Fall Pumpkin French Toast Breakfast is a delicious way to welcome the cozy vibes of autumn into your kitchen. This dish features soft, custardy slices of bread soaked in a pumpkin-spiced batter, lightly fried until golden brown, and dusted with cinnamon and powdered sugar. The warm flavors of pumpkin, cinnamon, and nutmeg come together to make a comforting breakfast that tastes like fall in every bite.
I love making this recipe on a slow weekend morning when the air feels crisp and cool. There’s something special about the smell of pumpkin and spices filling the house, making it feel extra cozy. A little tip I like to share: using thick slices of bread helps the toast hold all that lovely pumpkin goodness without getting soggy. It just feels like a hug on a plate!
My favorite way to serve this is with a drizzle of maple syrup and a side of fresh fruit or crispy bacon for a bit of saltiness. It’s the kind of breakfast that brings people together around the table, perfect for sharing stories and slow mornings. If you’re looking to start your day with a bit of fall magic, this pumpkin french toast is just the right choice.
Key Ingredients & Substitutions
Thick-cut bread: I recommend brioche or challah because their soft, slightly sweet texture soaks up the custard but holds together well. If you can’t find these, Texas toast or even sturdy sandwich bread works fine.
Pumpkin puree: Canned pumpkin is easy and consistent, but fresh pumpkin puree adds extra freshness. If you don’t have pumpkin, sweet potato puree is a nice substitute with a similar sweetness and texture.
Spices: Cinnamon, nutmeg, ginger, and cloves bring that classic fall flavor. If you don’t have all, a pre-mixed pumpkin pie spice works perfectly and saves time.
Milk: Whole milk creates a rich custard, but you can swap in any milk you prefer — almond, oat, or soy all work well, just choose unsweetened versions to keep the flavor balanced.
How Do You Get the French Toast Perfectly Soaked But Not Soggy?
Soaking the bread just right is key. Too little soaking means dry toast, and too much can make it fall apart.
- Choose thick slices: About 3/4 to 1-inch thick helps absorb the custard without breaking.
- Dip 20-30 seconds per side: Let the bread soak but don’t let it sit too long or it will get soggy and hard to flip.
- Cook on medium heat: This lets the inside cook fully while giving a golden crust on the outside.
- Use butter in the pan: It adds flavor and helps get a nice, crisp exterior.
With a bit of practice, you’ll have golden, custardy pumpkin french toast every time!
Equipment You’ll Need
- Large mixing bowl – I like using a big bowl so I can whisk everything together easily and dip the bread without spilling.
- Whisk or fork – makes blending the custard smooth and quick.
- Skillet or griddle – a flat surface helps cook the French toast evenly and gives it that nice golden exterior.
- Spatula – for flipping the slices gently without breaking them.
- Measuring spoons and cups – keeps ingredients accurate and simple.
Flavor Variations & Add-Ins
- Cheeses: Try adding a layer of cream cheese or ricotta between slices before cooking for extra creaminess.
- Spices: Swap pumpkin pie spice for pumpkin spice blend or add a pinch of cardamom for a different flavor.
- Fruits: Top with sliced apples, pears, or caramelized bananas for added sweetness and texture.
- Extras: Mix in chocolate chips or chopped pecans into the custard for a richer, more indulgent twist.
Fall Pumpkin French Toast Breakfast
Ingredients You’ll Need:
- 8 slices thick-cut bread (brioche or challah recommended)
- 3 large eggs
- 1/2 cup whole milk
- 1/2 cup pumpkin puree (canned or fresh)
- 1 tablespoon maple syrup (plus more for serving)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- Pinch of salt
- Butter (for cooking and serving)
- Powdered sugar, for dusting (optional)
- Sliced almonds or chopped nuts, for garnish
- Fresh berries for serving (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the custard mixture and bread, plus roughly 15-20 minutes cooking time to make all slices crispy and golden. In total, expect around 25-30 minutes for a cozy fall breakfast ready to enjoy!
Step-by-Step Instructions:
1. Mix the Pumpkin Custard:
In a large bowl, whisk together the eggs, whole milk, pumpkin puree, maple syrup, vanilla extract, cinnamon, nutmeg, ginger, cloves, and a pinch of salt until everything is smooth and well combined.
2. Prepare Your Cooking Surface:
Heat a large skillet or griddle over medium heat. Add a pat of butter and let it melt so it coats the pan nicely for cooking.
3. Soak the Bread:
Dip each slice of bread into the pumpkin custard mixture, soaking both sides for about 20-30 seconds. This allows the bread to absorb the flavors without becoming too soggy.
4. Cook the French Toast:
Place the soaked bread slices on the preheated skillet. Cook each side for 3-4 minutes, or until golden brown and slightly crisp. Add more butter to the skillet as necessary when you cook subsequent batches.
5. Serve and Enjoy!
Stack the cooked pumpkin French toast on plates. Top with a pat of butter, drizzle generously with maple syrup, and sprinkle with sliced almonds or your favorite nuts. Add fresh berries and a light dusting of powdered sugar if you like. Serve warm and enjoy a delicious fall-inspired breakfast!
Can I Use Frozen Pumpkin Puree?
Yes! Just make sure to thaw it completely in the fridge overnight or quickly in the microwave before mixing it into the batter. Give it a good stir to smooth it out before use.
What Bread Works Best for Pumpkin French Toast?
Thick-cut brioche or challah is ideal because it soaks up the custard well without falling apart. If you don’t have those, dense sandwich bread or Texas toast can work too.
Can I Make This Recipe Ahead of Time?
Absolutely! Prepare the custard and soak the bread slices, then refrigerate covered for up to 2 hours before cooking. Cook just before serving for best texture and flavor.
How Should I Store Leftovers?
Keep any leftover cooked French toast in an airtight container in the fridge for up to 2 days. Reheat gently in a toaster oven or skillet to retain crispness.
