Fall Pumpkin French Toast Breakfast is a cozy and delicious way to start a crisp autumn morning. This dish features thick slices of bread soaked in a pumpkin-spiced egg mixture that’s full of warmth and comforting flavors like cinnamon and nutmeg. When cooked, the toast becomes golden and slightly crispy on the outside while staying soft and tender inside.
I love making this recipe because it feels like wrapping yourself in a warm blanket with every bite. Adding a little maple syrup and a sprinkle of powdered sugar on top makes it extra special. I sometimes throw in a few chopped nuts or a dollop of whipped cream just to make it more festive—and everyone, even the kids, can’t get enough of it!
Serving this with a side of fresh fruit or a hot cup of coffee makes the perfect fall breakfast. It’s a wonderful way to bring a bit of seasonal joy to the table without spending too much time in the kitchen. Honestly, it’s one of my favorite easy weekend treats to share with family on chilly mornings.
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree adds moisture and that classic fall flavor. Make sure to use pure pumpkin, not pumpkin pie filling, which has added sugar and spices. You can swap it for sweet potato puree if you prefer a milder taste.
Bread: Thick slices like brioche or challah are best for soaking up the custard without falling apart. If you don’t have those, Texas toast or any dense white bread works fine too. Stale bread actually absorbs the mixture even better.
Spices: Cinnamon, nutmeg, ginger, and cloves give the French toast its warm fall vibe. Adjust the amounts to your liking. If you don’t have cloves, it’s okay to skip them—they’re optional but add depth.
Milk: Whole milk makes the custard rich, but you can use any milk you like, including almond, oat, or soy milk for dairy-free options.
How Can I Make Sure My Pumpkin French Toast Isn’t Soggy?
Soaking the bread just right is key. Here’s how to get perfect texture every time:
- Dip each slice into the pumpkin mixture for about 20-30 seconds per side. Too quick won’t soak enough, too long will make the bread mushy.
- Use thick, sturdy bread to hold up to the liquid.
- Cook on medium heat so the outside crisps up while the inside cooks through.
- Don’t overcrowd the skillet; let each slice have room to cook evenly.
- If you want extra crispy edges, finish them in a lightly buttered pan over medium-high heat for a minute or two after cooking.
Equipment You’ll Need
- Large mixing bowl – I like a wide bowl so I can easily whisk all the ingredients together.
- Whisk – keeps everything smooth and well combined.
- Skillet or griddle – a flat cooking surface makes flipping easy and gets that golden crust.
- Spatula – helps carefully flip those slices without tearing.
- Measuring cups and spoons – for accurate ingredient amounts.
Flavor Variations & Add-Ins
- Swap pumpkin for mashed sweet potato or apple sauce for a different twist.
- Add chopped pecans, walnuts, or cranberries on top for extra texture and flavor.
- Mix in a pinch of ground ginger, allspice, or a splash of bourbon vanilla extract to customize the spices.
- Serve with a dollop of cream cheese or Greek yogurt for extra richness.
Fall Pumpkin French Toast Breakfast
Ingredients You’ll Need:
For the Pumpkin Custard:
- 4 large eggs
- 1 cup whole milk (or any milk of choice)
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 2 tablespoons maple syrup (plus extra for serving)
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- 1/4 teaspoon salt
For the French Toast:
- 8 slices thick bread (brioche or challah work great)
- Butter, for cooking and serving
- Powdered sugar, for dusting
- Whipped cream, for serving (optional)
How Much Time Will You Need?
Prepare and cook this tasty dish in about 20 minutes. It takes just 10-15 minutes to whip up the pumpkin custard and cook the French toast, making it a quick and cozy breakfast treat for chilly mornings.
Step-by-Step Instructions:
1. Make the Pumpkin Custard Mixture:
In a large shallow bowl, whisk together eggs, milk, pumpkin puree, maple syrup, vanilla extract, cinnamon, nutmeg, ginger, cloves (if using), and salt until everything is well combined and smooth.
2. Prepare Your Cooking Surface:
Heat a large skillet or griddle over medium heat. Add a small piece of butter and let it melt, spreading it evenly to coat the pan.
3. Soak the Bread Slices:
Dip each thick bread slice into the pumpkin custard mixture. Let it soak for about 20 to 30 seconds per side so the bread absorbs the mixture but doesn’t become too soggy.
4. Cook the French Toast:
Place each soaked bread slice onto the heated skillet. Cook for 3 to 4 minutes on each side until you see a lovely golden brown color and the French toast is cooked through. Use a spatula to carefully flip the slices.
5. Serve and Enjoy!
Stack the warm pumpkin French toast on plates and top each with a pat of butter. Dust lightly with powdered sugar and drizzle with maple syrup. Add whipped cream on the side if you like for an extra special touch.
Can I Use Frozen Bread for This Recipe?
Yes! Frozen bread works great as it’s slightly drier, helping it soak up the pumpkin custard without falling apart. Just thaw it completely before dipping.
Can I Prepare the Pumpkin Custard Mixture in Advance?
Absolutely. You can mix the custard the night before and refrigerate it. Give it a quick whisk before dipping your bread to recombine any settled ingredients.
What’s the Best Bread for Pumpkin French Toast?
Thick, sturdy bread like brioche, challah, or Texas toast is ideal because it holds the custard well without getting soggy. Avoid very thin or soft bread for best results.
How Should I Store Leftovers?
Store any leftover French toast in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or oven to keep it crisp and warm.
