Hello, welcome to my beautiful world! My name is Prisca Bush. I am a food lover; I enjoy writing about my favorite recipes.
Introduction
I have a confession to make: the moment the first leaf turns orange, I become that person. The one who stocks up on canned pumpkin, brings out the flannel pajamas, and adds cinnamon to just about everything. But among all my cozy-weather breakfast rituals, there’s one that tops the list every single year—the Pumpkin French Toast Recipe.
I remember the first time I made it. It was one of those crisp Saturday mornings when the air smells like autumn and all you want is something warm and sweet. I had leftover canned pumpkin from a pie recipe, a half-loaf of day-old brioche, and just enough maple syrup left to make it count. One experiment later, and I was hooked.
Pumpkin French Toast is everything I love about fall in one bite—rich, comforting, spiced just right, and so simple to make. It’s now a family tradition that kicks off the cozy season in our home.
Whether you’re a die-hard pumpkin spice lover or just looking for a fresh twist on your breakfast routine, this Pumpkin French Toast Recipe is about to become your new fall favorite.
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What Is Pumpkin French Toast?
Pumpkin French toast is a seasonal variation of the classic French toast dish, made by adding pumpkin purée and warm spices to the custard mixture. This transforms traditional French toast into something richer, more flavorful, and perfect for autumn mornings.
The beauty of this recipe lies in its versatility. You can make it with any type of bread, cook it quickly on the stove, and pair it with endless toppings—from maple syrup to whipped cream or pecans. It’s a great way to use up leftover canned pumpkin, and it’s fancy enough to serve at a fall brunch but easy enough for a lazy weekday breakfast.
Ingredients: What You’ll Need
This recipe makes about 4 servings, depending on how thick your bread is and how hungry your crowd is!
Main Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Thick-sliced bread | 8 slices | Brioche, challah, French bread, or Texas toast work best |
| Eggs | 3 large | Helps create the custard |
| Milk | ¾ cup | Whole milk is best, but dairy-free options work too |
| Pumpkin purée | ½ cup | Make sure it’s 100% pure pumpkin, not pumpkin pie filling |
| Brown sugar | 2 tablespoons | Adds a hint of caramel flavor |
| Vanilla extract | 1 teaspoon | Adds warmth and depth |
| Ground cinnamon | 1 teaspoon | Essential for that classic fall flavor |
| Ground nutmeg | ¼ teaspoon | Optional, but adds warmth |
| Pumpkin pie spice | ½ teaspoon | Optional, or add a pinch of ginger and cloves |
| Salt | Pinch | Balances sweetness |
| Butter | For greasing the pan | Or use oil if you prefer |
Optional Toppings
- Maple syrup (a must!)
- Whipped cream
- Toasted pecans or walnuts
- Sliced bananas or apples
- Powdered sugar
- Greek yogurt (for a healthier twist)
- Pumpkin butter or apple butter
How to Prepare: Step-by-Step
Step 1: Prep the Bread
If you’re using fresh bread, let it sit out for a few hours so it dries out slightly—this helps it soak up the custard without getting too soggy. Day-old bread is ideal.
Step 2: Make the Pumpkin Custard
In a large mixing bowl, whisk together:
- 3 eggs
- ¾ cup milk
- ½ cup pumpkin purée
- 2 tbsp brown sugar
- 1 tsp vanilla
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp pumpkin pie spice
- Pinch of salt
Whisk until smooth and fully combined. The mixture should be thick and smell like pumpkin pie.
Step 3: Dip the Bread
Preheat a skillet or griddle over medium heat and grease with a little butter or oil.
Dip each slice of bread into the pumpkin custard, allowing it to soak for a few seconds on each side. Don’t soak too long—especially if your bread is thin or very soft.
Step 4: Cook the French Toast
Place the soaked bread slices on the hot skillet and cook for 2-3 minutes per side, or until golden brown and slightly crisp at the edges.
