Pumpkin French Toast

Pumpkin French toast is like fall wrapped in a cozy breakfast dish—and it’s one of those meals that feels indulgent but is surprisingly easy to make. It’s perfect for slow weekends, holiday mornings, or honestly, anytime you’re craving something warm, spiced, and comforting. The pumpkin adds a creamy richness to the custard mixture, and with the cinnamon, nutmeg, and a touch of vanilla, each bite tastes like a slice of pumpkin pie kissed by golden, crispy edges.

What I really love about this recipe is how it transforms basic pantry staples into something that feels totally special. You don’t need anything fancy—just a few eggs, milk, bread, canned pumpkin, and a handful of spices. And yet, the flavor payoff is incredible. The pumpkin not only adds a beautiful color and flavor but also makes the toast extra moist and soft in the center.

This dish also wins on versatility. You can keep it simple with a drizzle of maple syrup, or go all out with whipped cream, toasted pecans, and a dusting of powdered sugar. It’s great for feeding a small crowd too—just whip up the batter, soak the slices, and cook them up in batches. Bonus points if your kitchen smells like cinnamon and pumpkin spice for the rest of the morning.

And if you’ve got leftover pumpkin purée sitting in the fridge from another recipe, this is the most delicious way to use it up. Trust me, once you make this pumpkin French toast, it’ll become a seasonal staple you’ll look forward to every year.

Why You’ll Love It

• Cozy Fall Flavors: This French toast is packed with warm spices like cinnamon, nutmeg, and cloves, making it taste like your favorite pumpkin pie in breakfast form.
• Easy to Make: With simple ingredients and minimal prep, you can whip up a comforting, homemade breakfast in no time—no special equipment or baking skills needed.
• Perfect Use for Leftover Pumpkin: Got half a can of pumpkin purée hanging around? This recipe puts it to good use in the most delicious way.
• Crispy on the Outside, Soft in the Middle: The bread soaks up the spiced pumpkin custard, creating a golden crust on the outside and a rich, tender center.
• Customizable Toppings: Whether you like it with syrup, whipped cream, chopped nuts, or even a dollop of yogurt, this dish is super easy to personalize.

Ingredient List

For the Custard Mixture:

• 4 large eggs
• 1/2 cup pumpkin purée
• 3/4 cup whole milk (or any milk of choice)
• 1 tablespoon brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves (optional)
• Pinch of salt

For the French Toast:

• 8 slices thick-cut bread (like brioche or Texas toast)
• Butter or oil, for cooking

Optional Toppings:

• Maple syrup
• Powdered sugar
• Whipped cream
• Chopped pecans or walnuts

Ingredient Notes

• Pumpkin purée: Make sure you’re using pure pumpkin, not pumpkin pie filling (they’re not the same!).
• Bread: Brioche or challah works best because they’re soft and slightly sweet. Day-old bread holds up even better to the custard soak.
• Brown sugar: Adds a hint of molasses flavor that pairs perfectly with the pumpkin and spices.
• Spices: Adjust to taste—if you love extra cinnamon, go for it! You can also use pumpkin pie spice instead of mixing individual ones.
• Milk: Whole milk gives the richest custard, but feel free to use oat, almond, or whatever you have on hand.

Kitchen Equipment Needed

• Mixing bowl: For whisking together the pumpkin custard mixture. I like using a large glass bowl so it’s easy to dip the bread.
• Whisk or fork: To blend the eggs, milk, and pumpkin until smooth and creamy. A balloon whisk works best to avoid clumps.
• Shallow dish or pie plate: Perfect for soaking the bread slices evenly in the custard.
• Non-stick skillet or griddle: For cooking the French toast until golden and crisp. I love using my cast iron griddle for even heat and that perfect crust.
• Spatula: To flip the slices without tearing them. A wide silicone spatula gives more control.
• Measuring cups and spoons: For getting those spice ratios just right.

Instructions

Step 1: Prepare the Custard Mixture

• Crack the eggs into a large mixing bowl.
• Add the pumpkin purée, milk, brown sugar, vanilla extract, cinnamon, nutmeg, cloves (if using), and a pinch of salt.
• Whisk everything together until the mixture is smooth and well combined.

Pro Tip: Whisk continuously to fully incorporate the pumpkin—this prevents clumps and ensures even flavor in every bite.

Step 2: Preheat Your Pan

• Place a non-stick skillet or griddle over medium heat.
• Add a small amount of butter or oil and let it heat until just sizzling.

Pro Tip: A lightly greased pan helps the French toast get that golden, crispy edge without burning.

