Pumpkin French Toast: A Cozy Fall Breakfast You’ll Want Every Weekend

There’s something magical about crisp fall mornings, fuzzy socks, and the smell of cinnamon drifting through the house. That’s where Pumpkin French Toast comes in—a golden, spiced twist on a breakfast classic that tastes like autumn on a plate. Whether you’re hosting an easy brunch or just treating yourself to something special, this pumpkin spice toast will make your morning a whole lot cozier.

Soft slices of brioche or challah are dipped in a rich pumpkin custard, sizzled until golden, and finished with a drizzle of warm maple syrup. It’s comfort food, elevated—but still easy enough for a lazy Sunday.

Why You’ll Love This Pumpkin French Toast

• Perfect for a cozy fall breakfast or weekend brunch
• Bursting with pumpkin spice flavor
• Quick to whip up with simple pantry staples
• Kid-approved and guest-worthy

Ingredients

• 1/2 cup (120 g) pumpkin puree
• 4 large eggs, whisked
• 2/3 cup (160 ml) milk
• 1 tsp vanilla extract
• 2 tbsp (25 g) sugar
• 1 tsp ground cinnamon
• 1/4 tsp nutmeg
• 12 slices thick-cut white bread (like challah or brioche)
• Oil or cooking spray for greasing

How to Make Pumpkin French Toast

1. Make the batter: In a shallow bowl, whisk together the pumpkin puree, eggs, milk, vanilla, sugar, cinnamon, and nutmeg until smooth.
2. Prep the pan: Heat a frying pan over low-medium heat or a griddle to 350°F (175°C). Lightly grease with oil or spray.
3. Dip & coat: Dip each bread slice into the pumpkin mixture, letting it soak briefly on each side. Gently shake off excess.
4. Cook: Place the bread on the hot pan. Cook for 2–4 minutes on the first side until golden, then flip and cook another 2–3 minutes.
5. Repeat: Continue with remaining slices, adjusting heat as needed to avoid burning.
6. Serve: Enjoy warm, topped with maple syrup, whipped cream, or fresh fruit.

Tips for Toasty Perfection

• Day-old bread works best—it soaks up the batter without getting soggy.
• Use whole milk or even half-and-half for a richer custard.
• Add a pinch of cloves or ginger for extra spice.
• For a crowd, keep cooked slices warm in a low oven until ready to serve.

A Toast-Worthy Memory

The first time I made this, it was on a chilly October morning with leaves falling outside and my kids begging for “something special.” I threw together what I had—bread, eggs, pumpkin—and hoped for the best. The result? Clean plates, maple syrup mustaches, and one very happy mama. Now it’s our official Saturday breakfast from September through Thanksgiving.

What to Serve with Pumpkin French Toast

Round it out with crispy bacon or sausage, scrambled eggs, or a fresh fruit salad. Want to go big? Add pumpkin spice lattes or cinnamon apple cider to the mix. This dish also plays beautifully on a brunch buffet with muffins, yogurt parfaits, and a sparkling mimosa.

How to Store and Reheat

Got leftovers? Store cooled slices in an airtight container in the fridge for up to 3 days. Reheat in a toaster or skillet to keep that crispy edge. You can also freeze slices between sheets of parchment paper—just reheat in the oven or toaster straight from frozen.

FAQs

Can I make this dairy-free?

Yes! Use almond, oat, or soy milk, and make sure your bread is dairy-free.

Can I prep it ahead of time?

Absolutely. Mix the custard the night before and soak the bread just before cooking.

What’s the best bread to use?

Challah or brioche is ideal, but Texas toast or thick white sandwich bread works too.

Why Pumpkin French Toast Deserves a Spot on Your Fall Menu

This Pumpkin French Toast is everything you want in a seasonal dish: rich, warm, and full of flavour. It’s perfect for lazy mornings, festive brunches, or any day you need a little extra comfort. So break out the cinnamon, pour the maple syrup, and toast to the tastiest part of fall.

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Pumpkin French Toast

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• Author: Amanda Thompson
• Total Time: 30 minutes
• Yield: 4–6 servings 1x
• Diet: Vegetarian

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Description

Pumpkin French Toast is a cozy, fall-inspired twist on the classic breakfast favorite. Thick slices of bread are dipped in a creamy pumpkin spice custard, then pan-fried until golden and served with warm maple syrup. Perfect for chilly mornings, brunch gatherings, or anytime you crave the flavors of autumn.

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Ingredients

Scale 1x2x3x

• 1/2 cup (120 g) pumpkin puree

• 4 large eggs, whisked

• 2/3 cup (160 ml) milk

• 1 tsp vanilla extract

• 2 tbsp (25 g) sugar

• 1 tsp ground cinnamon

• 1/4 tsp nutmeg

• 12 slices thick-cut white bread (like challah or brioche)

• Oil or cooking spray for greasing

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Instructions

• Prepare custard:
  In a shallow bowl, whisk together pumpkin puree, eggs, milk, vanilla, sugar, cinnamon, and nutmeg until smooth.

• Heat pan:
  Warm a skillet or griddle to medium-low heat (about 350°F / 175°C). Lightly grease with oil or cooking spray.

• Dip bread:
  Dip each slice of bread in the pumpkin mixture, coating both sides. Shake off excess.

• Cook toast:
  Place slices on the skillet and cook 2–4 minutes per side until golden and cooked through.

• Repeat and serve:
  Continue with remaining slices, adjusting heat as needed. Serve warm with maple syrup, whipped cream, or fruit.

Notes

Day-old bread works best to prevent sogginess.

Whole milk or half-and-half creates a richer custard.

Add extra spices like cloves or ginger for deeper flavor.

Keep cooked slices warm in a 200°F (95°C) oven if serving a crowd.

Store leftovers in fridge up to 3 days or freeze for later use.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Plats
• Method: Stovetop
• Cuisine: American