Pumpkin French Toast combines thick-cut bread with a creamy pumpkin-spiced egg custard, then cooks it in butter until golden brown. Pumpkin purée adds subtle sweetness, moisture, and a warm autumn flavor, while cinnamon and pumpkin pie spice give the French toast its familiar seasonal character.
This recipe comes together quickly on the stovetop and works best with slightly stale bread, which absorbs the custard without becoming fragile. Serve the slices warm with maple syrup, powdered sugar, or toasted pecans for an easy fall breakfast or brunch.
Recipe at a Glance
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Additional Time: 5 minutes
- Total Time: 30 minutes
- Yield: 8 slices
- Servings: 4
- Difficulty: Easy
What Makes This Recipe Work
- Pumpkin purée adds moisture and flavor. A modest amount gives the custard a noticeable pumpkin character without making it too heavy.
- Eggs help the custard set around the bread. They create a tender center while allowing the exterior to brown in the skillet.
- Pumpkin pie spice and cinnamon provide balanced warmth. The spices complement the pumpkin without overpowering the buttery toast.
- Thick-cut bread holds its shape. It absorbs the custard while remaining sturdy enough to flip.
- Medium heat encourages even browning. The bread develops a golden exterior while the pumpkin custard has time to cook through.
Tools for This Recipe
- Large shallow bowl or baking dish
- Whisk
- 10- to 12-inch nonstick skillet or griddle
- Wide spatula
- Measuring spoons
Ingredient Notes
- ■ Pumpkin purée: Use plain canned pumpkin purée rather than pumpkin pie filling.
- ■ Thick-cut bread: Brioche, challah, or Texas toast work best; day-old bread is ideal.
- ■ Whole milk: Can be replaced with half-and-half for a richer custard.
- ■ Pumpkin pie spice: Substitute with ground cinnamon if needed, but flavor will be simpler.
- ■ Maple syrup: Granulated sugar can replace it, but the maple flavor will be missing.
Step-by-Step Method
- Prepare the bread. If the bread is very fresh and soft, leave the slices uncovered for 30 to 60 minutes to dry slightly. Slightly stale bread absorbs the pumpkin custard more effectively while staying sturdy.
- Make the pumpkin custard. Whisk the eggs, milk, pumpkin purée, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt in a shallow bowl or baking dish. Continue whisking until the pumpkin is fully incorporated and the mixture looks smooth.
- Heat the skillet. Place a 10- to 12-inch nonstick skillet or griddle over medium heat. Add 1 tablespoon (14 g) of butter and let it melt until foamy but not browned.
- Soak the bread. Place one or two slices of bread in the pumpkin custard. Soak for about 20 to 30 seconds per side, turning carefully so both sides are coated. The bread should feel saturated but remain firm enough to lift without tearing.
- Cook the first side. Transfer the soaked bread to the skillet. Cook for about 2 to 3 minutes, until the underside is golden brown and the edges look set. If the bread is browning too quickly, reduce the heat to medium-low.
- Flip and finish cooking. Turn the slices with a wide spatula and cook for another 2 to 3 minutes. The second side should be golden brown, and the center should feel set but tender.
- Cook the remaining slices. Transfer the finished French toast to a plate and repeat with the remaining bread. Add the remaining 1 tablespoon (14 g) butter to the skillet as needed between batches.
- Check for doneness. The exterior should be golden brown rather than dark, and the center should no longer look wet or contain visible liquid egg. If the outside is browning before the center is set, lower the heat and cook a little longer.
- Serve warm. Serve immediately with optional maple syrup, powdered sugar, or toasted pecans.
Make-Ahead and Storage Notes
- Store cooled Pumpkin French Toast in an airtight container in the refrigerator for up to 3 days. Place parchment paper between slices if stacking them.
- For longer storage, cool the cooked slices completely and arrange them in a single layer on a parchment-lined tray. Freeze until firm, then transfer to a freezer-safe bag or airtight.
- Reheat refrigerated or frozen slices in a toaster oven, oven, or skillet until heated through. Avoid high heat, which can darken the pumpkin-spiced exterior before the center is warm.
FAQ
Can I use pumpkin pie filling instead of pumpkin purée?
It is not recommended. Pumpkin pie filling already contains sweeteners and spices, so substituting it would change the sweetness and seasoning of the custard.
Can I make Pumpkin French Toast ahead of time?
Yes. The cooked French toast can be refrigerated for up to 3 days and reheated before serving.
Why is my Pumpkin French Toast soggy?
The bread may have been too fresh, soaked for too long, or cooked over heat that was too low. Use slightly stale thick-cut bread and soak only until the custard has penetrated the slice without making it fragile.
Can I freeze Pumpkin French Toast?
Yes. Cool the cooked slices completely, freeze them in a single layer until firm, then transfer them to a freezer-safe container or bag.
What bread works best for Pumpkin French Toast?
Brioche, challah, and thick Texas toast are good choices. They are sturdy enough to absorb the pumpkin custard while remaining tender after cooking.
Pumpkin French Toast
Ingredients
- Pumpkin purée: Use plain canned pumpkin purée rather than pumpkin pie filling.
- Thick-cut bread: Brioche (challah, or Texas toast work best; day-old bread is ideal.)
- Whole milk: Can be replaced with half-and-half for a richer custard.
- Pumpkin pie spice: Substitute with ground cinnamon if needed (but flavor will be simpler.)
- Maple syrup: Granulated sugar can replace it (but the maple flavor will be missing.)
Method
- Prepare the bread: If the bread is very fresh and soft, leave the slices uncovered for 30 to 60 minutes to dry slightly. Slightly stale bread absorbs the pumpkin custard more effectively while staying sturdy.
- Make the pumpkin custard: Whisk the eggs, milk, pumpkin purée, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt in a shallow bowl or baking dish. Continue whisking until the pumpkin is fully incorporated and the mixture looks smooth.
- Heat the skillet: Place a 10- to 12-inch nonstick skillet or griddle over medium heat. Add 1 tablespoon (14 g) of butter and let it melt until foamy but not browned.
- Soak the bread: Place one or two slices of bread in the pumpkin custard. Soak for about 20 to 30 seconds per side, turning carefully so both sides are coated. The bread should feel saturated but remain firm enough to lift without tearing.
- Cook the first side: Transfer the soaked bread to the skillet. Cook for about 2 to 3 minutes, until the underside is golden brown and the edges look set. If the bread is browning too quickly, reduce the heat to medium-low.
- Flip and finish cooking: Turn the slices with a wide spatula and cook for another 2 to 3 minutes. The second side should be golden brown, and the center should feel set but tender.
- Cook the remaining slices: Transfer the finished French toast to a plate and repeat with the remaining bread. Add the remaining 1 tablespoon (14 g) butter to the skillet as needed between batches.
- Check for doneness: The exterior should be golden brown rather than dark, and the center should no longer look wet or contain visible liquid egg. If the outside is browning before the center is set, lower the heat and cook a little longer.
- Serve warm: Serve immediately with optional maple syrup, powdered sugar, or toasted pecans.
- Kitchen-Tested Tip: Use plain pumpkin purée for the best flavor.
- Choose sturdy bread like brioche or challah to prevent tearing.
- Control skillet temperature to avoid burning the custard.
