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    Home » Breakfast

    Pumpkin-Orange French Toast

    Published: Sep 2, 2017 · Modified: Jul 8, 2023 by Mamma C · This post may contain affiliate links

    Jump to Recipe

     Do yourself a favor and make this Pumpkin-Orange French Toast! It'll knock your socks off!

    three pieces of pumpkin-orange french toast on plateAs much as I love pancakes, I'm a French Toast girl at heart. But not an any-kind-of-French-Toast girl.

    No. My French Toast can't be bland. Forget vanilla. I crave Orange French Toast.

    And it can't be soggy. Forget mushy middles.

    My French Toast crispy, buttery edges framing a browned surface that can withstand a pool of maple syrup. Thinly sliced Tuscany bread (use Italian if you can't find it) works beautifully.

    Overhead view of pumpkin-orange french toast on a plateI'm absolutely head over heels for this Pumpkin-Orange French Toast. I've made it at least six times in the past couple of weeks.

    And I nailed the recipe on the second try. I just crave it.

    Actually, I attempted making pumpkin French Toast one day last year. Let's just say I was disappointed and underwhelmed.

    So much so, I decided to forgeddabboudit until next pumpkin season. Which is now.

    It's not too soon, right?

    Pumpkin-orange french toast on a plateThis year, I approached the recipe from a different angle. I decided to marry pumpkin with orange.

    What if I took pumpkin purée and allspice and merged them with orange extract? A bolt of excitement ran through me. Sometimes, you just know something's going to be fabulous.

    And, friends, I don't want to brag (but I'll go ahead and do so). This is the best pumpkin French Toast I've ever had.

    overhead view of pumpkin-orange french toast on a plate with fork and knifeAnd that's coming from someone who's ordered it at restaurants. (I once sent my breakfast back to the kitchen at a fancy hotel because the pumpkin French Toast was overly spiced and under cooked. Yuck!)

    This pumpkin-orange version's a winner. But don't just take my word for it.

    If you're a pumpkin lover, a pumpkin liker or even a pumpkin take-it-or-leave-it-er, you need to try this. And if orange is your thing? Run to your kitchen, Baby!

    Enjoy!

    More pumpkin recipes

    You can store leftover canned pumpkin in a plastic sealed container in your fridge for up to five days. Use it in a Pumpkin Smoothie, pumpkin scones or this pumpkin Alfredo sauce!

    More breakfast recipes

    • 31 Pancake Varieties
    • Sausage and Egg Casserole
    • Lemon-Ricotta Pancakes
    • Almond-Flavored Pancakes
    Overhead view of pumpkin-orange french toast on a plate

    Pumpkin-Orange French Toast

    You'll be craving this Pumpkin-Orange French Toast all year!
    5 from 6 votes
    Print Pin Rate Save Go to Collections
    Course: Breakfast
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 7 minutes minutes
    Total Time: 12 minutes minutes
    Servings: 2
    Calories: 263kcal
    Author: Mamma C

    Ingredients

    • 1 extra-large egg
    • ¼ cup canned pumpkin puree
    • ⅓ cup milk (2 percent is fine)
    • ½ teaspoon orange extract
    • ⅛ teaspoon allspice
    • pinch of salt
    • 4 thin slices Tuscany bread (or Italian)
    • 1 tablespoon salted butter (divided use)
    • maple syrup for serving
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    Instructions

    • In a small mixing bowl (or soup dish), beat your egg with a fork. Add the pumpkin, milk, orange extract, allspice and salt. Stir with your fork to combine.
    • Dip each side of your bread slices in the pumpkin batter, coating each piece well.
    • Place an extra-large skillet or a griddle over medium-high heat on your stove. Add 2 teaspoons of butter and let it melt. Use a spatula to spread the butter all over the pan.
    • Add your bread to the pan in a single layer. Cook the first side until it's golden brown, which should take around 3-4 minutes.
    • Flip the French Toast over and add another teaspoon of butter to the pan. Cook until the second side is golden brown, which should take about 2 minutes.
    • Serve the French Toast with maple syrup. Refrigerate leftover slices for up to four days. Store leftover canned pumpkin in a sealed container in the refrigerator for up to five days, or freeze it.

    Nutrition

    Calories: 263kcal | Carbohydrates: 32g | Protein: 10g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 100mg | Sodium: 391mg | Potassium: 250mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5100IU | Vitamin C: 1.3mg | Calcium: 145mg | Iron: 2.8mg
    Tried this Recipe? Mention @cookingwithmammac or tag #CookingWithMammaC!

    (Recipe Source: Cooking with Mamma C)

    Pumpkin-Orange French Toast - A fantastic breakfast you'll be craving all year! #pumpkin #breakfast
    Don't miss my Pasta & Sauces E-Cookbook! Please SUBSCRIBE and follow me on PINTEREST, FACEBOOK, and INSTAGRAM!

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    Reader Interactions

    Comments

    1. TammyRenea @SanPasqualsKitchen

      September 05, 2017 at 7:02 am

      My husband is a pumpkin spice everything kind of guy and takes a lot of ribbing for it. hahaha I'll have to be sure to try pumpkin french toast!

      Reply
      • Mamma C

        September 05, 2017 at 2:06 pm

        That's so cute, Tammy. Good for him! I bet he'd enjoy this.

        Reply
    2. Valentina

      September 02, 2017 at 8:11 pm

      5 stars
      Not sure I've ever paired orange with pumpkin -- and I love the sound of that combination. Especially in French toast! 🙂

      Reply
      • Mamma C

        September 02, 2017 at 8:14 pm

        You should try it, Valentina! Combined with allspice, it's pumpkin heaven.

        Reply
    3. Cynthia | What A Girl Eats

      September 02, 2017 at 7:21 pm

      I'm so ready for "Pumpkin Season"! Yum!

      Reply
      • Mamma C

        September 02, 2017 at 7:58 pm

        It's been pumpkin season in my kitchen for weeks, Lol! Thanks, Cynthia.

        Reply
    4. Kiki

      September 02, 2017 at 6:48 pm

      5 stars
      What a gorgeous colour! I personally cannot wait for pumpkin season to start and your recipe will go straight on the autumn bucket list! What an indulgent breakfast !

      Reply
      • Mamma C

        September 02, 2017 at 7:57 pm

        Autumn bucket list...that sounds like fun! Thanks Kiki.

        Reply
    5. Ginny

      September 02, 2017 at 5:52 pm

      5 stars
      This was such a smart idea. That French toast looks and sounds perfect with that added pumpkin puree.

      Reply
      • Mamma C

        September 02, 2017 at 7:56 pm

        It's a great flavor combo. Thanks, Ginny!

        Reply
    6. Daniela

      September 02, 2017 at 4:32 pm

      Yum! This sounds like the perfect recipe for a chilly fall morning.

      Reply
      • Mamma C

        September 02, 2017 at 4:34 pm

        It's definitely warm and cozy. Thanks, Daniela!

        Reply
    7. Dahn

      September 02, 2017 at 4:29 pm

      5 stars
      hooray for pumpkin season!! I don't like soggy french toast either. A good Tuscany bread always makes for great French toast. Great recipe

      Reply
      • Mamma C

        September 02, 2017 at 4:32 pm

        I'm glad you're with me on this, Dahn! Thank you. 🙂

        Reply

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