Name: Pumpkin French Toast
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 4 large eggs; ⅔ cup milk (2% recommended); ½ cup pumpkin puree (not pumpkin pie filling); 1 tablespoon light brown sugar; 1 teaspoon pure vanilla extract; 1 teaspoon pumpkin pie spice; ½ teaspoon ground cinnamon; ⅙ teaspoon ground nutmeg; 10 to 12 slices brioche bread (or Texas toast/challah); 2 tablespoons butter (for the skillet); Powdered sugar (optional, for serving); Finely chopped pecans (optional, for serving); Maple syrup (optional, for serving)

Jump to Recipe·Leave a Review

Pumpkin French Toast is a cozy, autumn-inspired breakfast that takes your classic French toast up a notch with rich pumpkin puree, warming spices, and golden buttery edges. Each slice of brioche is soaked in a creamy, pumpkin-spiced custard and cooked until perfectly crisp on the outside and soft inside. Finished with maple syrup, powdered sugar, and pecans if desired, this breakfast is everything you want on a crisp fall morning.

Pumpkin French Toast

Why You’ll Love This Recipe

Fall flavors in every bite: Pumpkin, cinnamon, and nutmeg come together for that signature seasonal taste.
Quick and easy: Ready in just 25 minutes from start to finish.
Perfect for brunch: A festive twist that feels indulgent but is simple to make.
Kid and adult favorite: A sweet, spiced treat everyone will enjoy.
Customizable toppings: Serve with syrup, nuts, fruit, or whipped cream.
Use your favorite bread: Works well with brioche, challah, or Texas toast.
Great way to use leftover pumpkin: Only a half-cup needed.
Freezer-friendly: Make ahead and reheat for busy mornings.
Soft and custardy center: Ideal texture with just the right amount of soak.
Minimal cleanup: Just one bowl and a skillet needed.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 large eggs
⅔ cup milk (2% recommended)
½ cup pumpkin puree (not pumpkin pie filling)
1 tablespoon light brown sugar
1 teaspoon pure vanilla extract
1 teaspoon pumpkin pie spice
½ teaspoon ground cinnamon
⅙ teaspoon ground nutmeg
10 to 12 slices brioche bread (or Texas toast, challah)
2 tablespoons butter, for the skillet
powdered sugar, optional, for serving
finely chopped pecans, optional, for serving
maple syrup, optional, for serving

Directions

Preheat a griddle or nonstick skillet over medium heat.
In a large bowl, lightly whisk the eggs to break the yolks. Add milk, pumpkin puree, brown sugar, vanilla, pumpkin pie spice, cinnamon, and nutmeg. Whisk until fully combined.
Butter the preheated skillet.
Dip each bread slice into the custard mixture, ensuring both sides are fully coated. Let excess custard drip off.
Place the soaked bread onto the skillet. Cook each side for about 2 minutes or until golden brown.
Remove from the skillet and place on a plate. Cover to keep warm while cooking remaining slices. Add more butter to the skillet as needed between batches.
Serve warm with optional toppings like powdered sugar, pecans, and a generous drizzle of maple syrup.

Servings and timing

Servings: 10
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes

Variations

Add a swirl of cream cheese: Mix softened cream cheese with a bit of sugar and dollop on top.
Try different breads: Sourdough, croissants, or cinnamon raisin bread offer unique textures and flavors.
Make it dairy-free: Use almond milk or oat milk and a dairy-free butter alternative.
Sweeten more: Add a splash of maple syrup or a bit more brown sugar to the custard.
Add orange zest: A little citrus zest adds brightness.
Use fresh pumpkin puree: For a more rustic, homemade taste.
Stuffed version: Add a layer of mascarpone or nut butter between two slices for a stuffed French toast.
Bake it: Arrange dipped slices in a dish and bake at 350°F for 25–30 minutes for a casserole-style version.
Top with fruit: Sliced bananas, apples, or berries pair beautifully.

Storage/Reheating

Store leftover French toast in an airtight container in the fridge for up to 3 days. To reheat, warm slices in a skillet over medium heat or in a toaster oven until heated through and slightly crisp. For longer storage, freeze slices in a single layer on a baking sheet, then transfer to a freezer bag. Reheat directly from frozen in a toaster or oven at 350°F until warm.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling contains added sugar and spices, which would throw off the flavor balance of the custard. Use 100% pure pumpkin puree.

What kind of bread works best?

Brioche, challah, or Texas toast are ideal because they’re thick and soft, perfect for soaking up the custard without falling apart.

Can I make this ahead of time?

Yes, you can make the custard mixture a day ahead and store it in the fridge. You can also cook the French toast and reheat later.

Is this recipe freezer-friendly?

Absolutely. Freeze the cooked slices and reheat in a toaster or oven as needed.

How do I keep the toast warm while cooking batches?

Place the cooked slices on a baking sheet in a 200°F oven to keep warm without drying them out.

How do I prevent soggy French toast?

Use day-old or slightly stale bread and avoid over-soaking. Let excess custard drip off before cooking.

Can I use non-dairy milk?

Yes, almond milk, soy milk, or oat milk all work well in place of regular milk.

Can I cook this in butter only?

Yes, but to prevent butter from burning, you can mix in a little oil for better heat tolerance.

Can I make this recipe into a baked French toast casserole?

Yes, arrange soaked bread in a greased baking dish, pour extra custard over, and bake at 350°F for 25–30 minutes.

What toppings go best with pumpkin French toast?

Maple syrup, powdered sugar, chopped pecans, whipped cream, or even a drizzle of caramel sauce are all great options.

Conclusion

Pumpkin French Toast is the perfect way to bring cozy fall flavors into your morning routine. With its creamy pumpkin custard, warm spices, and golden buttery crust, each bite is full of seasonal comfort. Easy to make and endlessly customizable, this breakfast is sure to become a fall favorite for the whole family.