Pumpkin French Toast is the perfect way to bring a little fall to the breakfast table, made with pumpkin spice and puree for that cozy, seasonal flavor. It’s a warm, family favorite that tastes even better drizzled with maple syrup!

If you love this, try my Stuffed French Toast and French Toast Casserole next. And for a toddler-friendly recipe, check out these French Toast Muffin Cups.

Pumpkin French toast slices arranged on a beige plate, finished with butter and powdered sugar, with a fall-themed cloth in the background.

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Pumpkin Spice French Toast

When the weather turns cool, I start craving everything pumpkin, and this pumpkin French toast is perfect. Using real pumpkin in the custard gives it a rich flavor that feels both cozy and decadent, especially when paired with soft slices of brioche or challah.

I love making it around the holidays because it feels festive without being complicated. I can serve a stack on Thanksgiving morning just as easily as a lazy weekend brunch, and it never fails to bring everyone to the table with a smile.

Why You’ll Love this Pumpkin French Toast Recipe

Real Pumpkin Flavor. The custard is made with real pumpkin and warm spices, giving every bite a rich, seasonal taste that feels perfect for fall.

Easy to Make. From start to finish, this recipe takes about 25 minutes, making it simple enough for busy mornings yet special enough for the holidays.

Perfectly Soft and Decadent. Thick slices of brioche or challah soak up the custard and cook into a soft, custardy center with crisp edges that taste truly decadent.

The Best Bread for French Toast

Brioche and challah are two of the best breads to use because they’re rich, soft, and just slightly sweet. Their sturdy crumb soaks up the custard without turning soggy, giving you a crisp outside and tender middle.

Ingredients

Eggs: The base of the custard that binds everything together and helps the bread set while cooking. They create that soft, custardy center you expect in French toast.
Pumpkin puree: Adds real pumpkin flavor and gives the custard a thicker texture. It’s what makes this recipe seasonal and different from classic French toast.
Pumpkin spice creamer and milk: The creamer brings pumpkin spice sweetness while the milk balances it out. It creates a smooth mixture for soaking the bread.
Brown sugar: Adds a touch of caramel-like sweetness that complements the pumpkin and spices.
Pumpkin pie spice and cinnamon: These warm spices bring out the cozy fall flavor and highlight the pumpkin.
Almond extract and vanilla extract: Together, they add depth and a hint of nutty, aromatic flavor.
Salt: Just a pinch enhances all the other flavors without making the recipe taste salty.
Brioche or challah bread: Thick, soft, and slightly sweet, these breads soak up the custard well while still holding their shape.
Butter or oil: Used to cook the French toast on the skillet, adding richness and helping create a golden, crisp exterior.

How to Make Pumpkin French Toast

Make the Custard

I start by whisking together the eggs, pumpkin puree, pumpkin spice creamer, milk, brown sugar, pumpkin pie spice, cinnamon, almond extract, vanilla, and salt in a large mixing bowl. The goal is to get everything smooth and well blended so the flavors come through in each bite.

Dip the Bread

Next, I heat a skillet or griddle over medium heat and lightly grease it with butter or oil. I dip each slice of brioche or challah into the pumpkin custard. I let it soak for just a few seconds on each side before shaking off the excess. This way, the bread absorbs enough flavor without becoming soggy.

Cook and Serve

Once the bread is ready, I place it on the skillet and cook for 2 to 3 minutes per side until it’s golden brown and lightly crisp. I like to serve the slices warm with maple syrup, whipped honey butter, or a dusting of powdered sugar to finish. It’s simple, cozy, and perfect for a fall breakfast.

Overhead view of pumpkin French toast on a plate, drizzled with syrup and topped with butter, set on a marble surface.

Storing Instructions

Store leftover French toast in an airtight container in the refrigerator for up to 2 days, or freeze it with parchment paper between slices for longer storage. To reheat, warm it in the oven or toaster oven until heated through, which keeps the edges crisp.

Recipe Tips

Use thick bread slices such as brioche or challah since they hold up well and give you the best texture after soaking in the custard.
Don’t oversoak the bread. A few seconds per side is enough to absorb flavor without turning soggy.
Cook over medium heat so the custard cooks through while the bread turns golden and crisp.
Grease the pan lightly with butter or oil to prevent sticking and add flavor, but avoid using too much.
Serve right away because French toast tastes best fresh off the skillet with maple syrup or whipped honey butter.

Frequently Asked Questions (FAQs)

How long should you soak French toast before cooking?

For this recipe, dip each slice for just a few seconds per side so the bread absorbs the custard without getting soggy. Softer breads like brioche and challah only need a quick soak to hold their shape. If the bread is day-old or slightly stale, it can handle a little longer in the mixture.

What is the ratio of egg to milk for French toast?

A standard French toast ratio is about one egg for every ¼ cup of milk, which creates a balanced custard that’s creamy but still sets well. In this recipe, that ratio shifts because pumpkin puree and pumpkin spice creamer are added along with the milk. These extra ingredients make the custard thicker and more flavorful while still working the same way to soak and coat the bread.

Do I have to use pumpkin spice creamer?

No, you can swap it for half-and-half or more milk and add a little extra pumpkin pie spice and sugar. The creamer just adds sweetness and extra flavor.

A serving of pumpkin French toast stacked on a plate, dusted with powdered sugar and served with butter in the center.

More Pumpkin Recipes

Pumpkin Waffles

Pumpkin Mac and Cheese Recipe

Easy Pumpkin Chocolate Chip Bread

Pumpkin Oatmeal Chocolate Chip Cookies

Pumpkin Donut Holes

DID YOU MAKE THIS RECIPE?

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