Warm Pumpkin Banana Bread French Toast

Fall mornings call for something cozy, and I’m always looking for ways to use up that leftover banana bread sitting on my counter. You know how it is – you bake a loaf with the best intentions, but then life gets busy and suddenly it’s a few days old.

That’s when I discovered this genius trick: turn that banana bread into French toast. And since it’s pumpkin season, why not make it pumpkin banana bread? The bread soaks up the custard perfectly, and you get all those warm spices in every bite. Plus, the kids think they’re getting dessert for breakfast, which makes my morning a whole lot easier.

The best part? You can prep the custard mixture the night before and have this on the table in minutes. No complicated steps, no fancy ingredients – just a simple way to make breakfast feel special on a random Tuesday.

What Kind of Pumpkin Should I Use?

For this recipe, you’ll want to stick with canned pumpkin puree rather than fresh pumpkin. Canned pumpkin has a consistent texture and moisture level that works perfectly for baking, plus it saves you the hassle of roasting and pureeing your own. Make sure you’re buying plain pumpkin puree and not pumpkin pie filling, which already has spices and sugar added. Libby’s is a popular brand that works well, but any pure pumpkin puree from the baking aisle will do the trick. If you do decide to use fresh pumpkin, just make sure it’s well-drained after cooking so your bread doesn’t turn out too wet.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some easy substitutions you can make:

• Canned pumpkin: You can substitute with the same amount of mashed sweet potato, butternut squash puree, or even applesauce. Just make sure whatever you use has a similar thick consistency.
• Mashed bananas: If you’re out of bananas, try using the same amount of applesauce, mashed sweet potato, or even Greek yogurt. The bread will have a slightly different flavor but will still be moist and tasty.
• Whole milk: Any milk you have on hand works fine – 2%, skim, almond milk, or oat milk will all do the job. Heavy cream will make it extra rich if you want to go that route.
• Spices: Don’t have all the spices? You can use 2 teaspoons of pumpkin pie spice instead of the cinnamon, nutmeg, and allspice combo. For the cardamom, a pinch of ginger or extra cinnamon works as a substitute.
• Brown sugar: You can replace brown sugar with the same amount of granulated sugar, though you’ll lose some of that molasses flavor. Or mix granulated sugar with 1 tablespoon of molasses per cup.
• All-purpose flour: Whole wheat flour can replace up to half the all-purpose flour for a nuttier flavor, but don’t go beyond that or the bread might get too dense.

Watch Out for These Mistakes While Cooking

The biggest mistake when making pumpkin banana bread French toast is using fresh, soft bread that will fall apart when dipped in the custard – let your homemade pumpkin banana bread sit out overnight or toast it lightly first to firm it up. Don’t rush the dipping process either; a quick dunk won’t give you the creamy, custardy interior you want, so let each slice soak for about 30 seconds per side to fully absorb the egg mixture. Keep your heat at medium or medium-low to avoid burning the outside while leaving the center cold, and resist the urge to press down on the bread with your spatula, which will squeeze out all that delicious custard. For the best results, make sure your butter is hot and sizzling before adding each slice, and don’t overcrowd the pan – cook in batches if needed to ensure even browning.

What to Serve With Pumpkin Banana Bread French Toast?

This french toast is already pretty indulgent on its own, but a few simple sides really complete the breakfast experience. Fresh berries like strawberries or blueberries add a nice tart contrast to all those warm spices, and they look pretty on the plate too. Crispy bacon or breakfast sausage links are perfect if you want something savory to balance out the sweetness. A dollop of whipped cream or a scoop of vanilla ice cream (if you’re feeling fancy for brunch!) takes this dish over the top, and don’t forget a hot cup of coffee or spiced chai tea to round out the whole cozy fall vibe.

Storage Instructions

Keep Fresh: Store your leftover pumpkin banana bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days. If you’ve already made it into French toast, keep those slices in the fridge for up to 2 days in a covered container.

Freeze: The bread freezes really well for up to 3 months when wrapped tightly in plastic wrap and then foil. You can also freeze individual slices of the prepared French toast on a baking sheet, then transfer to freezer bags once solid – perfect for quick breakfasts later!

Warm Up: To enjoy frozen bread, just thaw it overnight on the counter, then slice and make your French toast as usual. For frozen French toast slices, pop them straight into a 350°F oven for about 10 minutes or toast them in a skillet over medium heat until warmed through and crispy on the outside.

