Pumpkin French Toast

Fall is here! So, obviously, I’m adding pumpkin to everything I can.

Every year, Eric and I celebrate “Fall Day.” We cook fall-inspired treats all day: items including pumpkin, apples, and cinnamon. We watch scary and fun Halloween movies – Hocus Pocus is my favorite. We fling open the doors and windows, light fall-scented candles, and relish in our favorite season.

This year’s fall day saw the introduction of a new treat – pumpkin french toast. We added pumpkin cream cheese on the top and a drizzle of salted caramel to complete the decadent breakfast dish. Here’s how I made it!

Pumpkin French Toast

Pumpkin french toast with salted caramel and pumpkin cream cheese tyler j. mccall from leaves and beards


For the toast…

  • 6 thick slices of day old bread (challah or a crusty french loaf works well)
  • 2 eggs
  • 1/4 cup milk
  • 2 tablespoons pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 2 tablespoons butter

For the salted caramel (adapted from The Pioneer Woman)…

  • 1 packed cup brown sugar
  • 1/2 cup half and half or whole milk
  • 4 tablespoons butter
  • 1 tablespoon vanilla extract
  • 1 teaspoon kosher salt

For the pumpkin cream cheese…

  • 4 ounces cream cheese – softened
  • 4 tablespoons pumpkin puree
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon ground cinnamon

Pumpkin french toast with salted caramel and pumpkin cream cheese tyler j. mccall from leaves and beards


  1. Whisk together the eggs, milk, pumpkin puree, and spices. Place the bread slices in a large dish and cover with the egg and milk mixture. Allow to soak, on both sides, for 8-10 minutes. Quick tip: my favorite way to get the bread to the right level of staleness is to slice it and leave it out on the counter the night before – the bread will be a little crusty the next morning and ready to absorb all of the delicious pumpkin custard mixture.
  2. While the bread soaks, combine the brown sugar, half and half, and butter in a saucepan over medium low heat. Bring to a low boil and continue to cook, stirring, for 5 to 7 minutes until thicker. If it doesn’t thicken up to your liking, continue to cook for 1 or 2 minutes. Remember – the sauce will thicken as it cools. Set aside.
  3. Once the bread is soaked, heat 2 tablespoons butter in a large pan over medium high heat. Add the bread and cook for 2 to 3 minutes, until golden brown. Turn the toast and reduce the heat to medium, continuing to cook for 5 to 6 minutes until golden brown and the bread is cooked through.
  4. Remove the pan from the heat. In a separate bowl, combine the cream cheese, pumpkin, powdered sugar, and cinnamon. Mix until well combined.
  5. Pile a plate with french toast and top with dollops of the pumpkin cream cheese and a drizzle of the warm salted caramel.
  6. Store the leftover caramel in a jar in the refrigerator (let it come to room temperature before putting a lid on it and putting it away).

Pumpkin french toast with salted caramel and pumpkin cream cheese tyler j. mccall from leaves and beards

Enjoy! Happy Fall!

Until Next Time,


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