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.

Ingredients

Scale

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

Instructions

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.
Add Sugars: Whisk in brown sugar and granulated sugar until they have completely dissolved into the mixture.
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.
Taste and Adjust: Sample the batter and adjust sweetness or spice levels according to your preference.
Prepare Soaking Station: Pour the pumpkin batter into a shallow dish large enough to soak the bread slices easily.
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.
Remove Excess Batter: Allow excess batter to drip off each soaked slice before cooking.
Prepare Cooking Surface: Heat a griddle or skillet over medium heat and melt 1-2 tablespoons of butter to grease the surface.
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.
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.
Keep Warm (Optional): Place cooked slices in a preheated oven at 200°F to keep warm until ready to serve.
Add More Butter: Add additional butter between batches as needed to keep the cooking surface greased and to prevent sticking.
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