Fall Pumpkin French Toast Breakfast is a cozy morning treat that brings the warm flavors of pumpkin and cinnamon together in every bite. Soft slices of bread soak up a spiced pumpkin batter, then cook up golden and fluffy, making the kitchen smell like a fall day. The hint of nutmeg and a touch of vanilla make this French toast feel special but still easy to whip up.
I love making this pumpkin French toast on chilly weekends when I have extra time to savor breakfast. Adding a sprinkle of powdered sugar and a drizzle of maple syrup turns it into a sweet and comforting start to the day. Sometimes, I toss in a handful of chopped pecans or walnuts for a bit of crunch – it’s a simple touch that everyone seems to enjoy.
For serving, I like piling the golden French toast on a big plate alongside fresh fruit or a dollop of whipped cream to make it feel like a little fall feast. This recipe never fails to bring smiles and cozy vibes, and I find that it’s a great way to celebrate pumpkin season even if you’re not a big pumpkin pie fan.
Key Ingredients & Substitutions
Pumpkin puree: This adds the rich fall flavor and creamy texture. Use canned pumpkin for ease, but homemade pumpkin puree works great too. If you’re out, sweet potato puree is a tasty substitute.
Thick bread: Brioche or challah are perfect because they soak up the custard without falling apart. If you can’t find these, go for Texas toast or even a sturdy sourdough slice.
Spices: Cinnamon and nutmeg are must-haves here for cozy warmth. I like adding a pinch of ginger or cloves to deepen the flavor, but skip or reduce if you prefer milder spices.
Milk: Whole milk gives a rich custard, but you can use almond, oat, or any milk alternative to keep it dairy-free. Just ensure it’s unsweetened if you want to control the sugar level.
How Can I Get My Pumpkin French Toast Soft But Not Soggy?
The key is soaking the bread just right. Too little, and the toast won’t be flavorful or tender. Too much, and it falls apart.
- Use thick, sturdy bread slices for better soaking without disintegrating.
- Dip each side of the bread for about 20-30 seconds, letting it absorb the pumpkin custard evenly.
- Don’t let the bread sit in the batter too long; it should feel moist but not falling apart.
- Cook the toast on medium heat—they’ll brown nicely without burning and fully cook inside.
- If your pan isn’t nonstick, add a little butter or oil between batches to keep the toast from sticking.
With these tips, you’ll get French toast that’s soft inside with just the right golden crust on the outside every time!
Equipment You’ll Need
- Mixing bowl – I like using a large one to whisk all the custard ingredients together easily.
- Whisk or fork – makes blending the eggs, spices, and milk smooth and quick.
- Skillet or griddle – a non-stick surface heats evenly and makes flipping easy.
- Spatula – helps turn the bread slices without breaking them apart.
- Measuring cups and spoons – essential for keeping the ingredients balanced.
- Tongs (optional) – handy for removing the soaked bread from the custard without tearing.
Flavor Variations & Add-Ins
- ICO cinnamon roll flavor: sprinkle cinnamon-sugar on the toast before cooking for an extra sweet crunch.
- Shift proteins: add cooked sausage or crispy bacon on the side for a hearty touch.
- Boost the flavor: mix in a splash of maple syrup or honey into the custard for extra sweetness.
- Vegan option: use plant-based milk and egg replacers like flaxseed or chickpea flour to make it dairy- and egg-free.
Fall Pumpkin French Toast Breakfast
Ingredients You’ll Need:
- 4 large eggs
- 1 cup whole milk (or milk of choice)
- 1/2 cup canned pumpkin puree
- 2 tablespoons brown sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional)
- 1/4 teaspoon ground cloves (optional)
- 1/4 teaspoon salt
- 8 slices thick bread (brioche or challah recommended)
- Butter or oil for cooking
- Powdered sugar, for dusting (optional)
- Maple syrup, for serving
- Whipped cream or softened butter, for topping (optional)
Time You’ll Need
About 10 minutes to prepare the pumpkin custard mixture, 20-25 minutes to cook the French toast, and optional few minutes for plating and adding toppings. Total time is around 30-35 minutes.
Step-by-Step Instructions:
1. Make the Pumpkin Custard Mixture
In a large bowl, whisk together the eggs, milk, pumpkin puree, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt. Whisk until everything is smooth and well mixed.
2. Heat Your Cooking Surface
Preheat a non-stick skillet or griddle over medium heat. Lightly coat with butter or oil to prevent sticking and give a nice golden crust.
3. Soak the Bread
Dip each slice of bread into the pumpkin mixture. Let it soak for about 20 to 30 seconds on each side. The bread should absorb the custard evenly but not get too soggy.
4. Cook Your French Toast
Place the soaked bread slices on the hot skillet. Cook for 3-4 minutes on the first side until it turns golden brown. Flip carefully, then cook the other side for another 3-4 minutes, making sure the toast is cooked through.
5. Serve and Enjoy
Transfer the French toast to plates. Add a dusting of powdered sugar if you like, then top with whipped cream or softened butter. Drizzle generously with warm maple syrup while serving. Enjoy your cozy fall breakfast!
Can I Use Frozen Pumpkin Puree for This Recipe?
Yes, frozen pumpkin puree works perfectly! Just thaw it completely in the fridge or microwave before using, and give it a good stir to get a smooth texture for your custard.
What Bread Works Best for Pumpkin French Toast?
Thick, sturdy breads like brioche or challah soak up the custard well without falling apart. If you don’t have those, Texas toast or a good quality sourdough are great alternatives.
Can I Make Pumpkin French Toast Ahead of Time?
You can prepare the custard mixture the night before and store it in the fridge. However, it’s best to soak and cook the bread fresh in the morning to keep it from becoming soggy.
How Should I Store Leftovers?
Store any leftover French toast in an airtight container in the fridge for up to 2 days. Reheat gently in a non-stick pan or microwave to keep the texture nice and soft.
