There’s something magical about those crisp fall mornings when the air smells like cinnamon and the leaves are just starting to turn. That’s when I love making pumpkin French toast – it’s like autumn on a plate! This simple twist on classic French toast brings all the cozy flavors of the season to your breakfast table without any fuss. The pumpkin puree adds this incredible richness and moisture, while the pumpkin pie spice gives it that warm hug of flavor. I discovered this recipe by accident one Thanksgiving when I had extra pumpkin puree and, wow, was that a happy mistake! Now my nieces beg for “Auntie’s pumpkin toast” every time they sleep over. Trust me, once you try this easy recipe, you’ll want to make it every weekend until spring.
Why You’ll Love This Pumpkin French Toast
Oh, let me count the ways you’ll adore this pumpkin French toast! First off, it’s ready in a flash – literally mixing and cooking in under 30 minutes perfect for those sleepy weekend mornings when you want something special without the fuss. (And don’t we all have those mornings?) The pumpkin and spice combo? Absolute magic. It’s like eating pumpkin pie for breakfast, but totally acceptable because hey – it’s toast!
- Quick and easy – barely longer than regular French toast but so much more special
- That cozy pumpkin spice flavor in every bite makes it perfect for fall mornings
- Kids go crazy for it (mine call it “pumpkin pie toast”)
- Super customizable – drizzle with maple syrup, dust with powdered sugar, or add whipped cream for extra indulgence
- Leftovers reheat beautifully, though good luck having any left!
Really, the hardest part is not eating the whole batch yourself. Not that I’d know anything about that… *innocent whistle*
Ingredients for Pumpkin French Toast
Okay, let’s gather our pumpkin French toast essentials! I’ve learned the hard way that using the right ingredients makes all the difference between “pretty good” and “oh my goodness, can I have seconds?” Here’s what you’ll need:
For the French Toast:
- 4 slices of thick-cut bread (I swear by brioche or challah – they soak up that pumpkin goodness like a dream)
- 2 large eggs (room temperature blends better, trust me)
- 1/2 cup milk (whole milk makes it extra rich, but any kind works)
- 1/4 cup pumpkin puree (not pumpkin pie filling – that’s a different beast entirely!)
- 1 teaspoon vanilla extract (the real stuff, please – it makes a world of difference)
- 1/2 teaspoon pumpkin pie spice (or make your own blend if you’re fancy like that)
- 1 tablespoon butter (for cooking – you might need a little extra as you go)
See? Nothing too crazy, just good, simple ingredients that make your kitchen smell like fall heaven. Pro tip: if your bread is slightly stale, it actually absorbs the custard mixture better without getting soggy. Bread that’s too fresh tends to fall apart – learned that the messy way on my first attempt!
How to Make Pumpkin French Toast
Alright, let’s get cooking this pumpkin French toast! The process is super simple, but I’ve got some little tricks up my sleeve that’ll make yours come out perfect every time. Here’s exactly how I do it:
1. Make the Pumpkin Custard Mixture
Grab your mixing bowl and let’s get whisking! Crack in those eggs first – if you temper them by whisking slightly before adding other ingredients, you’ll get a smoother mixture. Add the milk, pumpkin puree, vanilla, and pumpkin pie spice. Really go to town with that whisk until everything’s perfectly blended. You’ll know it’s ready when the color is this gorgeous uniform orange and there’s not a lump of pumpkin puree in sight. Pro tip: If you’ve got time, let this sit for 5 minutes to let the flavors meld – but no biggie if you’re in a hurry!
2. Prep Your Bread
Here’s where that bread choice matters! Whether you’re using brioche, challah, or even sourdough, make sure your slices are about 1-inch thick. Day-old bread works best because it absorbs all that pumpkin goodness without getting mushy. If yours is super fresh, you might want to toast it lightly first. Trust me, I learned this the hard way when my first batch turned into pumpkin bread pudding instead of French toast!
3. Soak (But Don’t Drown!) the Bread
Now the fun part! Dip each slice into the pumpkin mixture, letting it soak for about 10-15 seconds per side. You want it thoroughly coated but not falling apart. Gently press down with your fingers if needed to help it absorb – just don’t rub or you’ll tear it. If you notice some bread absorbs faster than others (looking at you, store-bought white bread!), just adjust your soaking time accordingly.
