Dessert

Pumpkin French Toast Recipe

Bylilan Sage November 9, 2025November 9, 2025

Introduction

Warm and comforting, this pumpkin French toast is a perfect way to celebrate the flavors of fall. It’s custardy, spiced just right, and makes a delightful breakfast or brunch treat for the whole family.

Two thick slices of golden-brown French toast with a slightly crispy texture are stacked on a white scalloped plate. The top slice is covered with scattered chopped pecans and is being drizzled with a thin stream of amber maple syrup, which glistens as it flows down. The background shows soft focus white and orange pumpkins, adding a cozy, autumn feel. The scene is set on a white marbled surface that adds a clean but warm touch. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup milk
1/2 cup pumpkin puree
3 eggs
2 tbsp light brown sugar
1/2 tsp salt
1 tsp vanilla extract
1 tsp pumpkin pie spice
1/2 tsp cinnamon
9 slices bread
Butter (for cooking)

Instructions

Step 1: In a shallow baking dish, whisk together the milk, pumpkin puree, eggs, light brown sugar, salt, vanilla extract, pumpkin pie spice, and cinnamon until fully combined.
Step 2: Soak each slice of bread in the pumpkin custard for about 30 seconds on each side, allowing it to absorb the mixture evenly.
Step 3: Heat a large nonstick skillet over medium-low heat and melt a pat of butter to coat the surface.
Step 4: Cook 2 to 3 slices of the soaked bread at a time, browning each side for 3 to 4 minutes until golden and cooked through. Repeat with remaining slices.
Step 5: Serve the French toast topped with powdered sugar, cinnamon butter, and maple syrup for a delicious finish.

Tips & Variations

Use sturdy bread like brioche or challah to prevent sogginess and create a rich texture.
For extra flavor, add a splash of orange zest or a pinch of nutmeg to the custard mixture.
Make cinnamon butter by softening butter and mixing in cinnamon and a little brown sugar; spread on the toast before serving.
To keep cooked French toast warm while finishing the batch, place slices on a baking sheet in a low oven (around 200°F or 95°C).

Storage

Store any leftover pumpkin French toast in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster oven or skillet to maintain crispness. Avoid microwaving if possible, as it can make the toast soggy.

How to Serve

A stack of four thick slices of golden brown French toast sits on a white plate with scalloped edges. Each slice shows a slightly crispy, darker browned crust with a soft, yellowish inside. On top of the stack, there are roughly chopped pecans scattered, adding a nutty texture. A warm, amber-colored syrup pools around the base of the stack, glistening and slightly soaking into the toast. The whole scene is set against a white marbled surface with blurred small orange pumpkins in the soft background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and is the most convenient option. Just make sure it’s plain pumpkin and not pumpkin pie filling, which contains additional spices and sweeteners.

What type of bread is best for French toast?

Thicker, sturdier breads like brioche, challah, or Texas toast absorb the custard well without falling apart, resulting in a creamy yet firm French toast.