Pumpkin French Toast Breakfast is a wonderfully warm and comforting way to start your day during the fall season. Soft slices of bread soak up a spiced pumpkin batter that fills your kitchen with the sweet aroma of cinnamon and nutmeg. Each bite is tender and fluffy with just the right touch of pumpkin flavor, making it a perfect twist on the classic French toast we all love.
I really enjoy making this recipe when the mornings start to get chilly and the leaves are turning colors. It feels like a cozy hug on a plate! What I especially love is that you can add a dusting of powdered sugar or a drizzle of maple syrup to bring extra sweetness. Sometimes, I even top it with a handful of toasted pecans for a bit of crunch that makes it extra special.
This breakfast is great for weekends when you have a little more time to enjoy a relaxed meal with family or friends. It’s fun to serve it with fresh fruit or a cup of hot coffee to really capture that autumn feeling. Whenever I make Pumpkin French Toast, it reminds me of peaceful mornings filled with good food and a little seasonal magic.
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin works great here and is easy to find. If you prefer fresh, roast and mash a small pumpkin or use butternut squash for a milder taste.
Bread: Thick slices like brioche or Texas toast absorb the batter well and stay fluffy. Stale bread is actually better as it soaks up the custard without falling apart. Try challah or sourdough if you like a different texture.
Milk: Whole or 2% milk gives a creamy batter. For dairy-free, use almond, oat, or soy milk to keep it smooth and tasty.
Spices: Cinnamon and nutmeg bring classic fall flavors. If you don’t have ground ginger, you can leave it out or add a pinch of allspice or cloves for warmth.
How Do You Get Perfectly Soaked but Not Soggy French Toast?
The key is soaking your bread long enough to absorb the pumpkin egg mixture without letting it get too soggy. Here’s how I handle it:
- Use thick slices to hold up better when soaked.
- Dip each side for about 10-15 seconds. If your bread feels too dry, add a few more seconds but don’t rush this.
- Let excess batter drip off before placing on the pan to avoid soggy spots.
- Cook on medium heat—high heat can burn the outside while leaving the inside undercooked.
- If your skillet isn’t non-stick, add a bit more butter to prevent sticking.
Equipment You’ll Need
- Large mixing bowl – I use this to whisk the pumpkin custard so everything mixes smoothly.
- Whisk or fork – a simple tool to combine the ingredients well.
- Skillet or griddle – I prefer a non-stick surface for easy flipping and cleaning.
- Spatula – helpful for turning the slices without breaking them.
- Tongs or fork – to handle the hot bread safely.
- Measuring cups and teaspoons – to get the right amounts of spices and liquids.
Flavor Variations & Add-Ins
- Use cream cheese or mascarpone spread between slices for a rich, creamy surprise.
- Add a splash of bourbon or rum to the batter for a festive twist.
- Top with toasted pecans or walnuts for a crunchy texture and nutty flavor.
- Mix in chocolate chips or dried cranberries into the batter for extra sweetness and texture.
Pumpkin French Toast Breakfast: A Delicious Fall-Inspired Recipe
Ingredients You’ll Need:
Main Ingredients:
- 4 large eggs
- ½ cup pumpkin puree (canned or fresh)
- ½ cup milk (whole or 2%)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger (optional)
- ¼ tsp salt
- 8 slices thick bread (such as brioche or Texas toast)
- Butter or oil for cooking
Toppings:
- Maple syrup, for serving
- Powdered sugar, for dusting
- Sliced bananas, for topping
- Whipped cream, for topping
How Much Time Will You Need?
This recipe takes around 10 minutes to prepare the batter and about 15–20 minutes to cook the French toast, depending on your pan size and how many slices you make at once. Overall, you can enjoy a delicious fall breakfast in about 30 minutes from start to finish!
Step-by-Step Instructions:
1. Mix the Pumpkin Batter:
In a large mixing bowl, whisk together the eggs, pumpkin puree, milk, vanilla extract, cinnamon, nutmeg, ground ginger (if using), and salt. Mix well until the ingredients blend smoothly into a flavorful custard.
2. Prepare the Skillet and Coat the Bread:
Heat a large skillet or griddle over medium heat. Add a small amount of butter or oil to lightly coat the cooking surface. Dip each slice of bread into the pumpkin batter, soaking each side for about 10 to 15 seconds. Lift the bread and let any extra batter drip off before placing it on the skillet.
3. Cook to Golden Perfection:
Place the soaked bread slices on the hot skillet and cook for 3–4 minutes on each side. You’ll know it’s ready when the French toast is golden brown and cooked through with a fluffy texture.
4. Serve and Enjoy:
Remove the French toast from the skillet and arrange it on plates. Top each stack with sliced bananas and a dollop of whipped cream. Dust with powdered sugar and drizzle maple syrup generously over the top for that sweet finish.
Can I Use Frozen Pumpkin Puree?
Yes! Frozen pumpkin puree works perfectly. Just thaw it completely in the fridge or microwave before mixing it into the batter to ensure even consistency.
What Bread Works Best for Pumpkin French Toast?
Thick, sturdy breads like brioche, Texas toast, or challah are ideal because they soak up the custard without falling apart. Slightly stale bread also absorbs the mixture better.
Can I Make This Recipe Dairy-Free?
Absolutely! Substitute the milk with your favorite plant-based milk like almond, oat, or soy, and use a dairy-free butter or oil for cooking. The pumpkin flavor stays delicious.
How Do 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 toaster oven or on a skillet over low heat to keep the texture crisp and warm.