Introduction

This Pumpkin French Toast recipe brings a cozy, autumnal twist to a classic breakfast favorite. With warm spices and creamy pumpkin puree, it’s perfect for a comforting weekend morning or holiday brunch.

Two thick slices of golden brown French toast are stacked on a white plate. The top slice has a small round dollop of white cream with light brown specks on it. The toast looks crispy on the edges and soft inside, with syrup slowly dripping down and pooling on the plate. The background shows a wooden texture but the plate is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 slices of thick bread (like brioche or challah)
1 cup pumpkin puree (canned or homemade)
2 large eggs
1 cup milk (or a non-dairy alternative)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
2 tablespoons brown sugar (optional, for sweetness)
Butter or oil for cooking
Maple syrup, for serving
Powdered sugar, for garnish (optional)
Chopped pecans or walnuts (optional, for topping)

Instructions

Step 1: In a large mixing bowl, combine the pumpkin puree, eggs, and milk. Whisk until smooth. Add vanilla extract, ground cinnamon, ground nutmeg, ground ginger, salt, and brown sugar (if using). Whisk again until well combined. Let the batter sit for a few minutes to meld the flavors.
Step 2: Preheat a large skillet or griddle over medium heat. Add a tablespoon of butter or oil to coat the surface.
Step 3: Dip each slice of bread into the pumpkin batter, ensuring they are thoroughly coated. Let them soak for a few seconds on each side.
Step 4: Place the soaked bread slices onto the hot skillet. Cook for 3-4 minutes on one side until golden brown, then flip and cook for another 3-4 minutes on the other side. Repeat with remaining slices, adding more butter or oil as needed.
Step 5: Stack two slices of French toast on a plate. Drizzle with maple syrup and sprinkle with powdered sugar if desired. Top with chopped pecans or walnuts for added crunch.
Step 6: For an extra festive touch, add a dollop of whipped cream on top. Serve with crispy bacon or sausage for a savory balance.
Step 7: If you have leftover pumpkin batter, store it in the refrigerator for up to 2 days. Stir before using again.

Tips & Variations

Use sturdy bread like brioche or challah to soak up the batter without falling apart.
For a vegan option, substitute eggs with a flax egg and use a plant-based milk.
Add a pinch of cloves or allspice for more depth in the spice flavor.
Top with fresh berries or a dollop of Greek yogurt for added freshness.

Storage

Store leftover cooked French toast in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster or oven to retain crispness. The pumpkin batter can be refrigerated for up to 2 days; stir well before using again.

How to Serve

Two thick slices of golden brown French toast are stacked on a white plate, each slice showing a crispy, slightly caramelized surface with speckles of powdered sugar lightly dusted on top. The top slice is adorned with a dollop of creamy butter with a sprinkle of cinnamon or nutmeg. A shiny layer of syrup glistens, pooling around the base of the toast and giving a glossy finish to the edges. The background is a white marbled texture, adding a clean and simple contrast to the warmth of the toast. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular bread instead of brioche or challah?

You can, but thick, sturdy bread like brioche or challah soaks up the batter best and holds its shape during cooking. Regular sandwich bread may get soggy quickly.

How do I prevent the French toast from burning before it’s cooked through?

Cook over medium heat rather than high. This allows the inside to cook fully without burning the outside. Using a good amount of butter or oil also helps with even browning.

Pumpkin French Toast Breakfast Recipe

Print Recipe

★★★★★

4.8 from 124 reviews

This Pumpkin French Toast Breakfast recipe brings a festive twist to classic French toast by infusing it with warm pumpkin spice flavors. Perfect for cozy fall mornings, it features thick slices of brioche or challah soaked in a spiced pumpkin batter, cooked to golden perfection, and topped with maple syrup, powdered sugar, and crunchy nuts for an indulgent yet comforting start to your day.

Author: zara
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Breakfast
Method: Frying
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

French Toast Batter

4 slices of thick bread (like brioche or challah)
1 cup pumpkin puree (canned or homemade)
2 large eggs
1 cup milk (or a non-dairy alternative)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
2 tablespoons brown sugar (optional, for sweetness)

For Cooking

Butter or oil for cooking

Toppings and Serving

Maple syrup, for serving
Powdered sugar, for garnish (optional)
Chopped pecans or walnuts (optional, for topping)
Dollop of whipped cream (optional)
Crispy bacon or sausage (optional, for savory balance)

Instructions

Prepare the batter: In a large mixing bowl, combine the pumpkin puree, eggs, and milk. Whisk until smooth. Add vanilla extract, ground cinnamon, ground nutmeg, ground ginger, salt, and brown sugar if using. Whisk again thoroughly to combine. Let the batter rest for a few minutes to allow the flavors to meld.
Preheat the cooking surface: Place a large skillet or griddle over medium heat. Add a tablespoon of butter or oil to coat the surface evenly.
Soak the bread: Dip each slice of bread into the pumpkin batter, making sure to coat both sides well. Allow the bread to soak for a few seconds per side to absorb the flavors without becoming too soggy.
Cook the French toast: Transfer the soaked bread slices onto the heated skillet. Cook each side for 3 to 4 minutes until golden brown and cooked through. Adjust heat as needed to prevent burning. Repeat this with all the bread slices, adding more butter or oil to the pan as necessary.
Serve: Stack two slices on each plate. Drizzle generously with maple syrup and sprinkle with powdered sugar if desired. Add chopped pecans or walnuts on top for texture.
Add finishing touches: For a festive presentation, add a dollop of whipped cream atop the French toast. Serve with crispy bacon or sausage on the side to provide a savory compliment.
Store leftovers: If you have any remaining pumpkin batter, refrigerate it tightly covered for up to 2 days. Stir well before reuse to recombine ingredients.

Notes

Use thick bread like brioche or challah for the best texture that soaks up the batter without falling apart.
Adjust the amount of brown sugar based on your preferred sweetness level or omit it for a less sweet dish.
If you prefer dairy-free, use almond, soy, or oat milk as alternatives.
Ensure the skillet is properly preheated to medium heat to avoid undercooked centers or burnt exteriors.
For a crispier finish, cook slightly longer and avoid overcrowding the pan.
Leftover cooked French toast can be refrigerated and reheated gently in a skillet or oven.

Keywords: Pumpkin French Toast, Fall Breakfast, Pumpkin Spice French Toast, Festive Breakfast, Brioche French Toast, Autumn Recipes