Pumpkin French Toast

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Get ready for a breakfast that tastes like fall in every bite with this Pumpkin French Toast! This recipe combines the cozy flavors of pumpkin, cinnamon, and nutmeg, all soaked into thick slices of bread and cooked to perfection. It’s like having a slice of pumpkin pie for breakfast, but even better because it’s quick, easy, and oh-so-satisfying.

Pumpkin French toast on a white plate topped with maple syrup, whipped honey butter, and powdered sugar.

If you love fall flavors, check out my Pumpkin Banana Bread, Eggnog French Toast and Easy Apple Tart recipes.

Ingredients for pumpkin french toast

Eggs, butter, spices, pumpkin puree, vanilla, brown sugar and milk all portioned out for pumpkin french toast.
  • Eggs: The base of the custard, giving the French toast its classic rich texture.
  • Milk: Adds creaminess and helps the bread soak up the pumpkin flavors.
  • Pumpkin puree: The key to that warm, autumn flavor in every bite.
  • Brown sugar, vanilla, cinnamon, and nutmeg: These sweet and spicy flavors make the French toast taste like pumpkin pie.
  • Butter: Ensures the bread gets that crispy, golden crust when cooked.
Sliced brioche bread for pumpkin french toast.
  • Thick bread (challah, brioche, or Texas toast): Perfect for soaking up the custard without falling apart.
  • Maple syrup, whipped honey butter, powdered sugar: The ultimate toppings to complete the dish and add a touch of sweetness.

How to make pumpkin french toast

In a shallow bowl, whisk eggs, then mix in milk, pumpkin puree, brown sugar, vanilla, cinnamon, and nutmeg.

A shallow bowl with eggs, milk, pumpkin puree, brown sugar, vanilla, cinnamon, and nutmeg for pumpkin french toast.

Heat a skillet over medium-high and add butter.

Dip thick slices of bread into the mixture, coating both sides. I love using challah or brioche for this pumpkin spice french toast since they soak up the pumpkin mixture perfectly without getting too soggy.

Pumpkin french toast dipped in wet mixture before cooking.

Cook until golden brown on each side, about 3 minutes per side.

Pumpkin french toast cooking in a skillet.

Serve with maple syrup, whipped honey butter, and powdered sugar.

Close up of Pumpkin French toast topped with maple syrup, whipped honey butter, and powdered sugar.

Enjoy the cozy flavors of fall!

The full written recipe with measurements is below on the recipe card.

Commonly Asked Questions

Can I use different types of bread?

Absolutely! While challah, brioche, and Texas toast are best for soaking up the custard without getting too soggy, French bread or even plain white bread will work just fine.

Can I make this French toast dairy-free?

Yes! Substitute almond milk or oat milk for whole milk and use a dairy-free butter alternative. The French toast will still turn out amazing.

What’s the best way to keep French toast warm for a crowd?

If you’re making multiple servings, keep cooked French toast slices warm in a 200°F oven while you finish cooking the rest. This keeps everything crispy and warm.Pumpkin french toast warming in the oven.

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Pumpkin French toast on a white plate, topped with maple syrup, whipped honey butter, and powdered sugar.

Pumpkin French Toast

By August DeWindt
This pumpkin french toast will have you feeling cozy on a fall morning. With spices that resemble a pumpkin pie, you're in for a real treat.
Prep: 5 minutes
Cook: 10 minutes
Servings: 4

Ingredients 

  • 3 eggs, large
  • 3/4 cup milk
  • 1/2 cup pumpkin puree, canned pumpkin, not pumpkin pie filling
  • 1 tablespoon brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ tsp nutmeg
  • 2 tbsp butter , divided
  • 8 slices Challah bread, brioche, or texas toast

Instructions 

  • In a large shallow bowl whisk together the eggs. Add in the milk, pumpkin puree, brown sugar, vanilla, cinnamon and nutmeg until well combined.
  • Heat a large skillet over medium high heat. Add Butter once hot. Dip bread into egg mixture. You want the bread to soak up the mixture, but just be cautious not to make it too soggy. Then flip and coat the opposite side.
  • Place in the pan and cook until golden brown on each side, about 3 minutes per side. Adjust the heat and add more butter if necessary.
  • Serve with Maple syrup, whipped honey butter and powdered sugar on top.
  • Eat and enjoy.

Nutrition

Calories: 456kcal | Carbohydrates: 59g | Protein: 16g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 197mg | Sodium: 515mg | Potassium: 309mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5419IU | Vitamin C: 1mg | Calcium: 191mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: August DeWindt
Prep Time: 5 minutes
Cook Time: 10 minutes
Course: Breakfast
Cuisine: American
Servings: 4
Calories: 456
Keyword: Quick and easy
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About August DeWindt

Welcome to There’s Food at Home! I’m so glad you are here on my little corner of the internet. Here you will find easy to follow, mainly small batch recipes with accessible ingredients.


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