Pumpkin French toast




25 min

About this recipe

If you’ve already put on your favorite fuzzy socks and coziest sweater, why not dress up your French toast for the holiday season too? French toast is always a delicious breakfast or brunch recipe, but as with most things, the pumpkin spice version is even better. Besides, chances are you’ve got a scoop or two of leftover pumpkin puree in your fridge from that pumpkin bread or batch of pumpkin cookies you made, and this vegan pumpkin French toast is the perfect way to use up those leftovers.

If you’re unsure about adding pumpkin to your breakfast, remember that the pumpkin puree adds fiber and vitamins for a nutritious bonus. And, because it’s made with JUST Egg and non-dairy milk, this French toast is 100% plant-based and cholesterol-free. Top this easy-to-make pumpkin French toast with freshly toasted pecans or walnuts, melty vegan butter and a dark, rich maple syrup for the most delicious fall breakfast.

Serves 3-4

  • 8 slices of bread
  • ½ cup JUST Egg
  • 2 tablespoons maple syrup
  • ¼ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • Pinch freshly grated nutmeg
  • ¼ teaspoon vanilla extract
  • ¾ cup nondairy milk
  • ⅓ cup pumpkin puree
  • Plant-based butter or refined coconut oil for the pan
  • Toasted pecans for serving


  • spatula icon


  • iron skillet icon

    Nonstick skillet

01 / 05

Dry out the bread


If your bread isn’t stale yet, lay it out on a baking sheet overnight to dry or bake it for 10 minutes in a 250°F oven until stiff. Using stale or dried bread will help it soak up the custard while avoiding soggy French toast.

02 / 05

Whisk the pumpkin mixture


Whisk together the JUST Egg, maple syrup, salt, pumpkin pie spice, nutmeg, vanilla, milk and pumpkin puree in a wide shallow dish.

03 / 05

Soak the bread


Soak the bread slices in the pumpkin mixture for 10 to 30 minutes, flipping halfway through.

04 / 05

Fry the toast


Bring a nonstick skillet to medium-low heat and brush with a light coating of butter or coconut oil. Remove each slice of bread from the soaking dish, letting any excess custard mixture drip back into the dish. Cook each slice for 2 to 3 minutes on each side until browned. Cover the pan between flipping to help the toast cook through fully. Transfer each cooked slice to a baking sheet and keep warm in a 200°F oven until ready to serve.

05 / 05



Serve warm topped with toasted pecans, maple syrup and plant-based butter.

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