Introduction

Enjoy a cozy morning with this Pumpkin French Toast Breakfast, a perfect blend of warm spices and creamy pumpkin puree. This comforting twist on classic French toast is easy to make and sure to become a fall favorite.

Two thick slices of golden brown French toast stacked on a white plate, each slice showing a crispy caramelized outer layer with a slightly uneven texture. The top slice has a dollop of creamy butter with a light sprinkling of cinnamon on it. The toast is covered in a shiny layer of syrup that pools gently on the plate beneath. The background is a soft blur over 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, then add vanilla extract, ground cinnamon, ground nutmeg, ground ginger, salt, and brown sugar if using. Whisk again until well combined and let the batter rest for a few minutes to meld the flavors.
Step 2: Preheat a large skillet or griddle over medium heat and add a tablespoon of butter or oil to coat the surface.
Step 3: Dip each slice of bread into the pumpkin batter, coating thoroughly. Let them soak for a few seconds on each side to absorb the mixture.
Step 4: Place the coated 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. Repeat with remaining slices, adding more butter or oil as needed.
Step 5: Stack two slices on a plate, drizzle with maple syrup, and sprinkle with powdered sugar if desired. Top with chopped pecans or walnuts for extra texture.
Step 6: For an extra festive touch, add a dollop of whipped cream on top. Serve alongside crispy bacon or sausage for a savory balance.
Step 7: If there is leftover pumpkin batter, store it in the refrigerator for up to 2 days. Stir before using again.

Tips & Variations

Use thick slices of sturdy bread like brioche or challah to soak up the batter without falling apart.
For a dairy-free option, substitute milk with almond, soy, or oat milk and use coconut oil for cooking.
Add a pinch of cloves or allspice to the batter for a more complex fall spice flavor.
Serve with fresh fruit like sliced apples or berries to add brightness and balance.

Storage

Store any leftover pumpkin batter in an airtight container in the refrigerator for up to 2 days. Stir well before using again. Cooked French toast is best eaten fresh but can be refrigerated in a sealed container for up to 2 days and reheated in a toaster or oven for crispiness.

How to Serve

Two thick slices of French toast are stacked on a white plate, each slice showing a golden-brown, slightly crispy texture with darker caramelized spots. The top slice has a dollop of creamy butter in the center, which is melting slightly, and the toast glistens with a generous pour of amber syrup that pools around the edges and drips slightly down the sides. The toast looks fluffy inside with a nicely browned crust. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, but make sure to cook and puree the fresh pumpkin until smooth before using. It should be well-drained to avoid making the batter too watery.

What type of bread works best for pumpkin French toast?

Thick, sturdy breads like brioche, challah, or Texas toast work best because they soak up the batter well without falling apart during cooking.