Pumpkin French Toast Breakfast

I made this Pumpkin French Toast Breakfast on a crisp fall morning when I wanted something cozy and a little special to start the day without spending forever in the kitchen. I had some pumpkin puree, warm spices, and thick slices of bread on hand so I whisked them together into a rich custard and dipped the bread right in before cooking it up golden in the skillet.

The aroma of pumpkin, cinnamon, and nutmeg filled the air, and that first bite of warm custardy toast with a hint of autumn sweetness was unforgettable. Now this pumpkin‑spiced version of classic French toast has become one of my favorite weekend breakfast treats that feels indulgent yet comforting.

Ingredients :

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Thick bread slices – Stands up well to soaking without falling apart.
• Eggs – Create the rich custard base that coats the bread.
• Pumpkin puree – Adds moistness and warm fall flavor.
• Milk – Keeps the custard smooth and tender.
• Maple syrup – Natural sweetness that pairs perfectly with pumpkin.
• Vanilla extract – Rounds out the sweet aroma and flavor.
• Ground cinnamon – Brings warm spice to every bite.
• Ground nutmeg – Adds depth and seasonal warmth to the custard.
• Salt – Enhances all the flavors in the batter.
• Butter – For cooking the French toast to golden perfection.

Tools You’ll Need

• Skillet or griddle – For cooking the French toast evenly.
• Mixing bowl – To whisk together the custard mixture.
• Whisk – Helps blend the eggs, pumpkin, and spices smoothly.
• Measuring cups and spoons – To keep ingredient ratios just right.
• Spatula – For flipping the slices gently in the pan.
• Plate – To serve the warm French toast.
• Oven mitts – For handling the hot skillet safely.

Instructions

Step 1: Prepare the Custard

I start by whisking together the eggs, pumpkin puree, milk, maple syrup, vanilla, cinnamon, nutmeg, and a pinch of salt in a large bowl until everything is smooth and well combined.

Step 2: Heat the Skillet

I warm a skillet or griddle over medium heat and add a little butter so it melts and coats the surface.

Step 3: Soak the Bread

I dip each slice of bread into the pumpkin custard, allowing it to soak for a few seconds on each side so it absorbs plenty of flavor without getting too soggy.

Step 4: Cook the French Toast

I place the soaked bread onto the hot skillet and cook for about 3–4 minutes on each side until the outside is golden brown and slightly crisp.

Step 5: Serve

Once all the slices are cooked I serve them warm, drizzling extra maple syrup on top and adding berries or whipped cream if I’m feeling festive.

Tips

If your bread is very thick or stale, giving it a slightly longer soak helps it get fully infused with the custard. I also like to use brioche or challah for extra richness because they’re wonderfully soft and buttery. For a lighter version, you can use a mix of milk and almond milk.

Ways to Serve

This Pumpkin French Toast Breakfast is lovely with a dusting of powdered sugar, a side of fresh fruit, or a dollop of Greek yogurt. It also pairs beautifully with a warm mug of coffee or spiced chai for those cozy mornings when you want something indulgent and satisfying.

Frequently Asked Questions

Can I make Pumpkin French Toast Breakfast ahead of time?

You can mix the custard ahead and store it in the fridge, then dip and cook fresh in the morning.

Can I use canned pumpkin pie filling instead of plain pumpkin puree?

It’s best to stick with plain pumpkin puree because canned pie filling is already sweetened and spiced.

What bread works best for Pumpkin French Toast Breakfast?

I love brioche, challah, or thick‑cut Texas toast for extra richness and texture.

Can I make this gluten‑free?

Yes! Simply use gluten‑free bread and check your spices are gluten‑free.

See You in the Kitchen

I hope you give this Pumpkin French Toast Breakfast a try! It’s warm, flavorful, and just the thing for cozy mornings or weekend brunch. Let me know how you serve it and don’t forget to save the recipe for your next fall‑inspired breakfast!

Happy Cooking!

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