Sunday, September 18, 2016

Pumpkin French Toast Cups

Pumpkin French Toast Cups with a cinnamon streusel topping from

Let me say hello to you today with sweet pumpkiny breakfast goodness, that is Pumpkin French Toast Cups, right in your face  BAM!

I am so excited for fall this year. I am always happy to see it coming, but for some reason I am extra excited this year. Maybe it is because we had such a short, weird, wacky summer here this year. 90 degree, 60 and rain, 90 degrees, overcast windy and was like weather by Sybil, we never knew what we were going to get!

Now I am in the mood for hoodies, cider, and all things pumpkin! So I have been scrambling around trying to figure out what pumpkin recipe I want to do first. 

Oh don't worry, I wasn't scrambling for lack of ideas. Quite the opposite. I had so many dishes flying around in my head I needed air traffic control to sort them all out!


Mother Nature had another plan for me, and that plan involved me being sick and glued to the couch 

So plans got derailed a bit.

Now that I am better, my ADD has kicked in and those ideas are pouring back in a flood.

But where to start? I have my Slow Cooker Pumpkin Puree, but what to do????

Pumpkin French Toast Cups from

Then I figured "Hey, breakfast is the first meal of the day, so let's go with that". It just seemed logical to me. Plus I have just been hooked on breakfast lately. To the point that Kevin thinks I have kinda gone a little crazy in the head .

I think it might have something to do with the fact that while I was sick the only things that sounded good to me were saltines, chicken noodle soup, and scrambled eggs. Now I am healthy, but still craving saltines, chicken noodle soup, and eggs. He has stopped asking me what I want for dinner because I keep asking for omelets, bacon and eggs, and sausage and eggs.

So, is that crazy? 

Don't answer that!

He also was giving me a hard time about making all that pumpkin puree and not using it. Sometimes he is such a pain  

So I decided that I would make him something pumpkiny.........for breakfast 

Pumpkin French Toast Cups from

The night before I made this I realized I had forgotten to take the bread out so it could get a bit dried out (you use slightly stale bread so it will soak up the egg batter) so I jumped out of bed like my rear end was on fire. When I came back to bed he asked me where the emergency was. I just laughed and told him in the kitchen. 

It was a recipe rescue that is what the emergency was!

Pumpkin French Toast Cups from

The next morning he got up before me and went down to go make coffee.

Then I hear "Ummmm Bobbi? Did you lay a bunch of bread on the cutting board?". 

I came downstairs, looked at the cutting board, and said, "OhhEmmGeeee how did that get there?" 

Then I stifled a giggle.

Then I got the look 

Well, what did he think I was going to say? #heresyoursign

Pumpkin French Toast Cups from

He just shook his head and went into the living room. I guess no caffeine + smart ass girlfriend = grumpy.

But don't fret my dear foodie friends. A couple cups of coffee, and 4 of these delicious beauties, and he was a whole new man.

Until he saw the mess in the kitchen.

Oh well, at least he got fed well right? 

Pumpkin French Toast Cups from

Pumpkin French Toast Cups

Bobbi Burleson
Pumpkin French Toast Cups from


  • 8 loosely packed cups stale bread, torn into bite-sized pieces
  • 1 cup milk
  • 1/4 cup heavy cream
  • 3/4 cup pumpkin puree
  • 3 eggs
  • 1 teaspoon vanilla
  • 2 tablespoons brown sugar, packed
  • 1 1/2 tablespoons pumpkin pie spice
  • Pinch of salt
  • 1/4 cup cold butter, cut into small pieces
  • 1/4 cup all-purpose flour
  • 1/4 cup brown sugar, packed
  • 2 teaspoons cinnamon
  • Powdered sugar for dusting

Equipment Used


  1. Preheat the oven to 350 degrees.
  2. Grease a muffin tin and fill each opening with bread, right to the top.
  3. Whisk the milk, cream, pumpkin, eggs, vanilla, brown sugar, pumpkin pie spice, and salt until smooth. Pour 1/4 cup of the egg mixture over the bread in each cup.
  4. Place the butter, flour, brown sugar, and cinnamon and pulse until small crumbs form. Top each cup with a tablespoon of crumbs.
  5. Bake for 20 minutes or until golden brown.
  6. Top with powdered sugar.
Prep Time: 00 hrs. 15 mins.
Cook time: 00 hrs. 20 mins.
Total time: 35 mins.
Tags: pumpkin, breakfast, Fall

If you like a drier, crusty French toast, don't fill the muffin tins with more than 1/4 cup of the egg mixture. If you like a moister French Toast, you can fill the cups a little higher with the egg mixture.

If you like this recipe, you might enjoy these too.

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Planning on making one of my recipes? Nothing would make me happier! Take a photo and share it on Instagram using the hashtag #BobbisKozyKtchn I would love to see what you made.

Pumpkin French Toast Cups with a cinnamon streusel topping from


  1. Those look and sound terrific, great job Bobbi!

    Happy Blogging!
    Happy Valley Chow

    1. Thanks so much!! They were gobbled up pretty quick :)

  2. OMG this is calling my name! Thank you Bobbi!