Pumpkin Pie French Toast is a delightful twist on two breakfast favorites, combining the sweet spices of pumpkin pie with the comforting, golden crispness of French toast. Picture slices of bread soaked in a cinnamon and nutmeg-spiced pumpkin batter, then cooked until perfectly browned and slightly caramelized. It’s like autumn in every bite, with a soft inside and a little crunch on the edges.
I love making this on chilly weekends when I want something special but easy to whip up. The pumpkin puree mixed right into the egg mixture adds moisture and cozy flavor that feels like a warm hug. I usually sprinkle a bit of powdered sugar or drizzle maple syrup on top to finish it off—it’s simple but feels extra festive.
This recipe is one of those comforting breakfasts that always makes mornings feel a little brighter. I sometimes serve it with fresh fruit or a dollop of whipped cream just to make it feel like a treat. It’s a fun way to enjoy pumpkin beyond just pie season, and once you try it, it’s hard to go back to plain French toast!
Key Ingredients & Substitutions
Thick-cut bread: Brioche or challah are perfect because they soak up the custard but stay sturdy. If you want a lighter option, try Texas toast or even sourdough for a bit of tang.
Pumpkin puree: Use plain canned pumpkin, not pumpkin pie filling, for control over spices and sweetness. You can swap with sweet potato puree for a similar texture and flavor twist.
Spices: Cinnamon, nutmeg, ginger, and cloves bring the pumpkin pie flavor. If you can’t find ground cloves, allspice makes a good substitute for warmth.
Milk: I usually use whole milk for creaminess, but any milk works—including plant-based milks like almond or oat.
Sweeteners: Brown sugar adds a bit of molasses flavor. Maple syrup on top enhances the fall vibes. Honey or agave syrup are good alternatives if you prefer.
Nuts & Toppings: Toasted pecans or walnuts add crunch and nuttiness. Whipped cream is optional but makes it extra cozy. You can swap nuts for sliced almonds or skip them if you have allergies.
How Do You Get French Toast Soft Inside and Crispy Outside?
Timing and heat are key. Here’s how I do it:
- Use medium heat so the inside cooks fully without burning the outside.
- Let bread soak for about 20-30 seconds per side. Too short won’t absorb enough flavor; too long and it gets mushy.
- Grease your pan well with butter or oil to help even browning and prevent sticking.
- Cook 3-4 minutes per side — watch for a golden brown color before flipping.
- Transfer cooked pieces to a warm plate or oven set to low while finishing the batch. This keeps them from getting soggy.
Following these tips helps balance that creamy center texture with a lightly crisp, nicely browned outside—just like in the photo!
Equipment You’ll Need
- Large shallow mixing bowl – perfect for whisking together the pumpkin custard and soaking your bread evenly.
- Whisk – makes blending the eggs, pumpkin, and spices smooth and simple.
- Nonstick skillet or griddle – helps cook the French toast evenly without sticking.
- Spatula – great for flipping the toast gently without breaking it.
- Measuring cups and spoons – to get your pumpkin pie spices just right.
Flavor Variations & Add-Ins
- Add a splash of bourbon or rum to the custard for a warm, adult twist that pairs nicely with maple syrup.
- Mix in a handful of mini chocolate chips before dipping the bread for a sweet surprise in every bite.
- Top with a spoonful of cream cheese frosting or mascarpone for a richer, cheesecake-like flavor.
- Sprinkle chopped candied ginger or crystallized ginger on top to add a spicy, citrusy zing that brightens the fall spices.
Pumpkin Pie French Toast
Ingredients You’ll Need:
- 4 large slices of thick-cut bread (brioche or challah work great)
- 3/4 cup milk
- 2 large eggs
- 1/3 cup pumpkin puree
- 1 tbsp brown sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- Pinch of salt
- Butter or oil, for cooking
- Maple syrup, for serving
- Whipped cream, for topping
- Toasted pecans or walnuts, for garnish
- Powdered sugar, for dusting (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 10 minutes to cook, making it perfect for a cozy breakfast or brunch. Total time is around 20 minutes.
Step-by-Step Instructions:
1. Make the Pumpkin Custard:
In a large shallow mixing bowl, whisk together the eggs, milk, pumpkin puree, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt until smooth and well combined.
2. Prepare to Cook:
Heat a griddle or large skillet over medium heat. Lightly grease it with butter or oil to prevent sticking and help achieve a golden crust.
3. Soak the Bread:
Dip each slice of bread into the pumpkin custard mixture. Let it soak for about 20-30 seconds per side to absorb enough flavor without getting soggy.
4. Cook the French Toast:
Place the soaked bread slices on the heated skillet. Cook for 3-4 minutes on each side until golden brown and cooked through.
5. Serve and Enjoy:
Transfer the cooked French toast to plates. Drizzle with warm maple syrup, add a generous dollop of whipped cream, and sprinkle with toasted pecans or walnuts. Optionally, dust with powdered sugar and a pinch of cinnamon for extra festive flair. Serve immediately and savor your pumpkin-spiced treat!
Can I Use Frozen Pumpkin Puree?
Yes! Just make sure to fully thaw it in the fridge or microwave before using. Stir well to remove any excess liquid for the best texture.
What If I Don’t Have Brioche or Challah Bread?
No worries! You can use thick-cut Texas toast, sourdough, or any sturdy bread. Just avoid very thin or soft bread to prevent sogginess.
How Should I Store Leftovers?
Keep leftover French toast in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or toaster oven to keep it crisp.
Can I Make the Batter Ahead of Time?
Absolutely! Mix the pumpkin custard the night before and store it covered in the fridge. Give it a quick whisk before dipping the bread.
