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Pumpkin French Toast: The Ultimate Fall Breakfast Recipe

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★★★★★

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.

Ingredients

Scale

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

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