Pumpkin French Toast Recipe – Cozy, Golden, and Easy
Pumpkin French toast feels like a warm hug on a cool morning. It’s rich, lightly spiced, and tastes like the best parts of fall on a plate. This version is simple enough for a weekday breakfast but special enough for brunch with friends.
You’ll get crisp edges, a custardy center, and that classic pumpkin pie flavor without being too sweet. Grab a skillet and a can of pumpkin, and let’s make something good.
What Makes This Special
This pumpkin French toast balances flavor and texture. The pumpkin puree adds moisture and a silky body to the custard, so the bread soaks up flavor instead of turning soggy.
A touch of brown sugar and vanilla brings warmth, while cinnamon, nutmeg, and ginger make it taste like fall without overpowering the dish. Using thick, slightly stale bread ensures a golden crust and a tender center. It’s also flexible—easy to make dairy-free or gluten-free with simple swaps.
Ingredients
- 8 slices thick-cut bread (brioche, challah, or Texas toast; slightly stale is best)
- 4 large eggs
- 3/4 cup milk (whole milk preferred; use almond, oat, or lactose-free milk if needed)
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 2 tablespoons brown sugar (light or dark)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Pinch of salt
- Butter or oil for the pan (2–3 tablespoons as needed)
- Optional toppings: maple syrup, powdered sugar, whipped cream, chopped pecans, fresh berries, or a sprinkle of cinnamon
Step-by-Step Instructions
- Prep your bread. If your bread is very fresh, lay slices out on a baking sheet for 15–20 minutes to dry slightly.
This helps them hold up to the custard and crisp better in the pan.
- Make the custard. In a large bowl, whisk eggs until smooth. Add milk, pumpkin puree, brown sugar, vanilla, spices, and salt. Whisk until fully combined and no streaks of pumpkin remain.
- Heat the pan. Warm a large nonstick skillet or griddle over medium heat.
Add a thin layer of butter or oil to coat the surface.
- Soak the bread. Pour the custard into a shallow dish. Dip each slice for about 15–25 seconds per side, depending on thickness. The bread should be saturated but not falling apart.
- Cook in batches. Place soaked slices on the hot pan.
Cook 2–4 minutes per side, until deep golden brown with crisp edges. Adjust heat if they brown too quickly.
- Refresh the pan. Add more butter or oil between batches to keep the surface lightly greased and encourage even browning.
- Keep warm (optional). Place finished slices on a wire rack set over a baking sheet at 250°F (120°C) while you finish the rest. This keeps them crisp instead of steamy.
- Serve. Top with maple syrup, a dusting of powdered sugar, or chopped nuts for crunch.
A spoonful of whipped cream or yogurt is great for balance.
How to Store
- Refrigerate: Cool completely, then store in an airtight container for up to 3 days. Reheat in a toaster oven or skillet to bring back the crisp edges.
- Freeze: Lay slices in a single layer on a sheet pan and freeze until firm. Transfer to a freezer bag and keep for up to 2 months.
Reheat straight from frozen in a toaster oven at 350°F (175°C) for 8–12 minutes.
- Make-ahead custard: Mix the custard the night before and refrigerate. Whisk well before dipping the bread, as the pumpkin may settle.
Why This is Good for You
- Pumpkin adds nutrients. It’s naturally rich in vitamin A and fiber, which support eye health and help you feel satisfied.
- Balanced energy. Protein from eggs and milk pairs with carbs from bread for a more sustained morning boost.
- Lower sugar control. You can keep sweetness in check by relying on spices and a modest amount of brown sugar. Add syrup at the table to taste.
- Customizable. Use whole-grain bread or dairy alternatives to fit your needs without losing flavor.
Pitfalls to Watch Out For
- Soggy centers. Using very soft, fresh bread or oversoaking can lead to mushy toast.
Aim for sturdy, slightly stale slices and a brief dip.
- Burnt outsides, raw insides. If the pan is too hot, the toast browns fast but stays wet inside. Keep medium heat and cook a bit longer for custardy centers.
- Custard separation. Pumpkin can sink to the bottom. Give the mixture a quick whisk between dips to keep the flavors even.
- Not enough fat in the pan. A dry pan can cause sticking and pale toast.
A thin, even layer of butter or oil encourages a golden crust.
