Pumpkin French Toast wakes up the morning with warm spice and a soft, custardy bite. This easy recipe fits busy weekends or a slow holiday brunch when you want cozy food that smells like fall. If you like rich, tender slices, try it on sweet, soft bread like a Hawaiian roll for a playful twist: Hawaiian roll French toast. Read on for a simple method that gives fluffy centers, crispy edges, and a warm pumpkin aroma.
Why Make This Recipe
- Quick & Easy: Mix the pumpkin custard in one bowl and cook in minutes.
- Family Favorite: Kids love the sweet spice and soft bread.
- Budget-Friendly: Uses pantry pumpkin and basic dairy and eggs.
- Comfort Food: The smell of cinnamon and pumpkin fills the house.
This recipe stands out because the pumpkin adds a silky texture and cozy spice without extra fuss. It brings a little autumn comfort to any morning and can become a simple tradition that feels special — like wrapped-up warm hugs on a plate. If you enjoy baked breakfast ideas, you might also like our quick blueberry French toast casserole for a crowd.
Ingredients
For the custard:
- 4 large eggs
- 1 cup milk (whole or 2%); or use almond milk for dairy-free
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon pumpkin pie spice (optional)
- Pinch of salt
For the bread and cooking:
- 8 slices thick bread (brioche, challah, or day-old sandwich bread)
- 2 tablespoons unsalted butter, for the pan
- Cooking oil spray (optional)
For serving:
- Maple syrup or honey
- Powdered sugar (optional)
- Whipped cream or toasted pecans (optional)
Helpful notes:
- Use day-old or slightly stale bread so it soaks custard without falling apart.
- Unsalted butter helps control salt; add a pinch if using salted butter.
How to Make Pumpkin French Toast
- Preheat a skillet or griddle over medium heat. Lightly butter the surface so the toast gets a golden, slightly crisp edge. (Why: steady medium heat cooks the inside without burning the outside.)
- In a wide, shallow bowl, whisk eggs, milk, pumpkin puree, brown sugar, vanilla, cinnamon, nutmeg, pumpkin pie spice, and a pinch of salt until smooth. (Tip: a wider bowl makes it easy to fully coat the bread.)
- Dip one slice of bread into the custard, pressing gently so the custard soaks most of the slice without falling apart. Flip and soak the other side for 5–10 seconds. (Why: a quick soak keeps the bread light; longer soak for very stale bread.)
- Place the soaked slice on the hot skillet and cook 2–3 minutes per side, until golden brown and slightly crisp. Adjust heat if edges darken too fast.
- Repeat with remaining slices, adding more butter as needed. Keep finished slices in a warm oven (200°F / 95°C) on a baking sheet to stay warm. (Tip: this helps serve all slices hot together.)
- Serve with a dusting of powdered sugar, a drizzle of maple syrup, and a dollop of whipped cream or toasted pecans for crunch.
For another easy baked option with fruit, check this simple casserole idea: quick blueberry French toast casserole.
How to Serve Pumpkin French Toast
- Stack slices on a warm plate, drizzle with maple syrup, and add a small pat of butter to melt on top.
- Garnish with whipped cream and a sprinkle of cinnamon or toasted pecans for texture.
- Serve with sausage or yogurt and fresh fruit for a balanced brunch spread.
How to Store Pumpkin French Toast
- Fridge: Cool fully, then store in an airtight container for up to 3 days. Reheat in a toaster oven or oven at 350°F (175°C) for 8–10 minutes to keep edges crisp.
- Freezer: Flash-freeze single slices on a tray, then store in a freezer bag for up to 1 month. Reheat from frozen in a 375°F (190°C) oven for 12–15 minutes.
- Do not leave at room temperature for more than 2 hours to avoid spoilage from the custard.
Tips to Make Pumpkin French Toast
- Use thick slices so the center stays soft while the outside crisps.
- Don’t soak too long if bread is fresh; it can turn mushy.
- Cook over medium heat and watch the color — golden is best.
- Warm plates before serving to keep toast cozy longer.
- Add a pinch of salt to balance the sweet pumpkin flavor.
Variation
- Gluten-free: Use your favorite gluten-free bread and almond milk for a gluten- and dairy-free option.
- Pumpkin spice latte twist: Add 1/2 teaspoon instant coffee granules to the custard for a subtle mocha note.
FAQ 1 — Can I use canned pumpkin or pumpkin pie filling?
Use canned pumpkin puree, not pumpkin pie filling. Puree is plain pumpkin and mixes well. Pie filling has extra sugar and spices that change the texture and sweetness.
FAQ 2 — What bread works best for pumpkin French toast?
Thick, sturdy breads work best: brioche, challah, or a slightly stale country loaf. Day-old bread soaks custard without falling apart.
FAQ 3 — Can I make this ahead for a crowd?
Yes. Keep cooked slices warm in a low oven, or make the custard and soak bread the night before, then cook fresh in the morning. For a baked crowd option, try a French toast casserole.
Conclusion
This Pumpkin French Toast brings simple, warm flavors to any morning. It’s cozy, quick, and loved by kids and adults alike — the cinnamon and pumpkin scent fills your kitchen and invites slow bites and good conversation. If you want a few different takes or inspiration, check the classic Pumpkin French Toast Recipe for a tried-and-true version, or see the slightly fancier method at Pumpkin French Toast – Cooking Classy. Leave a comment with your tweaks and give this recipe a star rating if it warmed your morning. What twist did you try? Let us know below!
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Pumpkin French Toast
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Wake up to the warm flavors of fall with this easy Pumpkin French Toast, perfect for a cozy breakfast or brunch.
Ingredients
- 4 large eggs
- 1 cup milk (whole or 2%); or use almond milk for dairy-free
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon pumpkin pie spice (optional)
- Pinch of salt
- 8 slices thick bread (brioche, challah, or day-old sandwich bread)
- 2 tablespoons unsalted butter, for the pan
- Cooking oil spray (optional)
- Maple syrup or honey, for serving
- Powdered sugar (optional, for serving)
- Whipped cream or toasted pecans (optional, for serving)
Instructions
- Preheat a skillet or griddle over medium heat and lightly butter the surface.
- In a wide bowl, whisk together eggs, milk, pumpkin puree, brown sugar, vanilla, cinnamon, nutmeg, pumpkin pie spice, and salt until smooth.
- Dip one slice of bread into the custard, pressing gently to soak most of it, then flip and soak the other side for 5–10 seconds.
- Place the soaked slice on the skillet and cook for 2–3 minutes per side, until golden brown and slightly crisp.
- Repeat with remaining slices, adding more butter as needed, and keep finished slices warm in a low oven.
- Serve with powdered sugar, maple syrup, and whipped cream or toasted pecans.
Notes
Use day-old or slightly stale bread for best results. Adjust soaking time based on bread freshness to prevent mushiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 10g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 180mg