Pumpkin French Toast Recipe

I absolutely love this Pumpkin French Toast Recipe because it brings the coziness of fall right to your breakfast plate, but honestly, I enjoy it any time of the year. The blend of pumpkin puree with warm spices transforms regular French toast into something extra special—comforting but still light and flavorful.

When I first tried this recipe, I was amazed at how easy it was to whip up a batch that made my whole kitchen smell like a pumpkin patch in autumn. You’ll find that it’s perfect for lazy weekend mornings when you want something a little indulgent but not overly complicated to make.

this Recipe

Ingredients You’ll Need

These ingredients come together beautifully to create that fluffy, richly spiced pumpkin custard that soaks right into the bread. I usually stick to basics you can find year-round, but the pumpkin pie spices truly make the difference.

• Pumpkin puree: Use canned or homemade pumpkin puree for smooth texture and rich flavor.
• Yogurt: A bit of regular or non-dairy yogurt adds creaminess; if you skip it, just double up eggs to keep the custard rich.
• Unsweetened oat or almond milk: These add moisture without extra sweetness; you can swap with regular milk or cream if preferred.
• Vanilla extract: Brings warmth and rounds out the pumpkin and spice notes.
• Pumpkin pie spices: Cinnamon, nutmeg, ginger, and cloves mixed give that classic fall aroma and flavor.
• Maple syrup (optional): Sweetens the custard subtly—feel free to adjust according to your taste.
• Bread: Use a sturdy loaf like brioche, challah, or your favorite gluten-free bread; day-old bread works best to soak up the custard without falling apart.
• Butter or vegan butter: For frying, adds a delicious crisp, golden crust.

Variations

I love how flexible this Pumpkin French Toast Recipe is—you can easily customize it according to your mood or dietary needs. Over the years, I’ve experimented with a few tweaks that I’m excited to share so you can make it truly yours.

• Vegan version: I swap the yogurt and eggs completely with plant-based yogurt and an extra splash of non-dairy milk, and use vegan butter for frying—works like a charm.
• Spice level: Feel free to increase the pumpkin pie spice blend or add a pinch of cardamom for a twist; I sometimes add a dash of cayenne for a subtle kick that surprises guests in a good way.
• Sweetener swaps: Instead of maple syrup in the custard, I’ve used honey or coconut sugar depending on what’s in my pantry.
• Bread choice: Switching out for cinnamon swirl bread makes this even more decadent—my kids especially love it that way.

How to Make Pumpkin French Toast Recipe

Step 1: Whisk together your pumpkin custard

Start by mixing the pumpkin purée, yogurt, your choice of milk, pumpkin pie spice, maple syrup, and vanilla extract in a medium bowl. I like to whisk it just until well combined, but you want it smooth without lumps—this custard is what gives the French toast that rich, moist texture.

Step 2: Heat your skillet and prep for frying

Turn your skillet on medium heat and add about 1 to 2 teaspoons of butter or oil. Once it’s sizzling, spread it evenly with a spatula so every slice of bread gets a nice golden crust. Trust me, this little step makes a big difference for an evenly cooked toast.

Step 3: Soak and cook the bread

Quickly dip 2 to 3 slices of bread at a time into your pumpkin custard, making sure they soak evenly but don’t get soggy—about 10 seconds each side is perfect. Place the soaked slices immediately into your hot skillet and cook for 2 to 3 minutes per side until golden brown. You’ll want to watch closely and flip carefully with a spatula to keep the toast intact.

Step 4: Repeat and serve warm

Continue soaking and cooking the rest of your bread slices until the custard is all used up—this recipe usually makes about 16 slices. Serve your pumpkin French toast warm with your favorite toppings, and get ready for some serious compliments.

How to Serve Pumpkin French Toast Recipe

Garnishes

My go-to garnishes are a generous dusting of cinnamon and powdered sugar, paired with a good drizzle of pure maple syrup. Sometimes I add chopped pecans or toasted walnuts for crunch—these little touches take it to the next level, especially if you like texture contrast.

Side Dishes

I often serve this alongside crispy breakfast bacon or sausage for savory balance, but fresh fruit like berries or a simple fruit salad works wonderfully too. One of my family’s favorites is a side of creamy Greek yogurt topped with honey and a sprinkle of granola to round out the meal.

Creative Ways to Present

For special occasions, I like to stack the pumpkin French toast slices into a beautiful tower, layering them with whipped cream and fresh cranberries between each slice. It’s a showstopper for holiday brunches and gets everyone excited before even taking the first bite!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, I recommend letting your pumpkin French toast cool completely, then storing the slices in an airtight container in the fridge. They usually keep well for 2-3 days without losing too much texture or flavor.

Freezing

Freezing works great too! I place individual slices on a parchment-lined tray, freeze until solid, then transfer to a freezer bag. This way, you can grab a slice or two without thawing the whole batch—super convenient for busy mornings.

Reheating

To reheat, I pop the frozen or refrigerated slices into a toaster oven or regular oven at 350°F for about 8-10 minutes—this keeps the toast crispy rather than soggy like microwaving sometimes does. If you prefer microwave convenience, cover the slices with a damp paper towel to retain some moisture.

FAQs

Final Thoughts

This Pumpkin French Toast Recipe has been a fall favorite in my kitchen for years, a warm hug on a plate that always brings smiles. I hope you’ll find it just as comforting and simple to make. Give it a try on a slow weekend morning or whenever you want to impress without fuss—you’ll be so glad you did!

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