Pumpkin French Toast is the kind of breakfast that makes you slow down and savor every bite. It’s cozy, gently spiced, and carries the warmth of fall in every forkful. If you love the aroma of cinnamon and pumpkin pie wafting through your kitchen, you’re going to want to keep this recipe in heavy rotation.

Made with everyday ingredients and just enough pumpkin to give it that seasonal twist, this is a breakfast that feels indulgent but is incredibly simple to make.

Pumpkin French Toast: Fall Flavors for Your Morning Table

Why You’ll Love This Recipe

Whether you’re making brunch for guests or just treating yourself on a weekend morning, Pumpkin French Toast delivers comfort and satisfaction. It’s:

Lightly sweetened with brown sugar and packed with fall spices
Made with real pumpkin puree (not just flavoring!)
Quick enough for weekdays but special enough for weekends
Perfectly crisp on the outside and custardy inside

Serve it with maple syrup, a dusting of powdered sugar, or even a dollop of whipped cream if you’re feeling festive.

Ingredients

Tip: you can find full ingredients and measurements list in the recipe card below.

4 eggs, lightly beaten
¾ cup milk
½ cup 100% pure pumpkin puree
2 tablespoons brown sugar
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
Pinch kosher salt
10 slices thick-sliced wheat or white bread
4 tablespoons butter, divided (for griddle)
Pure maple syrup, for serving

Instructions

Preheat the Griddle
Set a non-stick griddle or skillet to medium heat (around 325°F).
Make the Pumpkin Custard Mixture
In a large mixing bowl or shallow baking dish, whisk together eggs, milk, pumpkin puree, brown sugar, vanilla, cinnamon, pumpkin pie spice, and salt.
Dip the Bread
Dip each slice of bread into the pumpkin mixture, letting it soak for a few seconds on each side. Shake off excess.
Cook the French Toast
Melt 1 tablespoon of butter on the griddle for each batch. Cook the soaked bread slices until golden brown and cooked through, about 2–3 minutes per side. Repeat with remaining slices, adding more butter as needed.
Serve and Enjoy
Serve hot with additional butter and warm maple syrup. You can also top with chopped nuts, whipped cream, or a sprinkle of powdered sugar.

Variations

Pumpkin Cream Cheese Stuffed: Spread softened cream cheese between two slices of bread before dipping.
Gluten-Free: Use your favorite gluten-free bread.
Dairy-Free: Use almond, oat, or soy milk and plant-based butter.
Brioche or Challah: For an extra luxurious texture, swap the wheat bread with thick-sliced brioche.

Heating and Storage

To store: Let leftovers cool completely, then place in an airtight container or zip-top bag. Refrigerate for up to 3 days or freeze for up to 2 months.

To reheat:

Microwave: 30–45 seconds per slice
Oven: Bake at 350°F for 8–10 minutes
Toaster: Great for crisp edges

Frequently Asked Questions

Can I make this ahead of time?

Yes! You can prep the custard mixture the night before and store it in the fridge. Dip and cook the toast fresh in the morning.

Can I use canned pumpkin pie filling?

No. Use 100% pure pumpkin puree for best results. Pumpkin pie filling is already sweetened and spiced.

What kind of bread is best?

Thick-sliced bread like Texas toast, brioche, or day-old French bread works best. Avoid thin, soft slices that fall apart when soaked.

Can I double this recipe?

Absolutely. Simply double all ingredients and cook in batches. Keep finished slices warm in a 200°F oven.

How do I make it extra crispy?

Use day-old or slightly stale bread and make sure not to oversaturate. A lightly oiled griddle also helps.

Is this recipe kid-friendly?

Definitely! Kids love the flavor. You can reduce the spice slightly for very young kids if desired.

What toppings go well with it?

Maple syrup is classic, but you can add pecans, whipped cream, Greek yogurt, or even a drizzle of caramel sauce.

Can I bake this like a casserole?

Yes! Layer soaked slices in a buttered dish, pour remaining custard over top, and bake at 350°F for about 35–40 minutes.

Is this recipe freezer-friendly?

Yes. Freeze cooked slices in layers with parchment paper between them. Reheat straight from frozen in a toaster or oven.

Can I make this without eggs?

You can try egg replacers like flax eggs or commercial egg substitutes, though texture will vary slightly.

Conclusion

Pumpkin French Toast is everything you want from a fall breakfast: warm, sweet, perfectly spiced, and incredibly satisfying. It’s easy enough to whip up on a weekday morning but feels special enough for holidays or weekend brunches. With real pumpkin, cozy spices, and buttery crisp edges, this dish captures the season in every bite.

Linda