Pumpkin French Toast Breakfast Recipe

There’s something magical about waking up to the aroma of warm spices, golden-brown toast, and a hint of sweet pumpkin in the air. This Pumpkin French Toast Breakfast is everything you love about fall served on a plate. With fluffy slices of bread soaked in a creamy pumpkin custard, kissed with cinnamon, nutmeg, and vanilla, then pan-seared to perfection — it’s cozy, delicious, and incredibly easy to make.

Whether you’re planning a slow weekend brunch, a festive holiday breakfast, or just craving a quick fall-inspired treat, this recipe checks all the boxes. You’ll only need a handful of pantry staples and about 20 minutes from start to finish. The result? Perfectly spiced, soft-on-the-inside, slightly crisp-on-the-outside French toast that tastes like pumpkin pie met breakfast heaven.

The best part? This recipe is flexible. You can use any bread you love, make it dairy-free, or even prepare it ahead of time. Pair it with a drizzle of maple syrup, a dollop of whipped cream, or a sprinkle of pecans, and you’ve got a breakfast worth savoring.

Ready to turn your kitchen into a cozy fall café? Let’s dive into the ultimate pumpkin French toast breakfast that’s perfect for busy mornings and weekend indulgence alike.

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What Makes This Pumpkin French Toast Special?

• Bursting with Fall Flavors – A perfect blend of pumpkin puree, cinnamon, nutmeg, and vanilla creates a warm, comforting taste in every bite.

• Quick & Easy – From start to finish, you’ll have this on the table in under 20 minutes. Perfect for busy mornings!

• Perfectly Fluffy Texture – Thick slices of bread soak up the pumpkin custard, making each piece soft inside with a crisp golden crust outside.

• Versatile & Customizable – Easily make it gluten-free, dairy-free, or lower in sugar.

• Crowd-Pleaser – Whether it’s a cozy family breakfast or a festive fall brunch, everyone loves this recipe.

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Ingredient Notes

Key Ingredients

• Bread: Brioche, challah, or Texas toast work best. Stale bread soaks up the custard better. Substitute gluten-free bread if needed.

• Pumpkin Puree: Use 100% pure canned pumpkin (not pumpkin pie filling). Fresh pumpkin puree works too.

• Eggs: Provide structure and richness to the custard. For vegan, swap with flax eggs.

• Milk or Cream: Whole milk adds creaminess, but almond, oat, or coconut milk work for dairy-free options.

• Pumpkin Pie Spice: If you don’t have it, mix cinnamon, nutmeg, ginger, and allspice.

• Vanilla Extract: Adds depth and warmth to the flavor.

• Maple Syrup: For topping, but you can also mix a little into the custard for extra sweetness.

Optional Add-Ins

• Chopped pecans or walnuts for crunch

• A sprinkle of brown sugar for caramelization

• A dollop of whipped cream for indulgence

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How to Make Pumpkin French Toast Breakfast

Step 1: Prepare the Custard

In a large mixing bowl, whisk together:

• 3 large eggs

• ½ cup pumpkin puree

• ½ cup milk (or dairy-free alternative)

• 1 teaspoon vanilla extract

• 1 teaspoon pumpkin pie spice

• 1 tablespoon sugar (optional)

Mix until smooth and fully combined.

Step 2: Dip the Bread

• Heat a non-stick skillet or griddle over medium heat and add a little butter or oil.

• Dip each bread slice into the pumpkin custard, coating both sides evenly.

• Let the excess drip off to avoid soggy toast.

Step 3: Cook the French Toast

• Place the coated bread on the skillet.

• Cook for 2-3 minutes per side or until golden brown and slightly crispy.

• Keep cooked slices warm in a 200°F oven while finishing the rest.

Step 4: Serve and Enjoy

Top with:

• Maple syrup

• Powdered sugar

• Fresh fruit or nuts

• Whipped cream for extra indulgence

Tip: Serve immediately for the best texture.

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Storage Options

• Room Temperature: Best eaten fresh, but you can keep it covered for up to 2 hours.

• Refrigeration: Store cooled slices in an airtight container for up to 3 days.

• Freezing: Layer slices between parchment paper, freeze for up to 2 months.

• Reheating: Warm in a toaster, skillet, or 350°F oven for 5-7 minutes.

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Variations and Substitutions

• Vegan Version: Use flax eggs and plant-based milk. Cook with coconut oil instead of butter.

• Gluten-Free French Toast: Swap regular bread with gluten-free bread or sourdough.

• Pumpkin Cream Cheese Stuffed French Toast: Spread cream cheese between two slices before dipping.

• Apple Cinnamon Twist: Add thin apple slices between layers and sprinkle cinnamon sugar on top.

• Chocolate Pumpkin Delight: Drizzle with melted chocolate or add chocolate chips to the custard.

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Frequently Asked Questions

Q1: Can I make this ahead of time?
Yes! Prepare the custard and store it in the fridge overnight. Dip and cook the bread in the morning.

Q2: My French toast turned out soggy. What went wrong?
Make sure to use thick, slightly stale bread and avoid over-soaking. Cook on medium heat until golden.

Q3: Can I skip the pumpkin puree?
Yes, but you’ll lose the fall flavor. If you skip it, add an extra splash of milk.

Q4: Can I bake instead of pan-frying?
Yes. Arrange slices on a baking sheet, bake at 375°F for 15-18 minutes, flipping halfway through.

Q5: What’s the best bread for French toast?
Brioche or challah are best for fluffiness, but Texas toast or sourdough works too.

Q6: Can I double this recipe?
Absolutely! Just scale up the ingredients proportionally.

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