If you’ve been searching for the best pumpkin French toast, this is the one you’re going to make on repeat every fall morning.
It’s thick, custardy, warmly spiced, and soaked in a rich pumpkin egg mixture that turns golden and caramelized in the pan.
This isn’t your average French toast. The combination of real pumpkin puree, cinnamon, nutmeg, and vanilla turns a simple breakfast into something that tastes like a cozy autumn morning in every single bite.
It comes together in under 30 minutes with ingredients you likely already have on hand, and it works beautifully for both lazy weekend brunches and quick weekday breakfasts.
If you love a good French toast bake, you might also enjoy this Praline Pecan French Toast Casserole that’s perfect for feeding a crowd.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Total Time | 25 minutes |
| Servings | 4 servings |
| Difficulty Level | Easy |
Why You’ll Love This Pumpkin French Toast
This recipe is genuinely one of those breakfasts that makes you excited to get out of bed in the morning.
The pumpkin custard soaks deep into thick-cut bread, giving you that soft, pillowy interior with crispy, caramelized edges that make every slice irresistible.
It uses simple pantry staples you can find at any grocery store, so there’s no hunting down specialty ingredients.
The whole recipe is done in 25 minutes, which means you can pull off a showstopping fall breakfast even on a busy morning.
- Rich pumpkin flavor in every bite thanks to real pumpkin puree and warm fall spices
- Perfectly golden and caramelized on the outside, soft and custardy on the inside
- Ready in under 30 minutes from start to finish
- Kid-friendly and crowd-pleasing — a guaranteed hit at brunch gatherings
- Easily customizable with your favorite toppings like maple syrup, whipped cream, or pecans
- Works great with several types of bread, from brioche to sourdough
You might also love these Strawberry Crepes with Whipped Cream for another stunning brunch centerpiece.
Ingredients
This pumpkin French toast uses a short, straightforward list of ingredients, most of which you probably already have in your kitchen.
The star of the show is canned pumpkin puree, make sure you’re reaching for plain pumpkin puree and not pumpkin pie filling, which is pre-sweetened and spiced.
- 8 thick slices of brioche bread or Texas toast bread (about 1-inch thick)
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 3 large eggs
- 1/2 cup whole milk
- 2 tablespoons heavy cream
- 2 tablespoons brown sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- Pinch of salt
- 2 tablespoons unsalted butter (for the pan)
For serving (optional but highly recommended):
- Pure maple syrup
- Powdered sugar
- Whipped cream
- Chopped pecans or walnuts
- Pinch of extra cinnamon
Read Also: Cinnamon French Toast Bake Recipe
Kitchen Equipment Needed
You don’t need anything fancy to make this recipe. A basic skillet and a shallow bowl are really all you need to get those gorgeous golden slices on the table.
- Large shallow bowl or baking dish (for the custard mixture)
- Whisk
- Large non-stick skillet or griddle pan
- Spatula (flat and wide for easy flipping)
- Measuring cups and spoons
- Plate or baking sheet (for resting cooked slices)
Recommended Products for This Recipe
These are a few products I personally love using when I make this pumpkin French toast — they genuinely make a difference in how the final dish turns out.
1. Canned Organic Pumpkin Puree
Using a high-quality, organic pumpkin puree makes a noticeable difference in flavor, the color is deeper, the taste is richer, and you get that true pumpkin note instead of something watery or bland.
It’s the kind of upgrade that costs almost nothing but transforms the whole dish.
2. Lodge Cast Iron Griddle
A cast iron griddle distributes heat so evenly that every slice cooks to the same beautiful golden color, without any hot spots burning the edges.
Once seasoned, it’s essentially non-stick, and it gives French toast that extra-crispy, caramelized edge that a regular pan just can’t replicate.
3. Pure Maple Syrup
There’s a world of difference between real maple syrup and the corn-syrup-based pancake syrups.
For pumpkin French toast, a good Grade A dark amber maple syrup adds a caramel-like depth that complements the pumpkin spices beautifully. \
It’s worth having a bottle of the real thing in your pantry.
4. Pumpkin Pie Spice Blend
If you’d rather not measure out individual spices every time, a good pre-mixed pumpkin pie spice blend saves time and delivers consistent flavor.
Look for one that uses real ground spices without any fillers or additives. It’s a fantastic pantry shortcut for all your fall baking and cooking.
Another fall breakfast favorite you’ll want to bookmark: this Apple Cinnamon French Toast Casserole is just as cozy and even easier to make ahead.
