Go Back

Pumpkin French Toast

This cozy Pumpkin French Toast is made with thick slices of bread soaked in a creamy pumpkin-spiced custard and cooked until golden brown. Made with pumpkin puree, maple syrup, cinnamon, and warm fall spices, it's an easy breakfast that's perfect for weekends, holidays, and cozy autumn mornings. You can also turn it into a make-ahead pumpkin French toast casserole for feeding a crowd.

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • For the French Toast
  • 8 thick slices brioche challah, or French bread
  • 4 large eggs
  • 1 cup pumpkin puree
  • 1 cup whole milk
  • ¼ cup maple syrup
  • 1 teaspoon vanilla extract
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 2 tablespoons unsalted butter for cooking
  • Optional Toppings
  • Maple syrup
  • Whipped cream
  • Powdered sugar
  • Chopped pecans
  • Pumpkin seeds
  • Ground cinnamon
  • Caramel sauce
  • Fresh berries

Method
 

  1. In a large shallow bowl, whisk together eggs, pumpkin puree, milk, maple syrup, vanilla, cinnamon, nutmeg, ginger, cloves, and salt.
  2. Whisk until the pumpkin mixture is completely smooth.
  3. Heat a large skillet or griddle over medium heat.
  4. Add a small amount of butter to the pan.
  5. Dip one slice of bread into the pumpkin custard for approximately 10–15 seconds per side.
  6. Allow excess custard to drip off before placing the bread in the skillet.
  7. Cook for 3–4 minutes per side, or until golden brown and cooked through.
  8. Repeat with the remaining bread, adding more butter to the skillet as needed.
  9. Keep cooked slices warm in a low oven while preparing the remaining French toast.
  10. Serve immediately with maple syrup and your favorite toppings.

Notes

  • Thick slices of brioche, challah, or French bread work best.
  • Slightly stale bread absorbs the custard without becoming overly soggy.
  • Don't soak thin bread for too long.
  • Cook over medium heat because the pumpkin and maple syrup can brown quickly.
  • Keep finished slices warm in a low oven without stacking them.
  • Use plain pumpkin puree, not pumpkin pie filling.
  • Dairy-free milk such as oat, almond, or soy milk can be substituted.
  • Adjust the spices to taste.
  • Add extra cinnamon for a stronger fall flavor.
  • Leftovers can be refrigerated for up to 3 days.
  • Freeze cooked French toast for up to 2 months.