Pumpkin French toast is a cozy breakfast treat that brings all the flavors of fall to your morning. Imagine thick slices of bread soaked in a spiced pumpkin batter, grilled to golden perfection, and topped with a sprinkle of cinnamon or a drizzle of maple syrup. The pumpkin adds a creamy texture and warm sweetness that makes every bite special.
I love making this when the weather starts to turn chilly because it fills the kitchen with the smell of pumpkin and spices. One tip I have is to use slightly stale bread—it soaks up the pumpkin mixture better and makes the toast extra soft inside while still crispy on the outside. It’s a simple twist that makes a big difference for me.
Serving this with a handful of fresh berries or a dollop of whipped cream turns a regular breakfast into a little celebration. I often make a batch when friends come over, and it always gets a big thumbs up. There’s something about pumpkin French toast that just feels like a warm hug on a plate, perfect for starting the day right.
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is the star here, giving the French toast its tender texture and autumn flavor. You can use fresh pumpkin puree if you prefer, just cook and blend pumpkin flesh until smooth. Avoid pumpkin pie filling, which is sweetened and spiced already.
Spices (Cinnamon, Nutmeg, Ginger): These warm spices create classic pumpkin flavor. Feel free to swap nutmeg or ginger for allspice or cloves if that’s what you have. Adjust spices to taste; some like a stronger cinnamon kick!
Bread: Thick, sturdy bread like brioche, challah, or Texas toast works best to soak up the custard without falling apart. If you can’t find these, day-old white or whole wheat bread is a good alternative. Slightly stale bread absorbs the mixture better.
Milk & Eggs: Whole milk makes the custard creamy, but you can use any dairy or plant-based milk. For a richer taste, try half-and-half or cream. Use large eggs for the best custard balance.
How Can I Make Pumpkin French Toast Soaked Just Right Without Becoming Soggy?
Getting the soaking time right is key to tender but not soggy French toast. Here’s how I do it:
- Pour the pumpkin custard into a shallow plate or bowl.
- Dip each bread slice quickly (about 5-10 seconds per side). Let it soak enough to absorb flavor but keep its shape.
- If your bread is super fresh or soft, soak for less time. With stale or dense bread, a little extra soaking helps.
- Don’t let the bread sit in the mixture too long; cook immediately for best results.
- Use medium heat when cooking to let the inside cook through without burning the outside.
This balance keeps the French toast soft inside, lightly crisp outside, and packed with pumpkin spice goodness.
Equipment You’ll Need
- Large mixing bowl – perfect for whisking all the pumpkin custard ingredients together smoothly.
- Whisk – helps blend the eggs and pumpkin puree evenly without lumps.
- Griddle or large nonstick skillet – gives you plenty of flat space to cook the toast evenly.
- Spatula – easy for flipping the French toast without breaking the slices.
- Measuring cups and spoons – keep your spice and pumpkin amounts just right for great flavor balance.
Flavor Variations & Add-Ins
- Add a splash of orange zest to the batter for a bright citrus twist that pairs well with pumpkin.
- Stir in chocolate chips or chopped pecans for extra texture and a little crunch in each bite.
- Use cinnamon raisin bread or apple-cinnamon bread instead of plain for more fruity warmth.
- Top with a dollop of cream cheese frosting instead of whipped cream for a sweet, tangy finish.
Pumpkin French Toast
Ingredients You’ll Need:
- 4 large eggs
- 1 cup whole milk (or any milk of choice)
- 1/2 cup canned pumpkin puree
- 2 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
- 1 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Pinch of salt
- 8 slices of thick bread (such as brioche or challah)
- Butter, for cooking
- Whipped cream, for topping
- Maple syrup, for serving
- Powdered sugar, for dusting (optional)
How Much Time Will You Need?
This pumpkin French toast recipe takes about 10 minutes to prepare the batter and dip the bread, plus around 15 minutes for cooking. In total, you can have a delicious fall breakfast ready in about 25 minutes.
Step-by-Step Instructions:
1. Mix the Pumpkin Batter:
In a large bowl, whisk together the eggs, milk, pumpkin puree, maple syrup, vanilla extract, brown sugar, cinnamon, nutmeg, ginger, and salt until you have a smooth and creamy mixture.
2. Cook the French Toast:
Heat a griddle or large skillet over medium heat and melt a little butter to coat the surface. Dip each slice of bread into the pumpkin mixture, soaking both sides briefly but not too long. Place the soaked bread on the griddle and cook each side for 3 to 4 minutes until golden brown and cooked through.
3. Serve and Enjoy:
Transfer the French toast to plates. Top with whipped cream and a light dusting of powdered sugar if you like. Pour maple syrup over the top for a perfect sweet finish. Serve warm and enjoy the cozy pumpkin flavors!
Can I Use Frozen Pumpkin Puree?
Yes, you can use frozen pumpkin puree! Just thaw it completely in the fridge overnight or in the microwave before mixing it into the batter for smooth consistency.
What Bread Works Best for Pumpkin French Toast?
Thick, sturdy breads like brioche, challah, or Texas toast soak up the custard well without falling apart. Slightly stale bread is ideal for better absorption.
Can I Make This Ahead of Time?
You can prepare the pumpkin custard batter a few hours ahead and keep it refrigerated. For best texture, soak the bread and cook the French toast just before serving.
How Should I Store Leftovers?
Store any leftover cooked French toast in an airtight container in the fridge for up to 2 days. Reheat gently in a toaster oven or skillet to retain crispiness.
