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Best Pumpkin French Toast Recipe

Pumpkin French Toast

iamwinfred
This pumpkin French toast is thick, custardy, and warmly spiced with cinnamon, nutmeg, ginger, and cloves. Real canned pumpkin puree transforms a classic egg custard into a rich, fall-flavored soak that turns golden and caramelized in the pan, giving you a soft, pillowy interior with perfectly crispy edges. Ready in just 25 minutes with simple pantry ingredients, it's the kind of cozy breakfast that works beautifully for a lazy weekend brunch or a special weekday morning treat.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Brunch
Cuisine American
Servings 4 servings
Calories 320 kcal

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)

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

For Serving (Optional)

  • pure maple syrup for drizzling
  • powdered sugar for dusting
  • whipped cream
  • chopped pecans or walnuts for topping
  • ground cinnamon extra pinch for finishing

Instructions
 

  • 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.

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.

Nutrition

Serving: 2slicesCalories: 320kcalCarbohydrates: 38gProtein: 10gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 160mgSodium: 280mgPotassium: 220mgFiber: 2gSugar: 11gVitamin A: 80IUVitamin C: 4mgCalcium: 10mgIron: 12mg
Keyword easy french toast, fall breakfast recipe, pumpkin brunch recipes, pumpkin french toast, pumpkin spice breakfast
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