Fall Pumpkin French Toast Breakfast is a cozy, delicious treat that feels like a warm hug on a chilly morning. This recipe brings together thick slices of bread soaked in a pumpkin-spiced egg mixture, giving you a perfect balance of sweet, spice, and creamy flavors. The pumpkin and cinnamon really stand out, making it a delightful way to welcome the fall season at your breakfast table.
I love making this pumpkin French toast when the weather starts to cool down – it instantly makes my kitchen smell amazing and sets a cheerful mood. One tip I always follow is to use day-old bread because it soaks up the pumpkin batter perfectly without falling apart. Plus, I like to add a little extra cinnamon on top before cooking for that extra cozy touch that everyone in my family loves.
Serving this with a drizzle of maple syrup and a sprinkle of powdered sugar always feels just right, but sometimes I like to add fresh fruit or a dollop of whipped cream when I want to make it feel a bit special. It’s a simple recipe that turns an ordinary morning into something to look forward to, especially on weekends when I have a little more time to relax and enjoy the flavors.
Key Ingredients & Substitutions
Pumpkin puree: This is the heart of the recipe, offering moisture and that warm fall flavor. Use canned pumpkin for convenience or fresh pumpkin puree if you want homemade freshness. Avoid pumpkin pie filling as it’s too sweet and spiced already.
Bread: Sturdy bread like brioche, challah, or Texas toast works best. Day-old bread is ideal because it soaks up the custard without falling apart. If you want a gluten-free option, use a firm gluten-free loaf.
Spices: Cinnamon, nutmeg, ginger, and cloves create the classic pumpkin spice mix. If you don’t have all the spices, just cinnamon and nutmeg will still give you great flavor. Adjust spices to your taste.
Milk: Whole milk gives richness, but almond, oat, or soy milk work well as dairy-free alternatives. Just pick your favorite to suit your diet.
How Do You Make Sure the French Toast Is Cooked Perfectly, Not Soggy or Dry?
Balancing the soaking and cooking time is key.
- Dip the bread for about 20 seconds per side—long enough to soak but not so long it falls apart.
- Cook on medium heat; too high will burn the outside before the inside cooks.
- Cook 3-4 minutes each side until golden brown and slightly firm to the touch.
- Use a non-stick pan or a well-seasoned skillet to avoid sticking and uneven cooking.
- If your bread is thick, lower the heat a bit and cook longer to make sure the center sets.
With these tips, your pumpkin French toast will be tender, flavorful, and perfectly cooked every time.
Equipment You’ll Need
- Large mixing bowl – I like a big bowl to whisk the eggs and spices smoothly without spills.
- Whisk or fork – makes blending the pumpkin, eggs, and spices quick and easy.
- Skillet or griddle – a flat surface that evenly cooks the French toast and helps get that perfect golden crust.
- Spatula – for flipping the bread without breaking it apart.
- Measuring spoons and cups – ensures accurate amounts of spices and liquids for the best flavor.
- Kitchen tongs or fork – helps dip and handle the bread slices safely.
Flavor Variations & Add-Ins
- Swap pumpkin for sweet potato puree for a slightly different flavor and color.
- Add a splash of bourbon or rum to the egg mixture for an adult twist.
- Top with toasted pecans, walnuts, or chopped almonds for crunch.
- Mix in chocolate chips or chopped apple pieces into the batter or as toppings for extra sweetness.
Fall Pumpkin French Toast Breakfast
Ingredients You’ll Need:
For The Pumpkin French Toast:
- 4 large eggs
- ½ cup pumpkin puree (canned or fresh)
- ½ cup whole milk (or any milk of choice)
- 2 tbsp maple syrup (plus extra for serving)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- Pinch of ground cloves (optional)
- Pinch of salt
- 8 slices sturdy bread (preferably day-old brioche, challah, or Texas toast)
- Butter or oil for cooking
For Topping:
- Whipped cream
- Powdered sugar for dusting
How Much Time Will You Need?
This recipe takes about 10-15 minutes of prep time and around 15 minutes to cook the French toast slices. Overall, you can enjoy a fresh, warm fall breakfast in about 30 minutes or less.
Step-by-Step Instructions:
1. Make the Pumpkin Egg Mixture:
In a large mixing bowl, whisk together the eggs, pumpkin puree, milk, maple syrup, vanilla extract, cinnamon, nutmeg, ginger, cloves (if using), and salt. Whisk until everything is smooth and well combined.
2. Prepare the Skillet:
Heat a large skillet or griddle over medium heat. Lightly grease it with butter or oil to prevent sticking.
3. Dip and Soak the Bread:
Take each slice of bread and dip it into the pumpkin egg mixture. Let it soak for about 20 seconds on each side so it absorbs the flavor but doesn’t become too soggy.
4. Cook the French Toast:
Place the soaked slices on the hot skillet. Cook each side for about 3-4 minutes until golden brown and cooked through. Keep the heat moderate to avoid burning.
5. Serve and Enjoy:
Stack the cooked French toast slices on a plate. Top with a generous dollop of whipped cream and dust with powdered sugar. Finish with a drizzle of warm maple syrup for that cozy fall touch. Serve immediately and enjoy!
Can I Use Frozen Pumpkin Puree for This Recipe?
Yes, frozen pumpkin puree works perfectly! Just thaw it completely in the fridge overnight or in the microwave before using. Stir well to get a smooth consistency before mixing with the eggs.
What Bread Works Best for Pumpkin French Toast?
Day-old sturdy breads like brioche, challah, or Texas toast are ideal because they soak up the custard without falling apart. If you only have fresh bread, let it dry out a bit or toast it lightly before dipping.
How Should I Store and Reheat Leftovers?
Store leftover French toast in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. Avoid overheating to keep it moist and tender.
Can I Make This Recipe Dairy-Free?
Absolutely! Swap whole milk with any plant-based milk like almond, oat, or soy milk. Use a dairy-free butter or oil for cooking, and check your whipped cream topping for dairy ingredients if needed.
