Pumpkin French Toast
Fall mornings just got so much better with this incredibly delicious Pumpkin French Toast! This is hands down the best French toast you’ll ever make, and it’s perfect for fall recipes when you want something cozy and delicious.
Love pumpkin recipes? Try our Pumpkin Pancakes, Pumpkin Oatmeal, or our super easy Pumpkin Pie.
SAVE THIS RECIPE FOR LATER!
We'll send this recipe to your inbox, so you can find it when you need it!
Nothing beats the smell of pumpkin spice cooking in your kitchen on a cool fall morning. This is such a great recipe! It transforms an ordinary breakfast with rich pumpkin puree mixed right into the egg mixture for the most flavorful French toast you’ve ever tasted.
Whether you’re a pumpkin lover or just discovering the joys of fall flavor, this dish will be a huge hit with your whole family!
What you’ll love about this French toast recipe:
Recipe Ingredients:
You’ll need the following ingredients to make this pumpkin breakfast:
- Thick-cut bread
- Eggs
- Pumpkin puree
- Whole milk
- Heavy cream
- Brown sugar
- Vanilla extract
- Pumpkin pie spice
- Salt
- Cooking spray
- Maple syrup for serving
- Powdered sugar for dusting
Ingredient Notes:
- Thick-Cut Bread: Brioche, challah, or Texas toast work great as they absorb the pumpkin mixture without falling apart. Stale bread actually works even better than fresh as it soaks up more of the egg mixture.
- Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling, for the best texture and pumpkin flavor control.
- Pumpkin Pie Spice: This blend typically includes cinnamon, nutmeg, ginger, and allspice. You can make your own or use store-bought for that perfect autumn taste!
How to make Pumpkin French Toast step-by-step:
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
STEP 1: In medium bowl, whisk together eggs, pumpkin puree, milk, heavy cream, brown sugar, vanilla, pumpkin pie spice and salt until smooth.
STEP 2: Heat large skillet or griddle over medium-low heat.
STEP 3: Dip each bread slice into pumpkin mixture, turning to coat both sides well. Let excess drip off.
STEP 4: Cook bread slices 4-5 minutes on each side or until golden brown. Spray the hot skillet with more cooking spray as needed.
STEP 5: Serve immediately with maple syrup and dusted with powdered sugar.
PRO TIP:
Keep your heat at medium-low to prevent the outside from browning too quickly while the inside stays undercooked. The pumpkin egg mixture is thicker than regular French toast batter, so it needs a bit more time to cook through properly and get that perfect golden exterior!
Storage and Reheating:
Storage: Store leftovers in the refrigerator in an airtight container. It can be kept for up to 3 days. Cover with plastic wrap or place in ziplock bags
Reheating: When reheating, toast in a toaster or warm in a 350°F oven for 5-7 minutes until heated through and slightly crispy again. Perfect for enjoying the next morning!
Freezing: Place cooled French toast in a freezer-safe container with parchment paper between slices and freeze for up to 3 months. Reheat directly from frozen in the toaster or oven.
Additions and Substitutions:
ADDITIONS:
- Toppings: Add chopped pecans, whipped cream, pumpkin butter, or a drizzle of caramel sauce for extra indulgence. The best part is trying different topping combinations!
- Spices: For extra warmth, add a pinch of ground ginger or extra cinnamon to the custard mixture.
- Fruit: Top with sliced bananas or sautéed apples for added fall flavors.
- Crunch: Sprinkle toasted pumpkin seeds on top for texture contrast.
SUBSTITUTIONS:
- Milk Options: Use almond milk, or coconut milk for dairy-free alternatives.
- Sweetener: Replace brown sugar with maple syrup or coconut sugar.
- Bread: Use gluten-free bread, old french bread works great, or day-old croissants for extra richness.
FAQs about the Best French Toast:
How do I prevent my pumpkin French toast from getting soggy?
The key is using thick-cut bread like brioche or challah, and not letting the bread soak too long in the pumpkin egg mixture. Just dip each slice quickly on both sides and let the excess drip off before cooking. Also, make sure your skillet is properly heated before adding the bread.
Can I make this as a baked French toast casserole instead?
Yes! You can turn this into french toast bakes by arranging the soaked bread in a casserole dish and baking at 350F for 25-30 minutes. This French toast casserole method is perfect for feeding a crowd since you can make it all at once instead of cooking individual servings on the stovetop.
Can I prepare this in advance?
Absolutely! You can prepare the pumpkin egg mixture the night before and store it covered in the refrigerator. Then just dip and cook the bread fresh in the morning for an easy breakfast solution.
What can I serve with this easy French toast recipe?
This recipe is one of my favorite fall breakfast ideas! Serve it with crispy bacon or breakfast sausage for extra grams of protein, fresh fruit salad, or a warm cup of spiced apple cider for the perfect autumn morning meal.
If you love this recipe, you’ll also want to try my cinnamon French toast recipe for another cozy weekend breakfast option.
DID YOU MAKE THIS RECIPE?
I’m excited for you to try this Pumpkin French Toast! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do! Find us on IG + TikTok: @littlechefwithin
Pumpkin French Toast
Equipment
Ingredients
- 8 slices thick-cut bread
- 4 large eggs
- 3/4 cup pumpkin puree
- 1/2 cup whole milk
- 1/4 cup heavy cream
- 3 tablespoons brown sugar packed
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- Cooking spray
- Maple syrup for serving
- Powdered sugar for dusting
Instructions
- In large shallow bowl, whisk together eggs, pumpkin puree, milk, heavy cream, brown sugar, vanilla, pumpkin pie spice and salt until smooth. 4 large eggs,3/4 cup pumpkin puree,1/2 cup whole milk,1/4 cup heavy cream,3 tablespoons brown sugar,1 teaspoon vanilla extract,1 teaspoon pumpkin pie spice,1/4 teaspoon salt
- Heat large skillet or griddle over medium-low heat. Spray with cooking spray. Cooking spray.
- Dip each bread slice into pumpkin mixture, turning to coat both sides well. Let excess drip off. 8 slices thick-cut bread.
- Cook bread slices 4-5minutes on each side or until golden brown. Spray skillet with more cooking spray as needed. Spray skillet with more cooking spray as needed.
- Serve immediately with maple syrup and dusted with powdered sugar.
Notes
Nutrition
This post contains links to affiliate websites, such as Amazon, and we receive an affiliate commission for any purchases made by you using these links. We appreciate your support!
Yum!