Pumpkin French toast is like a cozy morning hug on a plate! Soft slices of bread soak up a creamy pumpkin-spiced batter, then get a golden, slightly crispy finish when cooked just right. The mix of cinnamon, nutmeg, and pumpkin flavor fills the kitchen with that perfect fall aroma that makes you want to stay in pajamas all day.
I love making this on weekends when I have a little extra time to enjoy breakfast. It’s such a simple way to make something feel special, and adding a sprinkle of powdered sugar or a drizzle of maple syrup takes it to the next level. I also like to add a few chopped nuts or a dollop of yogurt on top to add a little extra texture and creaminess.
This pumpkin French toast has become one of my go-to recipes for chilly mornings or when I want to surprise my family with something different but familiar. It’s a great way to use up leftover pumpkin puree, and everyone ends up asking for seconds because it tastes just like fall in every bite! Plus, it pairs perfectly with a cup of coffee or apple cider to start the day right.
Key Ingredients & Substitutions
Pumpkin puree: This gives the French toast a lovely moist texture and that warm fall flavor. Use canned pumpkin for convenience, or homemade puree if you prefer fresh. Avoid pumpkin pie filling since it has added sugar and spices.
Bread: Thick slices work best here! Brioche or challah have a rich, soft crumb that soaks up the custard nicely. If you can’t find those, go for thick-cut white bread or sourdough.
Spices: Cinnamon and nutmeg are classic pumpkin partners. Adding a little ground ginger boosts the flavor, but you can skip it if you don’t have any on hand.
Milk: Whole milk adds creaminess, but almond or oat milk are fine if you want a dairy-free version.
Butter: It’s great for cooking and adds flavor. For dairy-free, use coconut oil or a plant-based spread.
How Can You Soak the Bread Without It Getting Too Soggy or Falling Apart?
Getting the soak just right is key to tasty French toast that’s soft inside but holds together.
- Use thick, sturdy bread — thinner slices will fall apart quickly.
- Dip each side in the pumpkin custard for about 15-20 seconds. This lets the bread absorb enough flavor without becoming mushy.
- Don’t leave the bread soaking too long before cooking; it can break or get soggy.
- Cook the slices on medium heat to get a golden crust without burning. Medium heat gives time for the inside to cook through gently.
- If you notice the bread is soggy, try lightly toasting it before dipping to add structure.
Following these tips helps you achieve a perfectly spiced, tender yet crispy pumpkin French toast every time.
Equipment You’ll Need
- Non-stick skillet or griddle – heats evenly and keeps the toast from sticking, making flipping easy.
- Mixing bowl – large enough to whisk together all the pumpkin custard ingredients without spilling.
- Whisk – helps blend the eggs, pumpkin, and spices smoothly for a nice even coating.
- Spatula – wide and sturdy to flip the toast gently without breaking it.
- Measuring cups and spoons – for accurate ingredient amounts so the flavors balance well.
Flavor Variations & Add-Ins
- Stir in a pinch of ground cloves or allspice for a deeper, spicier fall flavor.
- Use cream cheese or mascarpone on top instead of butter for a creamy tangy contrast.
- Add a handful of chopped pecans or walnuts to the custard dip or on top for crunch.
- Swap pumpkin puree with sweet potato puree for a subtly sweeter, earthy taste.
How to Make Pumpkin French Toast?
Ingredients You’ll Need:
For the Pumpkin Custard:
- 4 large eggs
- 1 cup whole milk (or any milk of choice)
- ½ cup pumpkin puree (canned or fresh)
- 2 tablespoons maple syrup (plus extra for serving)
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger (optional)
- ¼ teaspoon salt
For the French Toast:
- 8 thick slices of bread (brioche or challah work beautifully)
- Butter, for cooking and serving
- Powdered sugar, for dusting
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15 minutes to cook. So, you can have a delicious plate of pumpkin French toast ready in around 25 minutes total – perfect for a cozy weekend breakfast or brunch.
Step-by-Step Instructions:
1. Make the Pumpkin Custard:
In a large mixing bowl, whisk together the eggs, milk, pumpkin puree, maple syrup, vanilla extract, ground cinnamon, nutmeg, ginger (if using), and salt until everything is smooth and well blended.
2. Prepare and Cook the French Toast:
Preheat a large skillet or griddle over medium heat. Add a small pat of butter to grease the surface. Dip each slice of bread into the pumpkin custard mixture, letting it soak for about 20 seconds on each side. Place the soaked bread slices on the hot skillet. Cook each side for about 3–4 minutes or until golden brown and fully cooked through. Remove cooked slices and keep warm while you prepare the rest, adding more butter to the skillet as needed.
3. Serve Your French Toast:
Stack the pumpkin French toast slices on a plate. Top with a pat of butter, sprinkle powdered sugar over the stack, and drizzle generously with maple syrup. You can also add fresh fruit, chopped nuts, or whipped cream if you like. Serve immediately and enjoy your warm, cozy breakfast treat!
Can I Use Frozen Pumpkin Puree for This Recipe?
Yes! Just thaw the frozen pumpkin puree completely before using it in the custard mixture. Stir well to ensure it’s smooth and free of excess moisture for the best texture.
What Type of Bread Works Best for Pumpkin French Toast?
Thick slices of brioche or challah are ideal because they soak up the custard nicely without falling apart. If you don’t have those, go for any thick-cut, sturdy bread like sourdough or Texas toast.
Can I Make Pumpkin French Toast Ahead of Time?
You can prepare the custard and soak the bread in advance, then refrigerate the soaked bread slices covered for up to 4 hours before cooking. For best results, cook just before serving.
How Should I Store Leftovers?
Store any leftover cooked French toast in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or toaster oven to restore crispness.
