Pumpkin French Toast is a cozy, fall-inspired breakfast that’s perfect for chilly mornings. The bread gets soaked in a mixture of pumpkin puree, warm spices like cinnamon and nutmeg, and eggs, then cooked until golden and slightly crispy on the outside. Each bite offers a soft, flavorful center with just a hint of pumpkin sweetness that makes waking up a little bit better.
I love making this when I want something a little different but still comforting. It’s fun to use thick slices of bread so they soak up all that pumpkin goodness without falling apart. A quick tip: I like to sprinkle a little cinnamon sugar on top as it cooks, which adds a nice crunchy contrast and extra flavor.
When I serve this, I usually add a drizzle of maple syrup and a dusting of powdered sugar. Sometimes I even toss some chopped nuts or fresh fruit on top to mix things up. It’s the kind of breakfast that feels like a special treat but is actually really easy to make, and everyone always asks for seconds!
Key Ingredients & Substitutions
Pumpkin Puree: The star of the show! Use canned pumpkin for convenience or homemade if you prefer. Avoid pumpkin pie filling, as it has added spices and sugar. If unavailable, sweet potato puree works well too.
Bread: Thick-cut bread like brioche or challah soaks up the pumpkin custard beautifully without falling apart. If those aren’t available, Texas toast or even sturdy sandwich bread can work. Day-old bread holds the custard better and won’t get soggy.
Milk: Whole milk gives a rich, creamy texture, but you can switch to almond, oat, or soy milk for a dairy-free version. Just pick unsweetened types to control the recipe’s sweetness.
Spices: Classic fall flavors like cinnamon and nutmeg give warmth and depth. Ground ginger is optional but adds a nice zing. Feel free to adjust spices to your taste or add a pinch of cloves or allspice.
How Can I Get the Perfect Texture Without Soggy or Dry French Toast?
Getting that ideal balance between a soft center and golden outside takes a little practice, but here are some tips:
- Soak time: Dunk each bread slice into the egg mixture for about 15-20 seconds per side. Longer soaking makes it soggy and hard to flip.
- Use thick bread: Thick slices absorb custard without falling apart. Thin bread tends to get mushy quickly.
- Cook on medium heat: Too hot, and the outside burns before the inside cooks. Too low, and it can dry out. Medium heat gives a nice crust and keeps the inside tender.
- Grease the pan well: Butter or oil prevents sticking and helps create that yummy brown crust.
- Keep cooked toast warm: Place finished slices on a rack in a warm oven to keep crispy while you finish cooking the rest.
Equipment You’ll Need
- Large shallow bowl – perfect for whisking the pumpkin mixture and soaking your bread evenly.
- Nonstick skillet or griddle – helps cook your French toast without it sticking or burning.
- Spatula – a sturdy one makes flipping your pumpkin-soaked bread easy and keeps it intact.
- Whisk – to blend the eggs, pumpkin, and spices smoothly for an even custard.
- Measuring cups and spoons – for getting the pumpkin and spices just right every time.
Flavor Variations & Add-Ins
- Add a pinch of ground cloves or allspice to the pumpkin mixture for extra warm spice notes.
- Top with toasted pecans or walnuts to add a crunchy texture contrast.
- Stir in a bit of cream cheese into the egg mixture for a creamy, tangy twist.
- Swap pumpkin puree with sweet potato puree for a subtly different flavor and natural sweetness.
How to Make Pumpkin French Toast
Ingredients You’ll Need:
Main Ingredients:
- 3 large eggs
- 1 cup whole milk (or any milk you like)
- ½ cup pumpkin puree (canned or homemade)
- 1 tablespoon granulated sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger (optional)
- ¼ teaspoon salt
- 6 slices thick-cut bread (such as brioche, challah, or Texas toast)
For Cooking and Serving:
- Butter or oil, to cook
- Powdered sugar, for dusting
- Maple syrup, for serving
- Whipped cream, for garnish (optional)
Time You’ll Need
This recipe takes about 10 minutes to prepare and 15 minutes to cook, making it ready in roughly 25 minutes — perfect for a special breakfast or brunch treat!
Step-by-Step Instructions:
1. Mix the Pumpkin Custard
In a large shallow bowl, whisk together the eggs, milk, pumpkin puree, sugar, vanilla, cinnamon, nutmeg, ginger (if using), and salt. Keep mixing until everything is well blended and smooth.
2. Heat Your Pan
Preheat a skillet or griddle over medium heat. Add a little butter or oil to lightly grease the surface, preventing the toast from sticking and helping it brown nicely.
3. Soak the Bread
Take each slice of bread and dip it into the pumpkin custard. Let it soak for about 15 to 20 seconds on each side, just enough to absorb the mixture without getting soggy.
4. Cook the Toast
Place the soaked bread on your hot skillet. Cook for 3 to 4 minutes on each side, until the bread is golden brown and cooked through. Repeat this step with the remaining slices, adding more butter or oil as needed.
5. Serve and Enjoy
Stack your pumpkin French toast on plates. Dust with powdered sugar, add a dollop of whipped cream if you like, and pour maple syrup generously over the top. Serve warm and enjoy your delicious treat!
Can I Use Frozen Pumpkin Puree for This Recipe?
Yes! Just make sure to thaw the pumpkin puree completely before using it. Stir well to ensure it’s smooth and evenly mixed into the custard.
What Bread Works Best for Pumpkin French Toast?
Thick-cut breads like brioche, challah, or Texas toast are ideal because they soak up the custard without falling apart. Day-old bread is even better as it holds up well when dipped.
Can I Make Pumpkin French Toast Ahead of Time?
You can prepare the custard the night before and refrigerate it. However, it’s best to dip the bread and cook it fresh for the best texture. Cooked French toast keeps well in the fridge for up to 2 days and can be reheated in a toaster or oven.
How Should I Store Leftovers?
Store any leftover French toast in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or toaster to maintain crispness.
