Pumpkin Pie French Toast made with homemade pumpkin butter is the breakfast recipe for fall. Use up day-old bread and make this delicious pumpkin breakfast recipe any time of the year. This is a simple French toast recipe that features the main star, pumpkin puree, sourdough bread, and is topped with homemade pumpkin butter. Using healthy and fresh ingredients, this is one breakfast recipe you’ll want to come back to again and again!
4-tablespoonsbutter softeneduse a high-quality butter
2-tablespoonspumpkin pie spice
In a shallow baking dish, whisk eggs, pumpkin puree, half-n-half, vanilla extract, pumpkin spice, cinnamon, and salt. Place bread slices into pumpkin mixture and let soak about 30 seconds per side.
In a large nonstick skillet over medium-low heat, melt the Kerry Gold butter. You can cook 2-slices of the bread at a time. Make sure to cook each slice for 4-minutes per side to make them nice and crispy.
While the other slices of bread are cooking, you can keep the cooked slices of French toast warm in the oven at 150-degrees. That way, all of the slices of bread are warmed when you are ready to eat!
Top the Pumpkin Pie French Toast with the pumpkin butter, whipped cream, cinnamon, and maple syrup. Powdered sugar is also a good choice (optional.)
In a food processor, add the butter, pumpkin puree, pumpkin spice, and maple syrup. Pulse on the low setting for 3-4 minutes until your butter is nice and smooth. The butter will keep fresh in a glass, airtight container in the fridge for up to a week.