4. Cook to Golden Perfection
Heat your skillet over medium heat and melt that butter until it’s foamy but not brown. Carefully add your soaked bread – you should hear a gentle sizzle. Cook for 3-4 minutes per side until you’ve got that beautiful golden-brown crust. The perfect flip time? When the edges look slightly dry and you see little bubbles forming on the uncooked side. If you’re unsure, peek underneath – a quick peek won’t hurt! For extra insurance, you can always check out more easy breakfast ideas to build your morning cooking confidence.
5. Serve Immediately
Okay, this is crucial – pumpkin French toast is best served hot off the griddle! The warmth really makes those spices sing. Stack them high on a plate and go crazy with toppings. And here’s my secret: while the toast cooks, I like to warm my maple syrup in the microwave for about 15 seconds – it makes it pour like a dream and intensifies the flavor. Try it – you’ll never go back to cold syrup again!
See? In less time than it takes to brew coffee, you’ve got the most incredible fall breakfast on the table. My favorite part? Watching everyone’s faces light up when they take that first bite. Pure pumpkin bliss!
Tips for Perfect Pumpkin French Toast
After burning my fair share of toast (and nearly causing a small kitchen fire that one time – oops!), I’ve learned a few tricks to make pumpkin French toast foolproof. These are my can’t-live-without secrets:
Get the bread just right: Use day-old bread if you can – even better, leave slices out overnight! Fresh bread turns to mush faster than you can say “pumpkin spice.” If you’re stuck with soft bread, pop it in a 300°F oven for 10 minutes first to dry it out. Life-changing trick, I tell you!
Control your spice: Love cinnamon? Add an extra dash. Making it for kids who are spice-averse? Cut the pumpkin pie spice in half. The great part? You can always sprinkle more on after cooking. I like to mix up the spice blend right in my pancake syrup – double the flavor without the guesswork!
Butter makes it better: Seriously, don’t be shy with that butter in the pan! I use about a tablespoon per batch and wipe the skillet clean between rounds. Brown butter takes this to next-level deliciousness – just watch it like a hawk so it doesn’t burn like mine did that one embarrassing Sunday morning.
The perfect sizzle: Your skillet should be medium heat – not so hot it smokes, but hot enough that a drop of water dances across the surface. The first slice is your tester – if it browns too fast, turn it down. Too slow? Bump it up slightly. Once you find that sweet spot, don’t touch the dial!
Avoid the soggy bottom: The biggest mistake? Over-soaking. Dip just until the bread stops floating (about 10-15 seconds per side). If your bread feels heavy coming out of the mix, gently press between your palms to remove excess. Nobody wants pumpkin porridge pretending to be French toast!
Serving Suggestions for Pumpkin French Toast
Now comes the best part – dressing up your pumpkin French toast! I go absolutely wild with toppings because this cozy breakfast deserves all the love. My must-haves? A generous pour of warm maple syrup (I always heat mine slightly – it makes the spices bloom!) and a snow-like dusting of powdered sugar. But why stop there? Here’s how I like to take it over the top:
- The Classic: Maple syrup + powdered sugar + pecan pieces (because crunch!)
- Extra Indulgent: Whipped cream + caramel drizzle + cinnamon sprinkle
- Fall Vibes: Sautéed apples + candied pecans + vanilla yogurt drizzle
- Kid Favorite: Chocolate chips + banana slices (they’ll go nuts for this combo!)
For sides, crispy bacon is practically mandatory in my house – that salty crunch cuts through the sweetness perfectly. Fresh berries add a nice contrast, and a simple fruit salad makes it feel like a special brunch. And if you’re serving a crowd, try stacking the toast in a tower with layers of whipped cream between slices – it looks incredible dusted with extra pumpkin spice! Need more morning inspiration? Check out these family breakfast ideas to round out your meal.
Pro tip from my many (many) taste tests: serve the toppings in little bowls so everyone can build their perfect bite. It’s fun and keeps picky eaters happy – my niece adds about a pound of whipped cream to hers, but hey, who am I to judge?
