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Pumpkin French Toast: The Ultimate Fall Breakfast Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://kitchenwithkai.com/pumpkin-french-toast-the-ultimate-fall-breakfast-recipe/