It's Monday morning, October 20th, here in Austin, Texas. The air is finally crisp, and my kitchen is officially in full-on fall mode. My local market is overflowing with pumpkins, and I'm finding any excuse to use pumpkin purée. This Pumpkin French Toast is my absolute favorite way to celebrate the season for breakfast. If you're into all things pumpkin, it pairs beautifully with a slice of this Ultimate Pumpkin Coffee Cake for the ultimate fall brunch spread.
It's a simple recipe that transforms your morning into a cozy, autumn experience. It's all the warm, comforting spice of a pumpkin pie, but in a fast, easy-to-make, custardy French toast. The aroma of cinnamon, nutmeg, and ginger filling the house is just the best way to start the day. For a complete morning, I love serving it with a mug of Easy Homemade Apple Cider or finishing brunch with Pumpkin Pie Cookies for an extra little sweet treat.
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Tested in my Austin kitchen: The key is using thick-cut bread (like Brioche or Challah) that's a day or two old. On my first test with standard sandwich bread, it got too soggy. The thicker, stale bread soaks up the pumpkin custard perfectly without falling apart.
The Easiest Way to Make Your Morning Cozy
This recipe is the definition of a simple, high-reward breakfast. The pumpkin-egg batter, which is essentially a spiced custard, comes together in one bowl in about two minutes. Because we're using canned pumpkin puree (and not pie filling!), we get a rich, authentic pumpkin flavour that we can sweeten and spice exactly how we like it. Frying it in a hot, buttery skillet creates a slightly caramelized, golden-brown crust while the inside stays wonderfully moist and tender.
Why You'll Love This Recipe
- Tastes Like Autumn: Packed with real pumpkin puree and warm spices like cinnamon, nutmeg, and ginger.
- Incredibly Quick & Easy: A truly simple, no-fuss recipe that's ready in about 25 minutes from start to finish.
- Perfectly Custardy: The pumpkin-egg batter creates a rich, moist, and custardy interior, just like the best French toast.
- Makes Your House Smell Amazing: The combination of spices and vanilla cooking in butter is the best fall aroma.
Ingredients
Here's what you'll need for this cozy breakfast. For the full list with precise measurements, see the recipe card at the end of the post!
For the Pumpkin French Toast
- Bread: 4 slices of thick-cut Brioche or Challah bread, preferably a day or two old.
- Pumpkin: 1 cup of canned pumpkin puree (make sure it's 100% pure pumpkin, not pumpkin pie filling).
- Eggs: 2 large eggs, preferably at room temperature.
- Milk: 1 cup of whole milk (or a non-dairy alternative like unsweetened almond or oat milk), at room temperature.
- Spices: A classic fall blend of 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ¼ teaspoon ground ginger.
- Flavour & Sweetness: 1 teaspoon pure vanilla extract, 2 tablespoon brown sugar (optional), and ¼ teaspoon salt to balance the flavours.
- Fat: Unsalted butter or oil for cooking.
For Serving (Optional)
- Pure Maple Syrup
- Powdered Sugar
- Chopped Pecans or Walnuts (toasting them first is a game-changer!)
- Whipped Cream
How to Make Pumpkin French Toast
This comes together in just a few simple steps.
Step 1: Make the Pumpkin Custard (Batter)
In a large, shallow mixing bowl (a pie dish is perfect for this), add the pumpkin puree, eggs, and milk. Whisk until it's completely smooth before adding anything else.
Once smooth, add the vanilla extract, ground cinnamon, nutmeg, ginger, salt, and the optional brown sugar. Whisk again until all the spices are well combined. I like to let the batter sit for a few minutes for the flavours to meld while the pan heats up.
Step 2: Soak the Bread
Preheat a 12-inch non-stick skillet or a large griddle over medium heat. Add a tablespoon of butter or oil to coat the surface.
Take one slice of your thick bread and dip it into the pumpkin batter. Let it soak for just a few seconds on each side-you want it thoroughly coated, but not completely saturated and falling apart.
Step 3: Cook the French Toast
Carefully place the soaked bread slices onto the hot skillet. You should hear a gentle, satisfying sizzle. Cook for 3-4 minutes on the first side. The best cue for flipping is when the bottom is a deep golden brown and the edges look slightly crispy.
Flip the slices and cook for another 3-4 minutes on the other side, until it's also golden brown and the egg custard in the center feels set (it shouldn't be wet or raw). Repeat this process with the remaining slices, adding more butter to the pan between batches.
Step 4: Serve Warm
Stack two slices of the hot Pumpkin French Toast on a plate. Drizzle generously with pure maple syrup and dust with powdered sugar. I always top it with toasted chopped pecans for a fantastic crunch and a dollop of whipped cream for an extra festive touch.
Common Mistakes to Avoid
- Using Thin Bread: Standard sandwich bread is too thin and will absorb the custard too quickly, becoming a soggy, falling-apart mess in the pan. You must use a thick-cut, sturdy bread.
