Pumpkin French toast is a cozy breakfast treat that brings all the warm flavors of fall to your plate. Imagine thick slices of bread soaked in a creamy mixture with pumpkin puree, cinnamon, nutmeg, and a hint of vanilla—then cooked until golden and crispy on the outside, soft and fluffy inside. It’s like pumpkin pie, but you get to enjoy it first thing in the morning!
I love making this when the weather starts to cool down. There’s something about that sweet pumpkin and spiced scent filling the kitchen that makes me feel right at home. One little tip I have is to use day-old bread or slightly stale bread since It soaks up the pumpkin mixture better and stays tender without getting too soggy while cooking.
My favorite way to serve pumpkin French toast is with a drizzle of maple syrup, a dusting of powdered sugar, and a handful of toasted pecans or walnuts for a bit of crunch. Sometimes I even add a dollop of whipped cream on the side to make it extra special. It’s the perfect breakfast to share on a lazy weekend morning with family or friends, and I’m sure it’ll become one of your favorite ways to enjoy pumpkin season too.
Key Ingredients & Substitutions
Pumpkin Puree: Use pure pumpkin, not pumpkin pie filling, to avoid extra sweetness and spices. If fresh pumpkin is available, roast and mash it yourself for a fresh flavor. Canned puree works perfectly and is super convenient.
Bread: Thick slices like brioche or challah soak up the custard well and stay fluffy inside. Day-old or slightly stale bread works best to avoid soggy toast. If you prefer gluten-free, just pick a sturdy gluten-free bread.
Spices: The cinnamon and nutmeg create that warm pumpkin pie feel. Feel free to adjust spice amounts to suit your taste, or add a pinch of cloves or ginger for more depth.
Milk: Whole milk adds creaminess, but you can swap in almond, oat, or soy milk for dairy-free versions. Just make sure it’s unsweetened so the flavors balance well.
How Do You Get Pumpkin French Toast Soaked but Not Soggy?
The key is soaking the bread just enough to absorb flavor without falling apart. Here’s what helps:
- Whisk the mixture well for an even custard with pumpkin and spices.
- Dip each bread slice briefly, about 10-15 seconds per side. Let excess drip off before cooking.
- Use thick bread that can hold up to soaking without getting mushy.
- Cook on medium heat so the outside crisps up nicely while the inside stays soft.
Patience is key—avoid rushing to flip the toast until it’s golden, or it might tear apart. With these tips, you’ll get perfectly cooked pumpkin French toast every time!
Equipment You’ll Need
- Nonstick skillet or griddle – cooks the French toast evenly without sticking, making flipping easy.
- Mixing bowl – roomy enough to whisk the pumpkin egg mixture smoothly without spills.
- Whisk – helps blend the eggs, pumpkin, and spices into a smooth custard.
- Spatula – for flipping the French toast gently so it keeps its shape.
- Measuring cups and spoons – to get the right amount of pumpkin and spices for balanced flavor.
Flavor Variations & Add-Ins
- Stir in a tablespoon of orange zest to brighten the pumpkin flavor with a fresh citrus twist.
- Add a splash of maple syrup or brown sugar to the custard for extra sweetness if you like it richer.
- Top with cream cheese or mascarpone for a creamy, tangy contrast that pairs well with pumpkin.
- Mix chopped pecans or walnuts into the batter or sprinkle on top for a crunchy texture and nutty flavor.
Pumpkin French Toast Recipe
Ingredients You’ll Need:
- 4 large eggs
- 1 cup whole milk (or any milk of choice)
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional)
- Pinch of salt
- 8 slices thick bread (brioche, challah, or Texas toast work well)
- Butter or oil for cooking
- Maple syrup, for serving
- Banana slices, for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and 15 minutes for cooking, so you can have a warm pumpkin-flavored breakfast ready to enjoy in around 25 minutes.
Step-by-Step Instructions:
1. Make the Pumpkin Mixture:
In a large mixing bowl, whisk together the eggs, milk, pumpkin puree, sugar, vanilla extract, cinnamon, nutmeg, ground ginger (if using), and a pinch of salt. Mix well until everything is smooth and combined.
2. Heat the Pan:
Preheat a skillet or griddle over medium heat. Add a little butter or oil to lightly grease the surface, so the French toast doesn’t stick.
3. Dip the Bread:
Take each bread slice and dip it into the pumpkin mixture. Make sure both sides are soaked, but don’t leave it in too long or the bread might get soggy.
4. Cook the French Toast:
Put the soaked bread slices on the hot skillet. Cook for 3 to 4 minutes on each side, or until they’re golden brown and firm to the touch.
5. Serve and Enjoy:
Stack the cooked French toast on a plate. If you like, top with banana slices and pour maple syrup generously over the slices. Serve warm and enjoy a cozy fall-flavored breakfast!
Can I Use Frozen Pumpkin Puree for This Recipe?
Yes! Just thaw it completely in the fridge or microwave before mixing. Make sure it’s well drained if there’s excess liquid to keep the custard from becoming too watery.
What Bread Works Best for Pumpkin French Toast?
Thick, sturdy breads like brioche, challah, or Texas toast soak up the pumpkin mixture nicely without falling apart. Using day-old or slightly stale bread helps prevent sogginess.
Can I Make This Ahead of Time?
You can prepare the pumpkin custard mixture a few hours in advance and keep it covered in the fridge. However, it’s best to dip and cook the bread just before serving for optimal texture.
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 a skillet or toaster oven to keep it crispy rather than soggy.