Step 3: Soak the Bread

• Pour the custard mixture into a shallow dish or pie plate for easier dipping.
• Take one slice of bread at a time and dip it into the custard, letting it soak for about 15–20 seconds on each side.
• Be gentle when flipping so the bread doesn’t tear.

Pro Tip: Don’t soak the bread too long—just enough to saturate it without making it soggy and difficult to handle.

Step 4: Cook the French Toast

• Carefully place the soaked bread onto your heated pan or griddle.
• Cook for about 2–3 minutes per side, or until golden brown and slightly crispy on the outside.
• Flip gently using a spatula and cook the other side until done.

Pro Tip: Keep the heat at medium—too high and the outside will burn before the center cooks through.

Step 5: Serve and Enjoy

• Transfer the cooked slices to a plate and keep them warm (you can loosely cover them with foil or place them in a low oven if making a large batch).
• Repeat with remaining slices, adding more butter or oil to the pan as needed.
• Serve warm with maple syrup, powdered sugar, whipped cream, or any of your favorite toppings.

Pro Tip: For extra crunch and fall flavor, sprinkle chopped pecans over the top before serving!

Tips and Tricks for Success

• Use thick, sturdy bread: Brioche, challah, or Texas toast hold up best when soaked in the custard. Thin or soft sandwich bread tends to fall apart.
• Let the bread dry out slightly: If your bread is too fresh, leave it out for an hour or lightly toast it first. Drier bread soaks up the custard better without getting mushy.
• Don’t rush the soak: Give each slice time to absorb the custard on both sides—but not too long or it’ll fall apart. Aim for 15–20 seconds per side.
• Keep your pan at medium heat: Too hot and the outside burns before the inside cooks. Medium heat gives that perfect golden brown crust.
• Batch warm in the oven: Making a big batch? Keep finished slices warm in a 200°F (95°C) oven on a wire rack-lined baking sheet so they stay crisp.

Ingredient Substitutions and Variations

• Bread: Swap brioche for sourdough, French bread, or gluten-free bread if needed.
• Milk: Use any milk you like—almond, oat, soy, or coconut milk all work beautifully.
• Pumpkin purée: Sweet potato purée can be used in a pinch with similar texture and flavor.
• Spices: Replace individual spices with 1 1/2 teaspoons pumpkin pie spice if you have it on hand.
• Add-ins: Stir chopped pecans or mini chocolate chips into the custard for extra texture.
• Toppings: Try Greek yogurt and honey for a healthier twist or caramel sauce for a dessert-style version.

Serving Suggestions

• Classic Style: Serve with warm maple syrup and a dusting of powdered sugar for a simple, cozy breakfast.
• Fall Brunch Favorite: Add a dollop of whipped cream and a sprinkle of cinnamon or nutmeg for a pumpkin pie–inspired twist.
• Nutty and Crunchy: Top with toasted pecans or walnuts and a drizzle of caramel sauce for extra crunch and indulgence.
• Berry Good: Serve with fresh berries or stewed apples for a bright, fruity contrast to the warm spices.
• My Go-To: I love serving this pumpkin French toast with a hot mug of chai or coffee and a side of crispy bacon—it’s the ultimate sweet and savory combo!

Storage and Reheating Instructions

• To Store: Let leftover slices cool completely, then store in an airtight container in the fridge for up to 3 days.
• To Freeze: Place cooled slices on a parchment-lined baking sheet and freeze until solid, then transfer to a freezer bag for up to 2 months.
• To Reheat (Microwave): Microwave individual slices for 20–30 seconds until warm.
• To Reheat (Oven): Place on a baking sheet in a 350°F (175°C) oven for about 10 minutes until heated through.
• To Reheat (Toaster): For crispy edges, pop the slices in the toaster on a medium setting—just like you would with frozen waffles!

Frequently Asked Questions

Can I use canned pumpkin pie filling instead of pumpkin purée?

No, canned pumpkin pie filling is sweetened and spiced already, so it will change the taste and texture. Stick to pure pumpkin purée for the best results.

What type of bread works best for pumpkin French toast?

Thick, sturdy bread like brioche, challah, or Texas toast holds up well and soaks the custard without falling apart.

Can I make this recipe dairy-free?

Absolutely! Use any plant-based milk like almond, oat, or soy, and cook the French toast with a dairy-free butter or oil.

How long can I store leftover pumpkin French toast?

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

Can I prepare the custard mixture ahead of time?

Yes! You can make the custard up to 24 hours ahead and keep it covered in the fridge. Just give it a quick whisk before dipping the bread.

What toppings do you recommend?

Maple syrup is classic, but I love whipped cream, toasted nuts, fresh berries, or even a drizzle of caramel sauce for a richer treat.

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Did you try this recipe? Let me know in the comments how it turned out!

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