Pumpkin French Toast: Easy Fall Breakfast Recipe (Print Version)

Pumpkin French Toast is my go-to cozy breakfast! Learn how to make this easy recipe, perfect for chilly mornings. My kitchen-tested tips ensure perfect results.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Base Ingredients

01 - Thick-Cut Bread (Brioche or Challah recommended)
02 - 1 cup Canned Pumpkin Puree (not pie filling)
03 - 2 Large Eggs
04 - 1/2 cup Whole Milk (or half-and-half)

→ Flavor Boosters

05 - 1/4 cup Brown Sugar (packed)
06 - 1 tsp Vanilla Extract
07 - 1 1/2 tsp Pumpkin Pie Spice

→ Finishing Touches

08 - 2 tbsp Butter (for cooking)
09 - Maple Syrup (for serving)
10 - Powdered Sugar (optional, for dusting)
11 - Whipped Cream (optional)

# Instructions:

01 - First things first, get that bread ready. I usually like to slice my brioche about 1-inch thick, not too thin, or it'll get soggy, and not too thick, or the custard won't soak through. Lay them out on a baking sheet. If your bread is a little stale, even better! It soaks up the custard like a dream. This is where I sometimes get impatient and slice it too thin, oops, then I'm left with sad, floppy French toast. Don't be like me, take your time!
02 - In a shallow dish – wide enough for your bread slices – whisk together the canned pumpkin puree, eggs, milk, brown sugar, vanilla extract, and that glorious pumpkin pie spice. Whisk it really well until everything is smooth and beautifully orange. You want no lumps here, hon! I once left a little pumpkin lump, and it created a weird texture spot. The smell of this custard, honestly, it's pure autumn bliss.
03 - This is a crucial step for perfect Pumpkin French Toast. Take each slice of bread and gently dip it into the pumpkin custard, letting it soak for about 20-30 seconds on each side. You want it fully coated but not oversaturated. If it's too wet, it won't cook right; too dry, and you miss out on the flavor. I always press it down slightly to encourage absorption, but be gentle!
04 - Heat a large non-stick skillet or griddle over medium heat. Melt a pat of butter – just enough to coat the surface. Once the butter is shimmering, place your soaked bread slices in a single layer, making sure not to overcrowd the pan. Give them some space! Overcrowding leads to steaming, not browning, and we want that beautiful golden crust.
05 - Cook for about 3-4 minutes per side, or until each slice of Pumpkin French Toast is beautifully golden brown and cooked through. You'll see the edges firm up and the middle puff slightly. The aroma filling your kitchen right now? That's the good stuff, the smell of pure comfort! I sometimes get distracted and leave one side a little too long, resulting in a darker, crispier edge, but honestly, a little char isn't the end of the world.
06 - Once cooked, transfer your warm Pumpkin French Toast to a plate. You can keep them warm in a low oven (around 200°F) while you cook the remaining slices. Stack 'em high, drizzle generously with real maple syrup, dust with powdered sugar, and if you're feeling extra, a dollop of whipped cream. Oh, and a sprinkle of extra pumpkin pie spice never hurts! The sight of these golden beauties, honestly, just makes me so happy.

# Notes:

01 - Don't overcrowd the pan for even browning; I learned this the hard way with soggy batches.
02 - Leftovers store well in an airtight container for 3-4 days; reheat in a toaster oven for best crispness.
03 - If brioche isn't available, Challah or even a good sourdough makes a delicious alternative.
04 - A dollop of Greek yogurt and granola adds a lovely tang and crunch to your Pumpkin French Toast.

# Tools You'll Need:

01 - Large non-stick skillet or griddle
02 - Shallow dish
03 - Whisk
04 - Spatula

# Nutrition Facts (Per Serving):

Calories: 450
Total Fat: 20g
Total Carbohydrate: 55g
Protein: 15g

Back