Step-by-Step Instructions: How to Make Pumpkin French Toast
1. Prepare Your Bread
- If your bread is fresh, lay the slices out on a wire rack or cutting board for about 5 to 10 minutes before starting. Slightly stale or day-old bread is actually ideal for French toast because it absorbs the custard better without becoming soggy or falling apart.
- Cut your brioche or Texas toast into slices approximately 1 inch thick, if they aren’t already pre-sliced at that thickness. Thicker slices soak up more of the pumpkin custard and give you that soft, creamy interior that makes this recipe so special.
- Set the bread slices aside in a single layer on a plate or cutting board while you prepare the custard mixture.
2. Make the Pumpkin Custard Mixture
- Crack 3 large eggs into a large shallow bowl or a 9×13-inch baking dish. A shallow dish with enough room to lay a slice of bread flat works best here.
- Add 1/2 cup of canned pumpkin puree, 1/2 cup of whole milk, and 2 tablespoons of heavy cream to the eggs.
- Add 2 tablespoons of brown sugar, 1 teaspoon of pure vanilla extract, 1 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, 1/8 teaspoon of ground ginger, 1/8 teaspoon of ground cloves, and a pinch of salt.
- Whisk everything together vigorously until the mixture is completely smooth and uniform in color. You want no streaks of egg yolk or pockets of unmixed pumpkin. The custard should look creamy and a warm orange color. This will take about 60 to 90 seconds of steady whisking.
3. Heat the Pan
- Place your large non-stick skillet or griddle pan over medium heat. Allow it to preheat for at least 2 to 3 minutes before adding any butter. A properly preheated pan is the key to getting an even golden crust instead of a pale, steamed surface.
- Once the pan is hot, add 1 tablespoon of unsalted butter and let it melt completely, tilting the pan to coat the surface evenly. The butter should begin to foam but should not turn dark brown. If it browns immediately, your heat is too high — lower it slightly.
- You’ll use the remaining tablespoon of butter for the second batch of French toast.
4. Soak the Bread
- Take one slice of bread and lay it flat in the pumpkin custard mixture. Let it soak for about 20 to 30 seconds on the first side. You want the custard to soak partway through the bread, not just coat the surface.
- Flip the slice over and soak the second side for another 20 to 30 seconds. Gently press down on the bread with your fingers or the back of a spoon to encourage even absorption.
- Lift the soaked slice and let any excess custard drip back into the bowl for a second or two before moving it to the pan. Too much dripping custard in the pan can cause uneven browning or sticking.
- Repeat with as many slices as will fit comfortably in your pan in a single layer, typically 2 to 4 slices depending on pan size. Do not crowd the pan — crowding lowers the temperature and causes steaming instead of browning.
5. Cook the French Toast
- Lay each soaked slice carefully into the hot buttered pan. You should hear a gentle sizzle when the bread hits the pan — that’s the sound of a good golden crust forming.
- Cook the first side undisturbed for about 3 to 4 minutes. Resist the urge to move or peek at the underside too early. Let the crust develop fully. The edges of the bread will start to look set and slightly dry when it’s ready to flip.
- Use a wide, flat spatula to carefully flip each slice. The bottom should be a deep golden brown color. If it looks pale, give it another 30 seconds before flipping.
- Cook the second side for another 2 to 3 minutes until it is also golden brown and the center of the bread feels set rather than soft and wet when you gently press on it.
- Transfer the cooked slices to a plate or a baking sheet in a warm oven (around 200°F / 95°C) to keep warm while you cook the remaining slices.
6. Cook the Remaining Batches
- Add the remaining 1 tablespoon of butter to the pan for the next batch. Allow it to melt and foam before adding more soaked bread slices.
- Soak the remaining bread slices in the custard mixture in the same way as before, 20 to 30 seconds per side, and cook using the same method.
- If your pan starts to look dry or the butter begins to smell too nutty between batches, wipe it out with a folded paper towel held with tongs, and add fresh butter before continuing.
7. Serve and Garnish
- Arrange the warm pumpkin French toast slices on individual plates or a large serving platter.
- Dust generously with powdered sugar using a fine mesh sieve or a small sifter for a pretty, even coating.
- Drizzle with a generous pour of pure maple syrup.
- Add a dollop of whipped cream on the side or directly on top of the stack if you’re feeling indulgent.
- Sprinkle with a pinch of extra cinnamon and a handful of chopped pecans or walnuts for added crunch and a beautiful finishing touch.
- Serve immediately while hot for the best texture and flavor.
For another gorgeous fall morning treat, check out this Blueberry French Toast Casserole, it’s a reader favorite that uses a similar custard base.
