Who else LOVES pumpkin season?! We do, so of course we do all things pumpkin, like this tasty pumpkin French toast.
Our kids are BIG fans of French Toast in all its variations. This fall favorite is here to make your breakfast (or brunch!) feel like a cozy autumn dream, no matter the season! We soaked thick slices of Texas toast in a rich, custardy batter infused with warm pumpkin puree and a blend of fall spices like cinnamon and nutmeg.
Griddled to golden perfection, it creates a crispy exterior with a soft, flavorful interior, ready to be drizzled with syrup or topped with a dollop of whipped cream. Plus, it’s surprisingly easy to whip up, making it perfect for anytime you crave those cozy, spiced pumpkin flavors.
For similar favorites, try Pumpkin French Toast Sticks and Pumpkin French Toast Casserole.
Why we think you’ll love it:
- Cozy fall flavors. It perfectly captures the warm, spiced flavors of autumn in every bite, making breakfast extra special.
- Ready in only 15 minutes! Despite its gourmet taste, it’s simple to whip up with minimal effort.
- Perfect for brunch. It’s an impressive yet simple dish that’s ideal for leisurely weekend brunches or a tasty start to any day.
Pumpkin French Toast Ingredients and Substitutions
- 1 loaf Texas Toast or other thick white bread – We use a 20-22 ounce loaf.
- ¾ cup milk – For richer, creamier custard, we use whole milk or half and half, but a lower-fat or nondairy milk can also be used.
- ½ cup pumpkin puree – Do not use pumpkin pie filling (which has added spices and sugar). You can use homemade pumpkin puree.
- 4 eggs – We use large eggs at room temperature.
- 2 tablespoons brown sugar – Light or dark brown sugar can both be used, or use 1-2 tablespoons of maple syrup or honey.
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon – or replace the cinnamon and nutmeg with pumpkin spice blend.
- ¼ teaspoon ground nutmeg
How to Make Pumpkin French Toast
- PREP. Preheat a griddle to medium heat.
- BATTER. In a shallow dish, whisk the milk, pumpkin puree, eggs, brown sugar, vanilla, and cinnamon.
- COOK. Dip the bread into the pumpkin mixture, coating both sides, then cook on the preheated griddle for 2-3 minutes on each side, until the bread is lightly browned.
- Serve hot with butter and maple syrup.
Kristyn’s Recipe Tips
- We prefer thick, slightly stale bread sturdy enough to absorb the custard. Other ideas include brioche, challah, and stale French bread, and aim for slices about ¾ to 1 inch thick.
- Replace the cinnamon and nutmeg with an equal amount of Pumpkin Pie Spice, which also includes ginger and cloves.
- We use room temperature eggs as cold eggs don’t incorporate as well and can leave white streaks on the toast.
- If the bread slices absorb too much custard, they can become soggy and fall apart. Not cooking the slices all the way or stacking them after cooking can also cause soggy slices.
Pumpkin French Toast
Video
Ingredients
- 1 loaf Texas Toast, or other thick white bread
- ¾ cup milk
- ½ cup pumpkin puree
- 4 eggs
- 2 tablespoons brown sugar
- 2 teaspoons vanilla
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
Instructions
- Preheat a griddle to medium heat. In a shallow dish, whisk the milk, pumpkin puree, eggs, brown sugar, vanilla, and cinnamon
- Dip the bread into the pumpkin mixture, coating both sides, then cook on the preheated griddle for 2-3 minutes on each side, until the bread is lightly brown.
- Serve hot with butter and maple syrup.
Notes
- Use a thick, slightly stale bread sturdy enough to absorb the custard. Other ideas include brioche, challah, and stale French bread, and aim for slices about ¾ to 1 inch thick.
- Replace the cinnamon and nutmeg with an equal amount of Pumpkin Pie Spice.
- Use room temperature eggs. Cold eggs don’t incorporate as well and can leave white streaks on the toast.
- If the bread slices absorb too much custard, they can become soggy and fall apart. Not cooking the slices all the way or stacking them after cooking can also cause soggy slices.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Preheat your oven to 200-250°F. Place a wire rack on a baking sheet in the oven. As you finish cooking each batch of French toast, transfer it to the wire rack in a single layer on the baking sheet for up to 30 minutes to an hour.
The custard can be made up to 24 hours in advance and refrigerated in an airtight container until use. If needed, slice the bread the day before as well.
Store leftovers in an airtight container or a resealable plastic bag. If stacking, place parchment paper between layers. Store in the refrigerator for 3-5 days or in the freezer for 2-3 months.