- Using pumpkin pie filling. It’s pre-sweetened and spiced, which can throw off the balance. Use plain pumpkin puree.
Recipe Variations
- Dairy-Free: Use almond, oat, or coconut milk, and cook with coconut oil or a plant-based butter.
- Gluten-Free: Choose a sturdy gluten-free loaf. Let it dry slightly longer so it holds up to the custard.
- Protein Boost: Whisk in 1–2 tablespoons of plain Greek yogurt or a scoop of unflavored collagen to the custard.
- Crunchy Coating: After dipping in custard, press one side of the bread into crushed cornflakes or chopped pecans before cooking.
- Spice Swap: Use pumpkin pie spice instead of individual spices.
Start with 1 1/2 teaspoons and adjust to taste.
- Stuffed French Toast: Spread softened cream cheese mixed with a little maple syrup between two thin slices, then dip and cook.
- Sheet Pan Method: Arrange soaked slices on a greased sheet pan and bake at 400°F (205°C) for 10–12 minutes per side, flipping once. Great for feeding a crowd.
FAQ
Can I use canned pumpkin pie filling instead of puree?
It’s not ideal. Pumpkin pie filling is already sweetened and spiced, which can make the toast too sweet and muddy the flavors.
Stick with plain pumpkin puree for the best balance.
What’s the best bread for pumpkin French toast?
Brioche and challah are top choices because they’re rich and hold their shape. Texas toast or a sturdy French loaf also works well. Avoid very thin or very soft sandwich bread.
How do I keep French toast warm without getting soggy?
Place cooked slices on a wire rack set over a baking sheet in a 250°F (120°C) oven.
The rack allows air to circulate, keeping the bottoms from steaming.
Can I make it without eggs?
Yes. Replace eggs with 2 tablespoons cornstarch whisked into the milk and pumpkin, plus an extra tablespoon of oil. The texture will be slightly different but still tasty.
Why is my French toast sticking to the pan?
The pan may not be greased enough or it might be too cool when you add the bread.
Preheat properly and use a light layer of butter or oil. A good nonstick skillet or seasoned griddle helps.
How sweet should I make the custard?
Start with the 2 tablespoons of brown sugar in the recipe, then rely on maple syrup at the table. This keeps the toast flavorful without being cloying.
Can I make the batter ahead of time?
Yes.
Mix the custard up to 24 hours ahead and refrigerate. Give it a strong whisk before using to re-incorporate the pumpkin and spices.
What if I don’t have nutmeg or ginger?
Double the cinnamon or use pumpkin pie spice. The flavor will still be warm and familiar.
Wrapping Up
This pumpkin French toast recipe is cozy, quick, and flexible.
With the right bread, gentle heat, and a pumpkin-spiced custard, you’ll get golden slices that taste like a weekend morning. Make it your own with toppings, try a variation, and stash a few slices in the freezer for easy breakfasts. Simple steps, big flavor—just the way breakfast should be.
Ingredients
Method
- Prep your bread. If your bread is very fresh, lay slices out on a baking sheet for 15–20 minutes to dry slightly. This helps them hold up to the custard and crisp better in the pan.
- Make the custard. In a large bowl, whisk eggs until smooth. Add milk, pumpkin puree, brown sugar, vanilla, spices, and salt. Whisk until fully combined and no streaks of pumpkin remain.
- Heat the pan. Warm a large nonstick skillet or griddle over medium heat. Add a thin layer of butter or oil to coat the surface.
- Soak the bread. Pour the custard into a shallow dish. Dip each slice for about 15–25 seconds per side, depending on thickness. The bread should be saturated but not falling apart.
- Cook in batches. Place soaked slices on the hot pan. Cook 2–4 minutes per side, until deep golden brown with crisp edges. Adjust heat if they brown too quickly.
- Refresh the pan. Add more butter or oil between batches to keep the surface lightly greased and encourage even browning.
- Keep warm (optional). Place finished slices on a wire rack set over a baking sheet at 250°F (120°C) while you finish the rest. This keeps them crisp instead of steamy.
- Serve. Top with maple syrup, a dusting of powdered sugar, or chopped nuts for crunch. A spoonful of whipped cream or yogurt is great for balance.
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Sumayya is a home cook and recipe creator who shares simple, flavorful recipes made for everyday cooking. She believes good food should be easy, comforting, and enjoyed by everyone.
