Pumpkin French Toast: The Ultimate Fall Breakfast Recipe

Introduction

Celebrate the flavors of fall with this Pumpkin French Toast recipe. Featuring warm spices and creamy pumpkin puree, it’s a comforting twist on a classic breakfast favorite perfect for chilly mornings.

Ingredients

• 1 loaf of challah bread, brioche, or Texas toast, cut into 1-inch thick slices
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 1/2 cups milk (dairy or non-dairy)
• 4 large eggs
• 1/4 cup heavy cream (optional, for extra richness)
• 1/4 cup packed brown sugar
• 2 tablespoons granulated sugar
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of ground cloves
• Pinch of salt
• 2-4 tablespoons butter, for cooking

Instructions

1. Step 1: In a large bowl, whisk together the pumpkin puree, milk, eggs, and heavy cream (if using) until smooth.
2. Step 2: Add the brown sugar and granulated sugar, whisking until fully dissolved.
3. Step 3: Stir in pumpkin pie spice, vanilla extract, cinnamon, nutmeg, cloves, and salt until evenly combined.
4. Step 4: Taste the mixture and adjust sweetness or spices according to your preference.
5. Step 5: Pour the pumpkin batter into a shallow dish suitable for soaking the bread slices.
6. Step 6: Soak each bread slice for 2-3 minutes on each side, allowing it to saturate without becoming soggy.
7. Step 7: Lift the soaked slices and let excess batter drip off before cooking.
8. Step 8: Heat a griddle or skillet over medium heat and melt 1-2 tablespoons of butter.
9. Step 9: Cook the soaked bread slices for 3-4 minutes per side, until they turn golden brown and are cooked through. Avoid overcrowding the pan.
10. Step 10: Press gently on the center of the French toast with a spatula; if it feels firm and springy, it is done.
11. Step 11: To keep cooked slices warm, place them in a preheated oven set to 200°F until serving.
12. Step 12: Add more butter to the pan between batches as needed to prevent sticking.
13. Step 13: Serve hot, drizzled with maple syrup, dusted with powdered sugar, and topped with whipped cream if desired.

Tips & Variations

• Use day-old bread for better soaking and a custardy texture that holds well while cooking.
• Swap heavy cream with coconut cream for a dairy-free but rich alternative.
• Add a splash of bourbon or rum to the batter for a warm, adult twist.
• For extra crispiness, sprinkle a little cinnamon sugar on the cooked French toast before serving.

Storage

Store leftover pumpkin French toast in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or toaster oven to maintain crispness. Avoid microwaving if possible, as it can make the bread soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, substitute eggs with a flax or chia egg (1 tablespoon ground flax or chia seeds mixed with 3 tablespoons water per egg), use non-dairy milk, and replace butter with a plant-based alternative.

What type of pumpkin puree should I use?

Use plain canned pumpkin puree, not pumpkin pie filling, as it contains added sugars and spices that could alter the flavor balance in this recipe.

Pumpkin French Toast: The Ultimate Fall Breakfast Recipe

Print Recipe

★★★★★

4.6 from 84 reviews

This Pumpkin French Toast recipe is the ultimate fall breakfast, featuring thick slices of challah, brioche, or Texas toast soaked in a rich pumpkin-spiced custard and cooked to golden perfection. Enhanced with warm spices like cinnamon, nutmeg, and cloves, it’s a cozy and indulgent way to start your day during the autumn season.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6–8 servings 1x
• Category: Breakfast
• Method: Frying
• Cuisine: American

Ingredients

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For the Pumpkin Custard

• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 1/2 cups milk (dairy or non-dairy)
• 4 large eggs
• 1/4 cup heavy cream (optional, for extra richness)
• 1/4 cup packed brown sugar
• 2 tablespoons granulated sugar
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of ground cloves
• Pinch of salt

For the French Toast

• 1 loaf of challah bread, brioche, or Texas toast, cut into 1-inch thick slices
• 2–4 tablespoons butter, for cooking
• Maple syrup, for serving
• Powdered sugar, for dusting
• Whipped cream, for topping (optional)

Instructions

1. Combine Wet Ingredients: In a large bowl, whisk together the pumpkin puree, milk, eggs, and heavy cream (if using) until the mixture is smooth and evenly combined.
2. Add Sugars: Whisk in the brown sugar and granulated sugar into the pumpkin mixture until they are completely dissolved.
3. Incorporate Spices: Add the pumpkin pie spice, vanilla extract, cinnamon, nutmeg, cloves, and a pinch of salt to the mixture. Whisk thoroughly to ensure the spices are evenly distributed throughout the custard.
4. Taste and Adjust: Taste the custard and adjust the sweetness or spices according to your preference for a perfect fall flavor.
5. Prepare Soaking Station: Pour the pumpkin custard batter into a shallow dish that will accommodate the bread slices comfortably.
6. Soak Each Slice: Dip each bread slice into the batter, soaking it for about 2-3 minutes on each side until saturated but not overly soggy to maintain texture.
7. Remove Excess Batter: Allow the soaked bread to drip off any excess custard to prevent dripping during cooking.
8. Prepare Cooking Surface: Heat a griddle or skillet over medium heat and melt 1-2 tablespoons of butter to grease the surface.
9. Cook the French Toast: Place the soaked bread slices onto the hot griddle. Cook each side for 3-4 minutes until the exterior is golden brown and the interior is cooked through, cooking in batches without overcrowding.
10. Check for Doneness: Press the center of the French toast with a spatula; it should feel firm and springy, indicating that it is fully cooked.
11. Keep Warm (Optional): To keep the cooked French toast warm while finishing the batches, place them in a preheated oven set to 200°F (93°C).
12. Add More Butter: As you continue cooking batches, add more butter to the griddle as needed to keep it greased and prevent sticking.
13. Serve: Serve the pumpkin French toast drizzled with maple syrup, dusted with powdered sugar, and topped with a dollop of whipped cream if desired for an extra special autumn treat.

Notes

• Use thick, sturdy bread like challah, brioche, or Texas toast for the best texture and to withstand soaking.
• Heavy cream is optional but adds richness to the custard mixture.
• Adjust spice levels based on personal preference, adding more cinnamon or pumpkin pie spice as desired.
• Do not soak the bread slices for too long to prevent them from becoming soggy and falling apart.
• Keep cooked French toast warm in a low oven to serve all at once.
• For a dairy-free version, use non-dairy milk and skip the heavy cream or substitute with coconut cream.

Keywords: pumpkin french toast, fall breakfast, autumn recipes, pumpkin spice, brunch recipe