Pumpkin French Toast: The Ultimate Fall Breakfast Recipe

Introduction

Welcome the cozy flavors of fall with this Pumpkin French Toast recipe, perfect for a comforting breakfast or brunch. Rich, spiced, and delightfully tender, it turns simple bread into a seasonal treat everyone will love.

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 the mixture is smooth.
2. Step 2: Add the brown sugar and granulated sugar to the bowl, whisking until both are fully dissolved.
3. Step 3: Stir in the pumpkin pie spice, vanilla extract, cinnamon, nutmeg, cloves, and salt until the spices are evenly distributed throughout the batter.
4. Step 4: Taste the batter and adjust the sweetness or spice levels according to your preference.
5. Step 5: Pour the batter into a shallow dish to prepare for soaking the bread.
6. Step 6: Soak each slice of bread in the batter for 2-3 minutes on each side, allowing it to saturate but not become soggy.
7. Step 7: Let excess batter drip off each slice 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 are golden brown and cooked through. Work in batches to avoid overcrowding the pan.
10. Step 10: Press down gently on the center of the French toast with a spatula to check doneness. If it feels firm and springy, it is ready.
11. Step 11: Optional: Keep cooked slices warm in a preheated oven set to 200°F until all are ready to serve.
12. Step 12: Add more butter to the griddle between batches as needed to keep the cooking surface greased and prevent sticking.
13. Step 13: Serve the French toast drizzled with maple syrup, dusted with powdered sugar, and topped with a dollop of whipped cream for extra indulgence.

Tips & Variations

• Use sturdy bread like challah or brioche for the best texture that soaks flavors without falling apart.
• For a dairy-free version, substitute milk and heavy cream with almond or oat milk and skip the heavy cream.
• Add a sprinkle of chopped pecans or walnuts on top for some crunch and extra fall flavor.
• Try mixing in a splash of orange zest to the batter for a bright, fresh twist.

Storage

Store leftover pumpkin French toast in an airtight container in the refrigerator for up to 3 days. To reheat, warm slices in a toaster oven or on a skillet over medium heat for best texture, avoiding the microwave if possible to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use plain pumpkin puree rather than pumpkin pie filling, which contains added sugars and spices that might alter the flavor balance of the French toast.

What can I substitute for pumpkin pie spice?

If you don’t have pumpkin pie spice, combine 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon nutmeg, and a pinch of cloves to create your own blend.

Pumpkin French Toast: The Ultimate Fall Breakfast Recipe

Print Recipe

★★★★★

4.8 from 54 reviews

This Pumpkin French Toast recipe is the ultimate fall breakfast treat, featuring cozy pumpkin puree and warming spices soaked into thick slices of challah, brioche, or Texas toast. Perfectly pan-cooked to golden perfection, it’s a sweet, flavorful way to celebrate the season.

• Author: Stella
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: Serves 6 to 8 1x
• Category: Breakfast
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Bread

• 1 loaf of challah bread, brioche, or Texas toast, cut into 1-inch thick slices

Wet Ingredients

• 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 teaspoon vanilla extract

Sweeteners & Spices

• 1/4 cup packed brown sugar
• 2 tablespoons granulated sugar
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of ground cloves
• Pinch of salt

Cooking Fat

• 2–4 tablespoons butter, for cooking

Instructions

1. Combine Wet Ingredients: In a large bowl, whisk together pumpkin puree, milk, eggs, and heavy cream (if using) until smooth.
2. Add Sugars: Whisk in brown sugar and granulated sugar until completely dissolved.
3. Incorporate Spices: Add pumpkin pie spice, vanilla extract, cinnamon, nutmeg, cloves, and salt. Whisk until the mixture is evenly combined.
4. Taste and Adjust: Taste the batter and adjust the sweetness or spices as preferred.
5. Prepare Soaking Station: Pour the pumpkin batter into a shallow dish large enough to fit your bread slices.
6. Soak Each Slice: Dip bread slices into the batter, soaking each side for 2-3 minutes to saturate but not soak until soggy.
7. Remove Excess Batter: Lift the bread and allow any extra batter to drip off gently.
8. Prepare Cooking Surface: Heat a griddle or large skillet over medium heat and melt 1-2 tablespoons of butter to grease the pan.
9. Cook the French Toast: Place soaked bread slices onto the griddle and cook for 3-4 minutes per side or until golden brown and cooked through. Work in batches without overcrowding.
10. Check for Doneness: Press down gently on the center of each slice with a spatula; if it feels firm and springy, it is cooked through.
11. Keep Warm (Optional): If needed, keep cooked French toast warm in a preheated oven at 200°F until all slices are ready to serve.
12. Add More Butter: Add additional butter to the griddle between batches as needed to maintain a non-stick surface.
13. Serve: Serve hot drizzled with maple syrup, dusted lightly with powdered sugar, and topped with a dollop of whipped cream if desired.

Notes

• Use day-old bread for best soaking results; fresh bread can become too soggy.
• Pumpkin pie spice can be substituted with a blend of cinnamon, nutmeg, ginger, and cloves if unavailable.
• For a dairy-free version, use non-dairy milk and skip the heavy cream or use coconut cream.
• Allow bread slices to soak longer for a custard-like texture, but be careful not to oversoak to avoid falling apart.
• To keep cooked French toast crispy, avoid stacking slices on top of each other while warm.

Keywords: Pumpkin French Toast, Fall Breakfast, Pumpkin Spice, Holiday Breakfast, Brunch Recipe, Pumpkin Puree French Toast