- Heat Too High: If your pan is scorching hot, the spices and sugar in the batter will burn before the egg custard in the center has a chance to cook through. A steady medium heat is perfect.
- Soaking Too Long: A quick dip (just 5-10 seconds per side) is all you need. If you let it soak like a sponge, the bread structure will collapse when you try to lift it.
Tips and Tricks for Success
- Use Stale Bread: This is the best trick for any French toast. Day-old (or even two-day-old) Brioche or Challah is drier and will soak up the pumpkin custard perfectly without becoming mushy.
- Use Pure Pumpkin Puree: Double-check your can! Make sure it says "100% Pure Pumpkin" and not "Pumpkin Pie Filling." According to the USDA, canned pumpkin is often a blend of winter squashes, but it's this thick puree (not the pre-sweetened filling) that provides the perfect flavour and consistency.
- Keep Slices Warm: If you're making a big batch for the family, you can keep the finished French toast slices warm on a baking sheet in a 200°F (95°C) oven while you cook the remaining slices.
- Room Temperature Ingredients: Using room temperature eggs and milk helps the custard combine more smoothly and cook more evenly.
Variations
This recipe is a fantastic base for your favourite fall flavours!
- Dairy-Free: This is an easy swap! Use a non-dairy milk like unsweetened almond or oat milk and cook the French toast in coconut oil or a plant-based butter.
- Pumpkin Spice: If you don't have the individual spices, you can use 2 teaspoons of a pre-made pumpkin pie spice blend.
- Baked French Toast Casserole: This batter is perfect for a make-ahead casserole. Cube the bread, place it in a greased 8x8 baking dish, pour the entire pumpkin custard over the top, and refrigerate overnight. Bake at 350°F (177°C) for 40-50 minutes, or until the center is set.
How to Serve
This Pumpkin French Toast is a full-on breakfast event.
- Serve hot, stacked high, with a generous drizzle of pure maple syrup.
- A dusting of powdered sugar makes it look beautiful.
- The crunch from toasted chopped pecans or walnuts is a must-have for me.
- I love serving it with a side of crispy, salty bacon or breakfast sausage to balance all the sweet, warm-spiced flavours.
Make Ahead and Storage
- Make Ahead: The pumpkin custard (batter) can be made and stored in an airtight container in the refrigerator for up to 2 days. Just give it a good whisk before you start dipping.
- Storage: Store leftover cooked French toast slices in an airtight container in the refrigerator for up to 3 days.
- Freezing: This French toast freezes exceptionally well! Let the cooked slices cool completely, then place them in a freezer-safe bag or container, separating each slice with a small sheet of parchment paper. They will keep for up to 3 months.
- Reheating: The best way to reheat is in a toaster or toaster oven! This brings back the crispy edges. You can also use an air fryer (3-5 minutes) or the microwave (which will make them softer).
Recipe Notes / What I Learned
When I first developed this recipe, I was worried that a full cup of pumpkin puree would make the batter too thick and heavy. I was wrong. It's what makes this recipe perfect. It creates a thick batter that clings to the bread and bakes into a rich, moist, almost-pudding-like center that is absolutely divine. Don't be tempted to use less pumpkin!
Nutrition Snapshot
Estimated Nutrition Per Serving (2 slices, without toppings): ~420 calories · 16g protein · 62g carbs · 12g fat (This is an approximation and can vary based on the type of bread, milk, and any optional sugar used.)
Pumpkin French Toast Breakfast
Equipment
- Large mixing bowl
- Whisk
- Large skillet or griddle
Ingredients
Group: Ingredients
- 4 slices 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
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ 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
- In a large mixing bowl, combine the pumpkin puree, eggs, and milk. Whisk until smooth. Add vanilla extract, ground cinnamon, ground nutmeg, ground ginger, salt, and brown sugar (if using). Whisk again until well combined. Let the batter sit for a few minutes to meld the flavors.
- Preheat a large skillet or griddle over medium heat. Add a tablespoon of butter or oil to coat the surface.
- Dip each slice of bread into the pumpkin batter, ensuring they are thoroughly coated. Let them soak for a few seconds on each side.
- Place the soaked 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 on the other side. Repeat with remaining slices, adding more butter or oil as needed.
- Stack two slices of French toast on a plate. Drizzle with maple syrup and sprinkle with powdered sugar if desired. Top with chopped pecans or walnuts for added crunch.
Notes
Nutrition
FAQs
Can I make this gluten-free?
A: Yes, absolutely! Just use your favorite thick-cut gluten-free bread. A gluten-free brioche or challah loaf would be ideal. The rest of the ingredients are naturally gluten-free.
My French toast is raw in the middle. What went wrong?
This is almost always one of two things: your heat was too high (so the outside burned before the inside cooked), or your bread slices were too thick (over 1.5 inches). Stick to medium heat and bread that is ¾ to 1-inch thick.
Can I use fresh pumpkin puree instead of canned?
Yes, you can use homemade roasted pumpkin puree. Just make sure it is very thick and smooth, not watery. (I find canned 100% pure pumpkin is actually more consistent for this recipe).