Tips for The Best Pumpkin French Toast
A few small tweaks can take this recipe from good to genuinely incredible. The biggest tip? Use day-old bread.
Fresh bread can turn soggy and fall apart during soaking, while slightly stale bread holds up perfectly and absorbs the custard without disintegrating.
- Use thick-cut bread. Brioche, challah, or Texas toast cut to about 1 inch thick gives you that soft, creamy center. Sandwich bread is too thin and will overcook before the inside sets.
- Don’t skip the heavy cream. Even just 2 tablespoons of cream adds richness to the custard that whole milk alone can’t achieve.
- Medium heat is your best friend. Too high and the outside burns before the inside cooks; too low and you get pale, steamed bread. Medium heat gives you that perfect golden crust.
- Let the bread soak long enough. A quick 20-to-30-second dip per side is enough with thick bread. Rushing this step means a dry center.
- Use real pumpkin puree, not pie filling. Pie filling is pre-sweetened and spiced and will throw off the balance of flavors in this recipe.
- Preheat your pan before adding butter. A hot pan ensures even browning from the moment the bread hits the surface.
- Cook in batches. Crowding the pan drops the temperature and gives you pale, steamed slices instead of beautifully browned ones.
You might also enjoy these Lemon Ricotta Pancakes for a bright and fluffy brunch alternative when you want something a little different.
Serving Suggestions
Pumpkin French toast is rich, warm, and deeply flavored, so it pairs wonderfully with both sweet toppings and fresh, light sides that balance out the richness.
A simple drizzle of pure maple syrup and a dusting of powdered sugar is the classic move, but the possibilities go well beyond that.
- Serve with a side of fresh berries or a Spring Fruit Salad to add brightness and cut through the richness of the pumpkin custard
- Top with a generous dollop of maple-flavored whipped cream and candied pecans for a dessert-worthy breakfast stack
- Pair with crispy bacon or breakfast sausage to balance the sweetness with a savory, salty contrast
- Add a scoop of vanilla yogurt on the side for a creamy, protein-packed accompaniment
- Serve alongside a Yogurt Parfait for a complete and satisfying fall brunch spread
- Dust with a blend of cinnamon and cardamom sugar for extra warm spice in every bite
- Drizzle with a homemade salted caramel sauce for an indulgent weekend treat
For a full brunch spread, you can also round things out with these Breakfast Sliders, savory and satisfying alongside the sweet pumpkin toast.
Variations of Pumpkin French Toast
Once you’ve nailed the classic version, this recipe is incredibly flexible.
Small swaps and additions can give you a completely different experience while keeping that cozy pumpkin flavor at the center.
- Stuffed Pumpkin French Toast: Spread a layer of sweetened cream cheese mixed with a little vanilla and cinnamon between two slices of bread, press gently to seal, then dip and cook as usual. It’s essentially this Stuffed French Toast with a pumpkin twist.
- Pumpkin French Toast Casserole: Pour the custard over cubed bread in a baking dish, let it soak overnight, and bake at 350°F for 35 to 40 minutes for an effortless make-ahead brunch dish.
- Pumpkin Spice Latte French Toast: Add 1 teaspoon of instant espresso powder to the custard mixture for a coffee-pumpkin combination that tastes like your favorite fall drink in breakfast form.
- Gluten-Free Version: Use your favorite gluten-free thick-cut bread. Most gluten-free breads benefit from a slightly shorter soaking time to prevent them from falling apart.
- Dairy-Free Version: Substitute the whole milk and cream with full-fat canned coconut milk and use coconut oil or a dairy-free butter alternative in the pan.
- Pecan-Crusted Pumpkin French Toast: Press finely chopped pecans onto the soaked bread surface before placing it in the pan for an incredibly crunchy, nutty crust.
Read Also: Old Fashioned Pumpkin Bread
Storage and Reheating
Pumpkin French toast stores well and reheats beautifully, making it a great option for meal prepping breakfasts for the week ahead.
Proper storage keeps the slices tasting fresh without becoming rubbery or dry.
- Refrigerator: Let the cooked French toast cool completely, then stack the slices with a sheet of parchment paper between each one to prevent sticking. Store in an airtight container in the refrigerator for up to 3 days.
- Freezer: Place cooled slices in a single layer on a baking sheet and freeze for 1 to 2 hours until solid. Transfer to a zip-lock freezer bag with parchment paper between slices. Freeze for up to 2 months.
- Reheat on the stovetop: Warm a non-stick skillet over medium-low heat with a small pat of butter. Cook the slices for about 2 minutes per side until heated through and the crust crisps back up. This is the best method for restoring that original texture.