Preparation Time	20-30 minutes
Cooking Time	70-90 minutes
Total Time	90-120 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3400-3700
• Protein: 50-60 g
• Fat: 150-170 g
• Carbohydrates: 450-500 g

Ingredients

For the pumpkin banana bread:

• Baking spray with flour
• 3/4 cup unsalted butter, melted (melted and cooled to room temperature)
• 1 cup canned pumpkin (I use Libby’s pumpkin puree)
• 1 tsp kosher salt
• 1/2 cup packed light brown sugar
• 2 1/2 cups all-purpose flour (I use King Arthur all-purpose flour)
• 1/2 tsp ground nutmeg
• 3/4 cup granulated sugar
• 1 tbsp baking powder
• 1/4 tsp ground allspice
• 1 tsp vanilla extract
• 1 mashed ripe bananas (about 1 cup, from 3 small bananas)
• 2 large eggs (room temperature)
• 1 tsp ground cinnamon (freshly ground preferred for more flavor)

For the French toast custard:

• 3/4 cup whole milk
• 1/8 tsp kosher salt
• 1 tbsp granulated sugar
• 1/4 tsp ground cardamom (optional but recommended for warm spiced flavor)
• 3 large eggs
• 1 tsp vanilla extract

For cooking and serving:

• 6 tbsp unsalted butter, divided (I like Kerrygold unsalted butter for this)
• Pure maple syrup, as desired
• Toasted lightly salted pumpkin seeds, as desired (optional, adds a nice crunch)
• Unsalted butter slices, as desired (for topping)

Step 1: Prepare and Bake the Pumpkin Banana Bread

• Baking spray with flour
• 2 1/2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp kosher salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground allspice
• 2 large eggs
• 1 cup canned pumpkin
• 1 mashed ripe banana
• 3/4 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 tsp vanilla extract

Preheat your oven to 350°F and coat a loaf pan with baking spray.

In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and allspice—this ensures the leavening and spices are evenly distributed throughout the bread.

In another bowl, whisk the 2 eggs, pumpkin puree, mashed bananas, melted butter, granulated sugar, brown sugar, and vanilla extract until the mixture is smooth and well combined.

Pour the wet ingredients into the dry ingredients and stir gently until just combined—don’t overmix, as this keeps the bread tender.

Spoon the batter into the prepared loaf pan and bake for 1 hour to 1 hour 5 minutes, rotating the pan halfway through, until a toothpick inserted in the center comes out clean.

If the top begins to brown too quickly, cover loosely with foil for the last 10-15 minutes.

Step 2: Cool and Slice the Bread

• Pumpkin banana bread from Step 1

Let the baked pumpkin banana bread cool in the loaf pan for 10 minutes, then turn it out onto a wire rack and allow it to cool completely for about 2 hours.

Once fully cooled, slice the bread into 12 even pieces and arrange them on a baking sheet.

Chill the slices for at least 30 minutes—this firms them up and prevents them from falling apart when dipped and cooked.

I like to chill the bread slices longer if I have time, sometimes overnight, as they hold together much better during the French toast cooking process.

Step 3: Prepare the Custard Mixture and Set Up the Cook Station

• 3 large eggs
• 3/4 cup whole milk
• 1 tbsp granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp ground cardamom
• 1/8 tsp kosher salt
• 6 tbsp unsalted butter, divided

Preheat your oven to 200°F to keep the finished French toast warm.

In a shallow bowl, whisk together the 3 eggs, whole milk, 1 tablespoon granulated sugar, 1 teaspoon vanilla extract, cardamom, and kosher salt until well combined—the cardamom adds a subtle warmth that complements the pumpkin beautifully.

Divide the 6 tablespoons of butter into 4 portions so you can add fresh butter to your skillet between batches, ensuring each piece of toast gets a golden, buttery crust.

I recommend having everything prepped and your skillet ready before you start dipping, since the French toast cooks quickly and you’ll want to move smoothly from dipping to cooking.

Step 4: Cook the French Toast in Batches

• Chilled bread slices from Step 2
• Custard mixture from Step 3
• 6 tbsp unsalted butter, divided

Heat 1.5 tablespoons of butter in a large skillet over medium heat until it’s foaming and just beginning to brown.

Working with 3 bread slices at a time, quickly dip each slice into the custard mixture from Step 3, coating both sides lightly but thoroughly—don’t let them soak or they’ll become soggy.

Place the dipped slices in the hot skillet and cook for 3-4 minutes per side until they’re golden brown and the custard is set.

Transfer the cooked French toast to a baking sheet and place it in the 200°F oven to keep warm.

Repeat this process with the remaining bread slices, whisking the custard occasionally to recombine it and adding 1.5 tablespoons of fresh butter to the skillet before each new batch—this keeps the heat consistent and prevents the butter from burning.

Step 5: Serve and Finish

• Cooked French toast from Step 4
• Pure maple syrup, as desired
• Unsalted butter slices, as desired
• Toasted lightly salted pumpkin seeds, as desired

Arrange the warm French toast on serving plates and top with your desired garnishes: a drizzle of pure maple syrup, pats of unsalted butter, and a scatter of toasted lightly salted pumpkin seeds for added crunch and visual appeal.

Serve immediately while the French toast is still warm and the butter is melting into every crevice.