There’s something magical about waking up on a crisp autumn morning, pulling on your coziest sweater, and whipping up a Pumpkin French Toast Breakfast. This recipe is pure fall comfort on a plate—warm, spiced, slightly sweet, and just the thing to make your kitchen smell like a pumpkin patch in October.
As a Texas girl who lives for pumpkin season (yes, my pantry looks like a mini pumpkin shrine come September), this dish is one of my family’s favorites. My kids call it “pumpkin pie toast,” which honestly might be the most accurate description ever. Let me show you how to make it—your mornings are about to get a whole lot tastier.
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Why You’ll Love This Pumpkin French Toast Breakfast
- Packed with cozy pumpkin spice flavors that taste like fall in every bite
- Quick enough for busy weekday mornings, fancy enough for weekend brunch
- Uses simple pantry ingredients—no fuss, no stress
- Kid-approved (trust me, my three gobble this up in record time!)
What Does Pumpkin French Toast Breakfast Taste Like?
Imagine classic French toast but dressed up for fall. It’s custardy on the inside, golden on the outside, with a gentle sweetness and a warm kick from cinnamon, nutmeg, and ginger. Think pumpkin pie meets Sunday brunch—it’s indulgent, comforting, and just a little bit festive.
Ingredients You’ll Need for Pumpkin French Toast Breakfast
One of the best parts about making Pumpkin French Toast Breakfast is that you don’t need any fancy or hard-to-find ingredients. Everything on this list is simple, cozy, and probably already waiting in your pantry. Here’s a detailed look at what you’ll need—and a few handy swaps if you’re in a pinch.
- Thick-cut bread (4 slices): Brioche and challah are my absolute favorites because they soak up the pumpkin custard beautifully while still keeping their shape. If you only have Texas toast or even sandwich bread, don’t worry—it still works, though the texture will be slightly less custardy. Pro tip: day-old bread is best since it holds up without turning soggy.
- Pumpkin puree (1 cup): This is the heart of our Pumpkin French Toast Breakfast. You can use canned pumpkin for convenience or homemade pumpkin puree if you want extra flavor. (If you love pumpkin, you’ll also enjoy my Pumpkin Chocolate Chip Bread—another cozy fall favorite!)
- Eggs (2 large): They bind the custard together and give that classic French toast fluffiness. Fresh, free-range eggs will give the best results.
- Milk (1 cup): Whole milk makes the richest custard, but feel free to swap in almond milk, oat milk, or even coconut milk if you’re keeping it dairy-free.
- Vanilla extract (1 teaspoon): Adds a warm, sweet note that balances the spices. Real vanilla is best, but imitation works in a pinch.
- Ground cinnamon (1 teaspoon): The star spice of fall! Cinnamon pairs perfectly with pumpkin and makes your kitchen smell amazing while this cooks.
- Ground nutmeg (½ teaspoon): Just a touch adds depth and a slightly nutty flavor.
- Ground ginger (¼ teaspoon): Brightens the overall spice profile with a little zing.
- Salt (¼ teaspoon): Don’t skip this! A pinch of salt balances the sweetness and highlights the pumpkin flavor.
- Brown sugar (2 tablespoons, optional): For those who like a sweeter breakfast. You can skip it if you plan on using plenty of maple syrup at the end.
- Butter or oil (for cooking): Butter gives that rich, golden crust, while oil is a good lighter option.
- Maple syrup (for serving): The essential finishing touch! You can also use honey or agave if that’s what you have.
- Powdered sugar (optional, for garnish): A little dusting makes this look extra special—like it came straight from a café.
- Chopped pecans or walnuts (optional): For a bit of crunch and nutty flavor. Pecans are my personal favorite because they remind me of Texas fall baking.
How to Make Pumpkin French Toast Breakfast
Making Pumpkin French Toast Breakfast isn’t complicated, but the little details make all the difference. Follow these simple steps and you’ll have golden, spiced perfection in no time.
Step 1: Mix the Pumpkin Custard
In a large mixing bowl, whisk together the pumpkin puree, eggs, and milk until smooth and creamy. This is the base of your Pumpkin French Toast Breakfast, so take a moment to whisk thoroughly—no lumps allowed! Add in the vanilla, cinnamon, nutmeg, ginger, salt, and (if using) brown sugar. The spices will make your kitchen smell like fall in a candle shop. Let the custard sit for 5 minutes so the flavors meld together beautifully.
Step 2: Heat Your Pan
Set a large skillet or griddle over medium heat. Add about a tablespoon of butter (or oil if you prefer a lighter option). Butter gives that rich, golden finish we all love. Wait until it’s melted and just beginning to bubble—it should smell nutty but not burnt.
Step 3: Dip the Bread
Now for the fun part! Take a slice of your bread and dip it into the pumpkin custard. Let it soak for about 5–10 seconds per side so it absorbs that delicious mixture without falling apart. Don’t rush—this step makes your French toast custardy on the inside while staying crispy outside. Pro tip: work with one slice at a time so nothing gets soggy waiting.
