Fall mornings get cozier with this delicious Pumpkin French Toast. It’s rich, comforting, and one of the best French toast recipes for autumn—perfect when you want something warm and satisfying.
The pumpkin puree is whisked directly into the egg mixture, infusing each slice with warm spices and creamy pumpkin flavor. Thick-cut breads like brioche, challah, or Texas toast hold up best, and stale bread can actually improve absorption for an even custardy interior. Whether you’re a pumpkin fan or just exploring fall flavors, this recipe is an easy crowd-pleaser.
Recipe Ingredients:
Gather these simple ingredients—most are pantry staples.
- Thick-cut bread (brioche, challah, or Texas toast)
- Eggs
- Pumpkin puree (pure pumpkin, not pumpkin pie filling)
- Whole milk
- Heavy cream
- Brown sugar (packed)
- Vanilla extract
- Pumpkin pie spice
- Salt
- Cooking spray
- Maple syrup, for serving
- Powdered sugar, for dusting
Ingredient Notes:
- Thick-Cut Bread: Use brioche, challah, or day-old Texas toast. Stale bread soaks up the custard without falling apart.
- Pumpkin Puree: Choose plain pumpkin puree for consistent texture and flavor control.
- Pumpkin Pie Spice: A premade blend or a mix of cinnamon, nutmeg, ginger, and allspice both work well.
How to make Pumpkin French Toast — step by step
STEP 1: In a large shallow bowl, whisk together eggs, pumpkin puree, milk, heavy cream, brown sugar, vanilla, pumpkin pie spice, and salt until smooth.
STEP 2: Heat a large skillet or griddle over medium-low and spray with cooking spray.
STEP 3: Dip each slice of bread briefly into the pumpkin mixture, coating both sides. Let excess drip off.
STEP 4: Cook slices 4–5 minutes per side, or until golden brown and cooked through. Spray the skillet as needed between batches.
STEP 5: Serve immediately with maple syrup and a dusting of powdered sugar.
Pro tip: keep the heat at medium-low. The pumpkin custard is thicker than a standard batter, so cooking gently ensures the center cooks without the exterior burning. Patience yields a perfect golden crust and tender interior.
Storage and Reheating
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Layer slices with parchment if stacking to prevent sticking.
Reheating: Reheat in a 350°F oven for 5–7 minutes until warmed and slightly crisp again, or pop slices briefly in a toaster.
Freezing: Freeze cooled slices in a freezer-safe container with parchment between layers for up to 3 months. Reheat from frozen in a toaster or oven.
Additions and Substitutions
Additions:
- Toppings: Chopped pecans, whipped cream, pumpkin butter, or caramel drizzle.
- Extra Spices: Add a pinch of ground ginger or extra cinnamon for warmth.
- Fruit: Serve with sliced bananas or sautéed apples for seasonal flair.
- Crunch: Toasted pumpkin seeds add texture.
Substitutions:
- Milk: Swap in almond or coconut milk for dairy-free options.
- Sweetener: Use maple syrup or coconut sugar in place of brown sugar.
- Bread: Gluten-free bread, day-old French bread, or croissants can be used depending on texture preference.
Frequently Asked Questions
How do I prevent the French toast from getting soggy?
Use thick-cut bread and dip briefly rather than soaking. Let excess custard drip off before cooking, and make sure your skillet is hot enough so the bread begins to set on contact.
Can I make a baked French toast casserole instead?
Yes. Arrange soaked bread in a casserole dish and bake at 350°F for 25–30 minutes. This is ideal for feeding a crowd and can be prepared ahead of time.
Can I prepare the custard ahead of time?
Yes. Make the pumpkin custard the night before and refrigerate. Dip and cook the bread fresh in the morning for easiest prep.
What to serve with Pumpkin French Toast
Pair it with crispy bacon or breakfast sausage, a fresh fruit salad, or a warm mug of spiced apple cider for a complete fall breakfast. It’s also lovely with yogurt or a side of sautéed apples.
Recipe Card
Pumpkin French Toast
Fall mornings just got better—this pumpkin French toast is cozy, flavorful, and quick to make.
Ingredients
- 8 slices thick-cut bread
- 4 large eggs
- 3/4 cup pumpkin puree
- 1/2 cup whole milk
- 1/4 cup heavy cream
- 3 tablespoons brown sugar (packed)
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- Cooking spray
- Maple syrup, for serving
- Powdered sugar, for dusting
Instructions
- In a large shallow bowl, whisk eggs, pumpkin puree, milk, heavy cream, brown sugar, vanilla, pumpkin pie spice, and salt until smooth.
- Heat a large non-stick skillet or griddle over medium-low heat and spray with cooking spray.
- Dip each bread slice briefly into the pumpkin custard, coating both sides, and let excess drip off.
- Cook 4–5 minutes per side until golden and cooked through, adding spray as needed between batches.
- Serve immediately with maple syrup and powdered sugar.
Notes
Pro Tip: Cook on medium-low so the center sets without the exterior burning—the pumpkin batter is thicker than classic French toast custard and needs a little extra time.
Nutrition
Calories: 49.3 kcal per slice (approximate)
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