This Pumpkin French Toast brings all the cozy vibes of fall mornings right to your table. With warm spices, a fluffy texture, and just a hint of pumpkin, each bite captures that perfect autumnal flavor.
As cinnamon, nutmeg, and vanilla fill the air, the nostalgic aroma blends with creamy pumpkin custard for a toast that’s indulgent, golden-brown, and utterly seasonal.
Adding pumpkin isn’t just for taste—it sneaks in a bit of fiber and vitamin A, making each slice a little healthier and more filling.
Plus, this recipe is super simple to make and endlessly customizable. Want an extra-soft bite? Use challah or brioche for that café-style decadence.
Top it off with maple syrup, a dusting of powdered sugar, and a dollop of whipped cream if you’re feeling festive. This is a breakfast worth savoring all season long.
Why I Love This Recipe (And You Will Too):
- It’s rich yet nutritious: The pumpkin not only adds a wonderful depth of flavor but also gives each bite a hidden boost of fiber and vitamin A.
- Perfectly customizable: Over time, I’ve tried this with brioche, challah, and even sourdough for a different texture each time, and it’s delicious every way.
- Seasonal and nostalgic: There’s something about the combination of cinnamon, nutmeg, and pumpkin that feels like wrapping yourself in a cozy fall sweater.
- Quick enough for busy mornings: It’s as easy as regular French toast, but it feels so much more special—especially on a chilly morning.
Pumpkin French Toast Recipe
Equipment
- Mixing Bowl
- Whisk
- Skillet
- Spatula
- Measuring Cups
- Plate
- Butter Knife
Ingredients
- 4 tablespoons butter
- 4 large eggs
- 1 cup milk
- 1 teaspoon vanilla
- ½ teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 2 tablespoons brown sugar
- ⅔ cup pumpkin puree – not pumpkin pie filling
- syrup powdered sugar – or cinnamon-sugar, for serving
- 8 slices thick white bread – Texas toast or sliced brioche bread are my favorites
Instructions
- Preheat a skillet or griddle over medium heat.
- In a medium bowl, whisk together eggs, milk, vanilla, cinnamon, pumpkin pie spice, brown sugar, and pumpkin puree until smooth.
- Melt 1 tablespoon of butter on the preheated skillet, spreading it to cover the surface.
- While the butter melts, dip a slice of bread into the pumpkin mixture, coating both sides well.
- Place the coated bread on the skillet. Repeat with 1-2 more slices, depending on the size of your pan.
- Cook each slice for 2-3 minutes until golden brown, then flip and cook for another 2-3 minutes on the other side.
- Transfer cooked slices to a plate and cover to keep warm.
- Repeat the process with remaining bread and pumpkin mixture, adding 1 tablespoon of butter between batches.
- Serve warm with syrup, cinnamon-sugar, or powdered sugar as desired.
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