- Reheat in the oven: Place slices on a baking sheet in a 350°F oven for 8 to 10 minutes, flipping once halfway through. Great for reheating multiple slices at once.
- Reheat in a toaster: For frozen slices, you can pop them directly into the toaster or toaster oven on a medium setting for a quick, crispy reheat.
- Avoid the microwave if possible: Microwaving makes French toast soft and steamed rather than crispy. Use it only if you’re in a real rush, and expect a much softer texture.
If you love fall flavors in your baked goods, this Pumpkin Bread Recipe is a must-make and keeps just as well through the week.
Nutritional Facts
The following nutritional information is an estimate based on one serving (2 slices) of pumpkin French toast made with brioche bread, without toppings.
Exact values will vary depending on the bread you use and any additional toppings.
- Calories: approximately 320 kcal
- Carbohydrates: 38g
- Protein: 10g
- Fat: 14g
- Saturated Fat: 7g
- Cholesterol: 160mg
- Sodium: 280mg
- Fiber: 2g
- Sugar: 11g
- Vitamin A: High (from pumpkin puree)
- Calcium: 100mg
- Iron: 2mg
You might also enjoy: Banana Pancakes
Health Benefits of Key Ingredients
This pumpkin French toast isn’t just delicious, several of the core ingredients bring real nutritional benefits to your morning.
Pumpkin puree is one of the most nutrient-dense vegetables you can add to breakfast, packed with vitamins and antioxidants that support everything from your immune system to your skin.
- Pumpkin Puree: Rich in beta-carotene (which converts to vitamin A in the body), pumpkin supports eye health, immune function, and skin health. It’s also a good source of potassium, vitamin C, and dietary fiber, all with a relatively low calorie count.
- Eggs: An excellent source of complete protein and essential amino acids, eggs also provide choline (important for brain health), vitamin D, vitamin B12, and lutein and zeaxanthin, which support eye health.
- Cinnamon: Beyond its warm flavor, cinnamon has well-documented anti-inflammatory and antioxidant properties. Research suggests it may help support healthy blood sugar levels when consumed regularly.
- Nutmeg and Ginger: Both spices are rich in antioxidants and have traditionally been used to support digestive health and reduce inflammation in the body.
- Whole Milk: A good source of calcium, vitamin D, and protein, whole milk supports bone health and provides sustained energy from its natural fat content.
For another nourishing and beautiful fall dessert, check out this Pumpkin Cheesecake Recipe, it uses pumpkin’s rich flavor in an entirely different and spectacular way.
FAQs About Pumpkin French Toast
1. What is the best bread for pumpkin French toast?
Brioche is widely considered the best choice because of its slightly sweet, buttery flavor and soft, pillowy texture that absorbs custard beautifully.
Challah is another excellent option with a very similar result.
If you can’t find either, thick-cut Texas toast or even a hearty sourdough works well. The key is using bread that is at least 1 inch thick so it can hold up to the soaking process.
2. Can I use pumpkin pie filling instead of pumpkin puree?
It’s best to avoid pumpkin pie filling for this recipe. Pie filling already contains added sugar, spices, and sometimes other additives, which will make the custard far too sweet and unbalanced.
Plain pumpkin puree gives you full control over the flavors. Look for cans that list only “pumpkin” as the ingredient on the label.
3. How do I keep pumpkin French toast from getting soggy?
The two biggest causes of soggy French toast are over-soaking the bread and undercooking it in the pan.
Stick to 20 to 30 seconds of soaking per side, and make sure your pan is properly preheated before the bread goes in.
Cooking over medium heat and not crowding the pan are also essential. Each slice needs direct, even contact with the hot surface to cook through properly.
4. Can I make pumpkin French toast ahead of time?
Yes, absolutely. You can cook the French toast completely, let it cool, and refrigerate it for up to 3 days or freeze it for up to 2 months.
Reheat in a skillet with a little butter for the best results, which restores that golden, slightly crispy exterior.
You can also do an overnight soak version by preparing the custard and soaking the bread in a baking dish the night before, then cooking in the morning.
5. Can I make this recipe dairy-free?
Yes, this recipe adapts easily for a dairy-free diet. Replace the whole milk and heavy cream with full-fat canned coconut milk, which provides a similarly rich and creamy custard.
Use a plant-based butter alternative like vegan butter or coconut oil to cook the French toast in the pan. The result is still incredibly delicious with only a subtle change in flavor.
