Indulge in the decadence that is pumpkin French toast! Thick slices of bread are soaked in a custard mixture of pumpkin puree and warm spices like cinnamon, nutmeg, and cloves. Drizzle a hint of sweetness on top with pure maple syrup and you’ve got yourself a knockout breakfast or brunch!
After sweltering heat and humidity in the summer, there is nothing cozier than making pumpkin French toast to really celebrate the beginnings of the Fall season. This breakfast or brunch dish captures the very essence of Fall with the pumpkin and classic warming spices of the season. It’s a great reminder to have a slow morning while indulging in the very best French toast!
Why You’ll Love These
- Fall flavors. If you’re anything like me, the combination of spices used in this pumpkin French toast are the very essence and epitome of Fall! There is no better way to celebrate the season than with this tasty breakfast!
- Great twist on the classic. Classic French toast is great and all but pumpkin French toast sends it over the top with the pretty orange hue of the thick bread slices.
- Easy and great for any occasion. You definitely don’t have to wait for the cooler months to make this. This easy recipe is perfect for year-round consumption and it’s definitely one that will send everyone back for seconds!
Ingredients for Pumpkin French Toast
- Whole milk – you can use a dairy-free alternative here as well.
- Pumpkin puree – definitely make sure you’re grabbing plain pumpkin puree and not pumpkin pie filling!
- Vanilla extract
- Pumpkin pie spice – make your own!
- Challah bread – the best bread to use for making French toast as it’s dense and holds together really well.
- Use sturdy, thick slices of bread. Thick slices of bread are studier and hold together better than thin slices of bread. The pumpkin egg mixture is on the thicker side due to the pumpkin puree added so you just want to make sure the bread is thicker so it can soak up all that goodness while also staying together.
- Make sure you use pumpkin puree. Pumpkin puree and pumpkin pie filling are usually next to each other on the shelf so just make sure you grab the plain pumpkin puree!
- Dip the bread lightly. Now even though the thick bread slices can soak up all that pumpkin egg goodness, you don’t want it to be completely drenched otherwise you’ll have a soggy French toast!
- Keeping the French toast warm. While you’re cooking up other slices of French toast, to keep the cooked slices warm, place them on a plate and put them in the microwave. Or, you can put them on a baking sheet and turn the oven to 200 degrees Fahrenheit and as you finish cooking each slice, add them to the baking sheet.
Pumpkin French Toast Variations and Substitutions
- Use another type of bread. If you can’t find challah bread, you can use another type of bread and just slice it thicker yourself. I love using challah though because it’s dense and I love the eggy flavor.
- Add nuts. If you like nuts in your sweet treats, sprinkle some chopped nuts on top with the maple syrup.
- Make it fancy with whipped cream. For an indulgent treat, serve with a generous dollop of whipped cream on top!
Storage and Reheating Instructions
Allow pumpkin French toast to cool then put them into an airtight container and store in the refrigerator for up to 3 days. To reheat, use a toaster oven or oven to warm through. You can also put it back on the stovetop for a little bit.
More Fall Breakfast Ideas!
If you’re not feeling pumpkin French toast this morning, there are several more Fall-inspired breakfast/brunch recipes on my site.
- Apple Cinnamon Dutch Baby
- Apple Pie Cinnamon Rolls
- Apple Cinnamon Muffins
- Pumpkin Cinnamon Rolls
- Pumpkin Roll
Pumpkin French Toast
- 2 eggs
- ⅓ cup whole milk
- ¼ cup pumpkin puree
- Splash of vanilla extract
- ½ teaspoon pumpkin pie spice
- 6 slices challah bread, sliced into 1 inch thick slices
- In a large shallow dish, whisk together eggs, milk, pumpkin puree, vanilla extract and pumpkin pie spice.
- Dip both sides of challah bread into egg mixture then set aside. Repeat until all has been coated in the mixture.
- Heat a large skillet or griddle over medium high heat. Melt a knob of butter and place bread into skillet, about 2-3 at a time to reduce overcrowding.
- Cook until both sides are browned, about 5 minutes total for both sides. Repeat until all French toast has been cooked through.
- Serve with fresh fruit on top with sprinkled powdered sugar (optional) and maple syrup.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.