Don’t crowd the pan—work in batches if needed, and keep cooked slices warm in a low oven (about 200°F / 90°C).
Step 5: Serve Warm
Plate your pumpkin French toast and add your favorite toppings. I love mine with a drizzle of real maple syrup, a sprinkle of toasted pecans, and a dollop of whipped cream. It’s heaven.
How to Serve
Pumpkin French toast is a breakfast star, but how you serve it can take it from great to unforgettable.
Top Serving Ideas:
- Classic Combo: Maple syrup + whipped cream
- Nutty Delight: Add toasted pecans or walnuts for crunch
- Fresh Fruit: Top with bananas, apples, or berries
- Savory-Sweet: Add a slice of crispy bacon or turkey sausage on the side
- Dessert for Breakfast: Add a scoop of vanilla ice cream (no judgment here!)
- Healthier Take: Greek yogurt, honey drizzle, and pumpkin seeds
Tip: If you’re hosting brunch, serve the French toast on a platter, keep a bowl of whipped cream nearby, and offer toppings buffet-style so guests can build their own.
Variations
This recipe is flexible—here are some creative spins if you’re feeling adventurous or want to suit dietary preferences.
1. Baked Pumpkin French Toast Casserole
- Great for feeding a crowd.
- Layer the soaked bread in a greased baking dish and bake at 350°F for 35–40 minutes until golden.
2. Pumpkin French Toast Sticks
- Cut slices into thirds before dipping and cooking.
- Makes for fun, kid-friendly finger food.
3. Vegan Pumpkin French Toast
- Replace eggs with 2 tbsp cornstarch or ground flaxseed + 6 tbsp water.
- Use non-dairy milk and vegan butter.
4. Gluten-Free Version
- Use thick-cut gluten-free bread and ensure all ingredients are certified gluten-free.
5. Pumpkin-Stuffed French Toast
- Spread cream cheese or pumpkin butter between two slices, dip in custard, and cook as a sandwich.
6. Protein Pumpkin French Toast
- Add a scoop of vanilla or unflavored protein powder to the custard.
- Great for a post-workout breakfast.
FAQs – Pumpkin French Toast Recipe
1. Can I make this ahead of time?
Yes! You can make the custard the night before and store it in the fridge. You can also pre-cook the French toast and reheat it in the oven or toaster for a quick breakfast.
2. Can I freeze Pumpkin French Toast?
Absolutely. After cooking, let the slices cool completely. Then place them in a single layer on a baking sheet to freeze. Once frozen, store in zip-top freezer bags for up to 2 months. Reheat in toaster or oven.
3. Can I use canned pumpkin pie filling?
No—pumpkin pie filling is pre-sweetened and spiced. Use pure canned pumpkin for full control over the flavor and sweetness.
4. What’s the best bread for Pumpkin French Toast?
Brioche, challah, or thick French bread are the top picks. They’re sturdy enough to hold the custard and tender enough to cook beautifully.
5. How do I prevent soggy French toast?
- Use day-old or slightly dried-out bread.
- Don’t over-soak.
- Cook over medium (not low) heat to ensure the outsides get golden before the inside gets soggy.
6. Is this recipe kid-friendly?
Yes! You can even reduce the spices slightly for picky eaters, or serve with fun toppings like chocolate chips or nut butter.
Final Thoughts
Pumpkin French Toast Recipe is the kind of breakfast that makes you want to slow down, savor each bite, and maybe pour a second cup of coffee while you’re at it. It brings warmth, nostalgia, and a festive touch to even the simplest morning.
Whether you’re making it as a weekend treat, serving it at a fall brunch, or just craving something cozy, this recipe checks all the boxes: easy to make, endlessly customizable, and full of classic autumn flavor.
And let’s be honest—any excuse to open a can of pumpkin and sprinkle cinnamon in the air is a good one.
So next time you’re reaching for the box of cereal… stop. Make this instead.
Happy fall and happy cooking!