Pumpkin French Toast is a cozy breakfast treat that feels like fall in every bite! The bread gets soaked in a creamy pumpkin-spiced batter, then cooked to golden perfection with just the right amount of cinnamon and nutmeg warming things up. You get soft, fluffy inside with a slightly crispy outside that’s just begging to be drizzled with syrup or honey.
I love making Pumpkin French Toast on a weekend morning when there’s a little extra time to enjoy the kitchen’s cozy smells. It feels special but easy enough to whip up, and everyone always loves the way the pumpkin gives it a gentle, sweet flavor without being too heavy. Plus, you can easily sneak in some extra nutrition with pumpkin puree mixed right into the eggs and milk.
My favorite way to serve it is piled high with fresh fruit and a dusting of powdered sugar, or with a spoonful of yogurt on the side for a little tang. It’s perfect for sharing with family or friends when you want a relaxed, comforting morning together. Honestly, it makes chilly days a little warmer and a lot happier!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin works great and is super convenient. If you want a fresher taste, roast your own pumpkin and mash it. Sweet potato puree is a nice swap if you don’t have pumpkin.
Bread: Thick slices like brioche, challah, or Texas toast soak up the custard well without falling apart. Stale bread works even better for soaking up the batter.
Spices: Pumpkin pie spice blends cinnamon, nutmeg, and more. If you don’t have it, mix cinnamon and nutmeg (with a pinch of ginger or cloves if you like) for that cozy flavor.
Milk: Whole milk gives richness, but you can use any milk you prefer—dairy or plant-based like almond or oat milk works fine too.
How Do You Get the Perfect Soak Without Soggy Toast?
Soaking the bread is key to soft, flavorful French toast—but too much soak and it gets mushy. Here’s a simple way to make it perfect:
- Use thick-cut bread to hold the batter without falling apart.
- Dip each side quickly, about 15-20 seconds, letting the custard absorb but not soak through completely.
- Press bread gently on each side to help it absorb without getting soggy.
- Cook on a medium heat skillet, so the outside browns while the inside cooks through.
With this, you’ll get a tender inside and a nice golden crust—just like the picture! Also, keep the cooked slices warm in a low oven while finishing the batch.
Equipment You’ll Need
- Large mixing bowl – perfect for whisking together your pumpkin custard easily.
- Whisk – helps blend eggs, milk, and spices smoothly without lumps.
- Nonstick skillet or griddle – cooks the French toast evenly and makes flipping easy.
- Spatula – ideal for flipping without breaking the toast.
- Measuring cups and spoons – to get your pumpkin and spices just right every time.
Flavor Variations & Add-Ins
- Add a handful of chopped pecans or walnuts to the batter for a nice crunch and nutty flavor.
- Stir in a splash of orange zest for a fresh, citrus twist that brightens up the pumpkin taste.
- Use cream cheese dollops on top for a rich, tangy contrast that melts gently on warm toast.
- Swap pumpkin pie spice for chai spice mix to enjoy a warm, spicy variation.
Pumpkin French Toast
Ingredients You’ll Need:
- 4 large eggs
- 1 cup milk (whole or 2%)
- ½ cup pumpkin puree (canned or homemade)
- 1 teaspoon vanilla extract
- 1 tablespoon granulated sugar
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
- 8 slices thick bread (brioche, challah, or Texas toast)
- Butter or oil, for cooking
- Powdered sugar (optional, for dusting)
- Whipped cream or butter (optional, for topping)
- Maple syrup, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 10 minutes to cook, for a total of around 20 minutes—perfect for a quick and cozy breakfast or brunch.
Step-by-Step Instructions:
1. Make the Pumpkin Batter:
In a large bowl, whisk together the eggs, milk, pumpkin puree, vanilla, sugar, pumpkin pie spice, cinnamon, nutmeg, and salt until smooth and well combined.
2. Prepare Your Cooking Surface:
Preheat a large skillet or griddle over medium heat. Lightly grease it with butter or oil to prevent sticking.
3. Soak the Bread:
Dip each slice of bread into the pumpkin mixture, letting it soak for about 20 seconds on each side so it absorbs the flavors but doesn’t get too soggy.
4. Cook the French Toast:
Place the soaked bread onto the hot skillet and cook for 3 to 4 minutes on each side until golden brown and cooked through.
5. Serve and Enjoy:
Stack the cooked French toast on plates. Top with a dollop of whipped cream or butter, and a sprinkle of powdered sugar if you like. Drizzle generously with maple syrup and enjoy your delicious pumpkin French toast!
Can I Use Frozen Pumpkin Puree?
Yes! Frozen pumpkin puree works perfectly. Just thaw it in the fridge overnight or gently warm it in the microwave before mixing it into the batter.
What Bread Works Best for Pumpkin French Toast?
Thicker, sturdier breads like brioche, challah, or Texas toast soak up the custard without falling apart and give you that fluffy, rich texture.
Can I Make This Ahead of Time?
You can prepare the batter the night before and keep it covered in the fridge. Dip and cook the bread fresh in the morning for best texture and flavor.
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.