Pumpkin French Toast Variations
You know what I love about this pumpkin French toast? It’s a total playground for creativity! Once you’ve mastered the basic recipe, try these fun twists that keep breakfast exciting all season long. Here are my favorite ways to mix it up:
Gluten-Free Magic: Just swap in your favorite gluten-free bread – I like using the thick-cut brioche style ones. They soak up the custard beautifully without turning to mush. Pro tip: Dip these slices for just 5-8 seconds per side since GF bread tends to absorb liquid faster.
Dairy-Free Dream: My lactose-intolerant niece inspired this one. Use almond milk or oat milk instead of regular, and coconut oil for cooking. The slight nuttiness actually complements the pumpkin perfectly. Bonus: Coconut whipped cream on top makes it feel extra decadent!
Chocolate Chip Happiness: Because chocolate and pumpkin belong together – period. Sprinkle mini chocolate chips onto the toast right after flipping. They melt into gooey pockets of joy. (This version disappears fastest in my house – I may or may not hide a slice for myself first!)
FAQ About Pumpkin French Toast
Oh, I get asked about this pumpkin French toast all the time! Here are the questions that pop up most often – along with all my hard-earned kitchen wisdom:
Can I make pumpkin French toast ahead?
You totally can! Here’s my trick – prepare the batter the night before and store it in the fridge. The flavors actually get better as they mingle! Just give it a quick stir in the morning. You can even pre-soak the bread (wrap tightly in plastic) and cook straight from the fridge. Just add an extra minute per side since it’ll be cold. Works like a charm for holiday mornings when you want breakfast ready without the fuss!
How should I store leftovers?
Leftovers? Ha! In my house, that’s rare. But if you’re lucky enough to have some, here’s how I do it: Let the toast cool completely, then layer between parchment paper in an airtight container. They’ll keep in the fridge for 2-3 days. To reheat, pop them in the toaster or warm in a 350°F oven for 5 minutes. The texture won’t be quite as magical as fresh, but it’s still darn good. For more inspiration, check out these pumpkin French toast ideas to keep things exciting!
What’s the best bread to use?
After years of experimenting (and some spectacular failures!), I swear by thick-cut brioche or challah. They’re sturdy enough to handle the soak without disintegrating, but rich enough to make it feel indulgent. That said – don’t let the “perfect” bread stop you! I’ve made amazing batches with French bread, Texas toast, even leftover hamburger buns in a pinch. The key is thickness – aim for slices about 1-inch thick so they hold up to the pumpkin custard.
Can I freeze pumpkin French toast?
Absolutely! Cook the toast completely, let it cool, then freeze individual slices on a baking sheet. Once frozen solid, transfer to freezer bags with parchment between slices. They’ll keep for about a month. To reheat? No need to thaw – just pop frozen slices in the toaster or warm in a 375°F oven for 8-10 minutes. Perfect for those “I need pumpkin comfort NOW” mornings when you forgot to plan ahead (we’ve all been there!).
Is this recipe kid-friendly?
Are you kidding? My nieces and nephew go wild for this! The pumpkin makes it sweet enough that most kids don’t even need syrup (though they’ll want it anyway). For extra picky eaters, I sometimes cut back on the pumpkin pie spice – little palates can be sensitive to strong flavors. Cutting the toast into fun shapes with cookie cutters helps too. Pro mom-tip: Let them dip their own bread slices – somehow food tastes better when they help make it!
Nutritional Information
Just a quick note – these nutritional values are estimates and can change based on the specific ingredients you use. Whether you opt for whole milk or almond milk, thick-cut brioche or whole wheat, the numbers will shift a bit. What matters most is that delicious pumpkin spice flavor and those golden, crisp edges!
Share Your Pumpkin French Toast Creations
I’d absolutely love to see your pumpkin French toast masterpieces! Did you add a fun twist? Maybe extra cinnamon or a crazy topping combo? Snap a pic and tag me on Instagram – nothing makes my day like seeing your kitchen adventures. And if you loved this recipe as much as we do, leave a star rating so other pumpkin lovers can find it too. Happy cooking, friends!
Pumpkin French Toast
Ingredients
Equipment
Method
- In a mixing bowl, whisk together eggs, milk, pumpkin puree, vanilla extract, and pumpkin pie spice.
- Heat a skillet over medium heat and melt butter.
- Dip each slice of bread into the egg mixture, coating both sides.
- Place the bread in the skillet and cook until golden brown, about 3-4 minutes per side.
- Serve warm with maple syrup or powdered sugar.