Pumpkin French Toast
Ingredients
- 8 slices brioche bread or Texas toast about 1-inch thick; day-old bread works best
- 1/2 cup canned pumpkin puree 120g; plain pumpkin puree only, NOT pumpkin pie filling
- 3 large eggs
- 1/2 cup whole milk 120ml
- 2 tablespoons heavy cream 30ml
- 2 tablespoons brown sugar light or dark; can substitute with maple sugar or coconut sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg freshly grated preferred
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 pinch salt
- 2 tablespoons unsalted butter 30g; divided for cooking in batches
- pure maple syrup for drizzling
- powdered sugar for dusting
- whipped cream
- chopped pecans or walnuts for topping
- ground cinnamon extra pinch for finishing
Equipment
- Large shallow bowl or baking dish For the pumpkin custard mixture
- Whisk
- Large non-stick skillet or griddle pan
- Flat wide spatula For easy flipping
- Measuring cups and spoons
- Plate or baking sheet For keeping cooked slices warm in the oven
- Fine mesh sieve or sifter For dusting powdered sugar (optional)
Method
- If using fresh bread, lay slices on a wire rack or cutting board for 5 to 10 minutes to dry out slightly — slightly stale bread absorbs the custard better without becoming soggy. Cut into 1-inch-thick slices if not already pre-sliced.
- In a large shallow bowl, whisk together the eggs, pumpkin puree, whole milk, heavy cream, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt until completely smooth and uniform in color, about 60 to 90 seconds.
- Heat a large non-stick skillet or griddle over medium heat for 2 to 3 minutes, then add 1 tablespoon of butter and let it melt, tilting the pan to coat evenly. The butter should foam but not brown.
- Lay one slice of bread in the custard and soak for 20 to 30 seconds per side, pressing gently to encourage absorption. Lift and let excess custard drip off before transferring to the pan. Repeat with enough slices to fill the pan in a single layer without crowding.
- Cook soaked slices undisturbed for 3 to 4 minutes until the bottom is deep golden brown, then flip and cook the second side for 2 to 3 minutes until golden and the center feels set. Transfer to a plate or baking sheet in a 200°F oven to keep warm.
- Add the remaining 1 tablespoon of butter to the pan, let it melt, then soak and cook the remaining bread slices using the same method. Wipe the pan between batches if needed to prevent burnt butter.
- Arrange the warm French toast on plates, dust with powdered sugar, drizzle with maple syrup, and top with whipped cream, chopped pecans, and a pinch of cinnamon. Serve immediately.
Nutrition
Notes
- Use day-old or slightly stale bread for best results — fresh bread can become too soggy during soaking and may fall apart in the pan.
- Always use plain canned pumpkin puree, not pumpkin pie filling. Pie filling is pre-sweetened and spiced, which will make the custard unbalanced and overly sweet.
- Brioche and challah are the top bread choices for their rich, buttery flavor and soft texture. Thick-cut Texas toast or a hearty sourdough also work well.
- Do not crowd the pan — cook in batches to ensure direct heat contact on each slice, which produces a golden crust rather than pale, steamed bread.
- Medium heat is key. Too high burns the outside before the inside sets; too low gives you pale, steamed slices without any crust.
- For a dairy-free version, replace the whole milk and heavy cream with full-fat canned coconut milk and use a plant-based butter alternative for cooking.
- To make ahead, cook the French toast completely, cool, and refrigerate for up to 3 days or freeze for up to 2 months with parchment paper between slices.
- To reheat, warm slices in a buttered skillet over medium-low heat for about 2 minutes per side. Avoid the microwave as it makes the texture soft and steamed.
- You can substitute 1 teaspoon of store-bought pumpkin pie spice blend in place of the individual cinnamon, nutmeg, ginger, and cloves measurements.
- For a stuffed version, spread sweetened cream cheese mixed with vanilla and cinnamon between two slices before dipping and cooking as directed.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This pumpkin French toast is one of those recipes that just makes fall feel complete.
The warm spices, the creamy pumpkin custard, the golden caramelized crust, it’s the kind of breakfast that fills your kitchen with the most amazing aroma and gets everyone at the table excited before a single plate is served.
It’s simple enough to make on a Tuesday morning but special enough to serve at a holiday brunch.
Once you try it, I’m willing to bet it becomes your go-to fall breakfast recipe from September straight through November.
Give it a try this weekend and let me know how it goes in the comments below. I’d love to hear which toppings you went with and any fun variations you tried.
Recommended:
- Pumpkin Roll Cake Recipe
- Pumpkin Mousse Recipe
- Pumpkin Cheesecake Bars Recipe
- Pumpkin Bread Pudding Recipe
- Pumpkin Spice Hot Chocolate Recipe
