Total time: 15 mins

Yields: 2-4 servings

This simple gluten-free pumpkin French toast recipe makes a festive fall breakfast or Thanksgiving brunch. 

Adding a bit of homemade pumpkin butter gives each slice the rich, sweet flavor that we've all come to love about fall baking and cooking. We particularly like whipping up a batch of Minimalist Baker's 20-minute pumpkin butter for use in this recipe.


4-6 slices Bread SRSLY Sourdough Pullman Loaf, cut about 1/2" thick

2 large eggs or flax eggs

1/4 cup milk (any kind)

2 tbsp pumpkin butter or pumpkin puree

1/4 tsp pumpkin pie spice

1/4 tsp vanilla extract

1 tbsp butter

dash of salt

optional: maple syrup, pecans, pumpkin butter for topping


In a shallow bowl, whisk together the eggs, milk, vanilla extract, pumpkin pie spice, pumpkin butter, and salt.

Heat butter over medium heat in a frying pan.

Soak each slice of toast in the wet egg mixture for one minute on each side.

Transfer soaked bread slices to hot frying pan and cook for a few minutes, or until the bottom side is golden brown in color. Flip each piece and continue cooking until the other side is also golden brown in color.

Remove from heat and serve with maple syrup, pecans, pumpkin butter, or any additional toppings of your liking.