Pumpkin French Toast With Whipped Pumpkin Butter

Guests often request recipes for dishes served at breakfast, so each month we will share one of Faye’s recipes. We hope that you enjoy this month’s recipe!



4 large eggs, beaten

3/4 c. milk

1/2 c. pumpkin puree

2 tsps. vanilla extract

1 tsp. pumpkin pie spice

1/4 tsp. Kosher salt

1 loaf French bread, brioche, or other firm bread, sliced into 1"-thick slices

3 tbsp. unsalted butter, divided


4 tbsp. unsalted butter, slightly softened

2 tbsp. pumpkin puree

2 tbsp. maple syrup

1/2 tsp. vanilla extract

½ tsp. cinnamon

1/2 tsp. pumpkin pie spice

¼ tsp. Kosher salt

Powdered sugar, for dusting

Maple syrup, for drizzling



1) Make pumpkin butter: In a medium bowl, whip softened butter with pumpkin, maple syrup, vanilla extract, cinnamon, pumpkin spice, and a pinch of salt until light and fluffy.  Set aside.

2) In a shallow baking dish, whisk eggs, milk, pumpkin puree, vanilla, pumpkin pie spice, and salt. Place bread slices into pumpkin mixture and let soak about 15 seconds per side.

3) On a large nonstick griddle over medium-low heat, melt 1 tablespoon butter.


4) Cook slices  until golden, 3 to 4 minutes per side. Repeat to cook all slices.
Top French toast with pumpkin butter, sprinkle with powdered sugar, and drizzle with maple syrup.

Sutherland House Victorian Bed & Breakfast

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