Step 4: Cook the French Toast
Place your soaked bread slice onto the hot skillet. You should hear a gentle sizzle—that’s the sound of flavor in the making. Cook for about 3–4 minutes on the first side, until golden brown. Flip carefully with a spatula and cook another 3–4 minutes on the second side. Adjust the heat as needed so it browns evenly without burning.
Step 5: Repeat and Keep Warm
Continue dipping and cooking the remaining slices, adding more butter or oil as needed. To keep the cooked slices warm while you finish the rest, place them on a baking sheet in a 200°F oven. That way, when you’re ready to serve, everything is still hot and fresh.
Step 6: Assemble Your Pumpkin French Toast Breakfast
Once all slices are cooked, it’s time to build your plate. Stack 2–3 slices for a hearty portion, or serve them open-faced for a lighter look. Drizzle generously with maple syrup, sprinkle with powdered sugar, and top with chopped pecans or walnuts if you like a little crunch.
Step 7: Add Your Personal Touch
For extra coziness, add a dollop of whipped cream or even a drizzle of caramel sauce (my kids call this “dessert for breakfast”). Pair it with a warm cup of coffee—or if you’re in full fall mode, try my Pumpkin Spice Latte Recipe for the ultimate seasonal combo.
Tips and Tricks for Perfect Pumpkin French Toast Breakfast
- Use day-old bread—it soaks up the custard without falling apart.
- Keep the heat at medium—too hot and it burns, too low and it gets soggy.
- Don’t skip the resting time after mixing the batter—it helps flavors meld.
- For an extra treat, add chocolate chips or dried cranberries to the batter.
- Leftover batter? Store in the fridge for 2 days and make more later in the week.
Storage for Pumpkin French Toast Breakfast
- Fridge: Store cooked slices in an airtight container for up to 3 days. Reheat in a toaster oven or skillet for best texture.
- Freezer: Freeze slices with parchment paper between them for up to 2 months. Pop straight into the toaster when ready to enjoy.
FAQs
Can I make this ahead?
Yes! Cook and refrigerate, then reheat in the oven or toaster.
What’s the best bread to use?
Brioche or challah work best, but Texas toast (of course!) is a great option too.
Can I make this dairy-free?
Absolutely—swap in almond, oat, or coconut milk, and use oil instead of butter.
Conclusion
A Pumpkin French Toast Breakfast is the perfect way to bring fall coziness straight to your kitchen table. Whether you’re making it for a lazy Saturday brunch or a quick weekday treat, it’s a recipe that feels special without being complicated. My family has declared it “better than pumpkin pie,” and I have a feeling yours will too.
And if you love pumpkin as much as I do, you might also enjoy my Pumpkin Sugar Cookies with Cream Cheese Frosting or Pumpkin Chocolate Chip Bread.
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Print
Pumpkin French Toast Breakfast: Easy and Delicious Morning Favorite
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: American
- Diet: Vegetarian
Description
Pumpkin French Toast Breakfast is a delightful way to start your day, especially during the cozy fall months. This seasonal twist on classic French toast combines warm pumpkin spice flavors with a fluffy texture, creating an aromatic and satisfying dish perfect for busy mornings or relaxing weekend brunches.
Ingredients
4 slices of thick bread (like brioche or challah)
1 cup pumpkin puree (canned or homemade)
2 large eggs
1 cup milk (or a non-dairy alternative)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
2 tablespoons brown sugar (optional, for sweetness)
Butter or oil for cooking
Maple syrup, for serving
Powdered sugar, for garnish (optional)
Chopped pecans or walnuts (optional, for topping)
Instructions
1. In a large mixing bowl, combine the pumpkin puree, eggs, and milk. Whisk them together until the mixture is smooth and well combined.
2. Add the vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt. Optionally, add brown sugar for sweetness. Whisk until spices are fully integrated.
3. Let the batter sit for a few minutes to allow flavors to meld. Meanwhile, prepare your cooking area.
4. Heat a large skillet or griddle over medium heat and add butter or oil.
5. Dip slices of bread into the pumpkin batter, coating thoroughly on both sides.
6. Place coated bread slices onto the hot skillet. Cook for 3–4 minutes on one side until golden brown.
7. Flip the slices and cook for another 3–4 minutes until both sides are crisp and cooked through.
8. Repeat with remaining bread slices, adding more butter or oil as needed.
9. Stack two slices per plate or serve open-faced.
10. Drizzle generously with maple syrup. Optionally, sprinkle with powdered sugar.
11. Top with chopped pecans or walnuts for added crunch and flavor.
12. Serve with crispy bacon or sausage for a sweet and savory balance.
13. Add whipped cream on top for extra indulgence.
14. Store any leftover batter in the refrigerator for up to 2 days.
15. Try adding chocolate chips or dried cranberries to the batter for a fun twist.
Notes
Use thick slices of bread like challah or brioche for best texture. Let the bread soak in the batter to absorb more flavor. Keep the skillet at medium heat to avoid burning. This recipe is perfect for using up leftover pumpkin puree. For a dairy-free version, use plant-based milk and butter alternatives.
