Pumpkin French Toast: The Ultimate Fall Breakfast Recipe

Introduction

Pumpkin French Toast is a cozy and delicious way to embrace the flavors of fall at breakfast. This recipe combines spiced pumpkin batter with thick, fluffy bread for a comforting, seasonal treat everyone will love.

Ingredients

• 1 loaf of challah bread, brioche, or Texas toast, cut into 1-inch thick slices
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 1/2 cups milk (dairy or non-dairy)
• 4 large eggs
• 1/4 cup heavy cream (optional, for extra richness)
• 1/4 cup packed brown sugar
• 2 tablespoons granulated sugar
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of ground cloves
• Pinch of salt
• 2-4 tablespoons butter, for cooking

Instructions

1. Step 1: In a large bowl, whisk together pumpkin puree, milk, eggs, and heavy cream (if using) until smooth.
2. Step 2: Whisk in brown sugar and granulated sugar until dissolved.
3. Step 3: Add pumpkin pie spice, vanilla extract, cinnamon, nutmeg, cloves, and salt. Whisk until evenly distributed.
4. Step 4: Taste the mixture and adjust sweetness or spice levels as desired.
5. Step 5: Pour the batter into a shallow dish for easy soaking.
6. Step 6: Soak each slice of bread for 2-3 minutes on each side, allowing it to saturate without becoming soggy.
7. Step 7: Let excess batter drip off before cooking.
8. Step 8: Heat a griddle or skillet over medium heat and melt 1-2 tablespoons of butter.
9. Step 9: Cook the soaked bread slices for 3-4 minutes per side, until golden brown and cooked through. Work in batches, avoiding overcrowding.
10. Step 10: Press the center of the French toast with a spatula; it should feel firm and springy when done.
11. Step 11: (Optional) Keep cooked French toast warm in a preheated oven set to 200°F until serving.
12. Step 12: Add more butter between batches as needed to keep the cooking surface greased and prevent sticking.
13. Step 13: Serve with maple syrup, a dusting of powdered sugar, and a dollop of whipped cream if desired.

Tips & Variations

• Use day-old bread for better soaking without falling apart.
• For a dairy-free version, replace milk and heavy cream with almond or oat milk.
• Add a splash of bourbon or rum to the batter for an adult twist.
• Top with toasted pecans or walnuts for extra texture and flavor.
• If you prefer less sweetness, reduce the sugars slightly or serve syrup on the side.

Storage

Store leftover pumpkin French toast in an airtight container in the refrigerator for up to 3 days. To reheat, warm slices in a skillet over medium-low heat or in a toaster oven until heated through for best texture. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, canned pumpkin pie filling contains added sugars and spices which will alter the flavor and texture of the French toast. Use plain pumpkin puree for the best result.

How do I prevent the bread from getting soggy?

Soak the bread just long enough to absorb the batter without becoming soggy—about 2-3 minutes per side. Using thick slices of sturdy bread also helps maintain structure during cooking.

Pumpkin French Toast: The Ultimate Fall Breakfast Recipe

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★★★★★

4.8 from 85 reviews

• Author: Cleo
• Total Time: 25 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

Pumpkin French Toast is the ultimate fall breakfast recipe combining the rich flavors of pumpkin puree and warm spices with soft, thick slices of challah, brioche, or Texas toast. This comforting dish is soaked in a creamy pumpkin-spiced batter and cooked to golden perfection, making it a perfect hearty and seasonal start to your morning.

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Ingredients

Scale 1x2x3x

Bread

• 1 loaf of challah bread, brioche, or Texas toast, cut into 1-inch thick slices

Batter

• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 1/2 cups milk (dairy or non-dairy)
• 4 large eggs
• 1/4 cup heavy cream (optional, for extra richness)
• 1/4 cup packed brown sugar
• 2 tablespoons granulated sugar
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of ground cloves
• Pinch of salt

For Cooking

• 2–4 tablespoons butter, for cooking

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Instructions

1. Combine Wet Ingredients: In a large bowl, whisk together pumpkin puree, milk, eggs, and heavy cream (if using) until the mixture is smooth and well blended.
2. Add Sugars: Whisk in brown sugar and granulated sugar until they have completely dissolved into the mixture.
3. Incorporate Spices: Add pumpkin pie spice, vanilla extract, ground cinnamon, nutmeg, cloves, and salt to the batter. Whisk until the spices are evenly distributed throughout.
4. Taste and Adjust: Sample the batter and adjust sweetness or spice levels according to your preference.
5. Prepare Soaking Station: Pour the pumpkin batter into a shallow dish large enough to soak the bread slices easily.
6. Soak Each Slice: Submerge each bread slice in the batter, soaking for 2-3 minutes per side until saturated but ensuring the bread does not become soggy.
7. Remove Excess Batter: Allow excess batter to drip off each soaked slice before cooking.
8. Prepare Cooking Surface: Heat a griddle or skillet over medium heat and melt 1-2 tablespoons of butter to grease the surface.
9. Cook the French Toast: Cook the soaked bread slices on the griddle for 3-4 minutes per side, or until golden brown and cooked through. Cook in batches without overcrowding the pan.
10. Check for Doneness: Gently press the center of the French toast with a spatula; if it feels firm and springy, the slices are cooked properly.
11. Keep Warm (Optional): Place cooked slices in a preheated oven at 200°F to keep warm until ready to serve.
12. Add More Butter: Add additional butter between batches as needed to keep the cooking surface greased and to prevent sticking.
13. Serve: Serve warm drizzled with maple syrup, dusted with powdered sugar, and topped with a dollop of whipped cream if desired.

Notes

• Use bread that is slightly stale or day-old for better soaking without falling apart.
• You can substitute dairy milk with almond, soy, or oat milk for a dairy-free option.
• The heavy cream is optional but adds extra richness to the custard.
• Adjust the amount of pumpkin pie spice to your preferred level of warmth and flavor.
• Keep cooked French toast warm in the oven to serve all at once.
• For gluten-free, use gluten-free bread alternatives with similar thickness.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Frying
• Cuisine: American

Keywords: Pumpkin French Toast, Fall Breakfast, Pumpkin Spice, Autumn Recipes, French Toast Recipe