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Warm and cozy Pumpkin French Toast is the best fall breakfast treat! Thick slices of bread are crisp and golden on the outside and soft on the inside with the delicious flavor of pumpkin. Finish it off with a drizzle of maple syrup for a brunch the whole family will enjoy!
Pumpkin French Toast is the perfect recipe for using up leftover pumpkin puree and making the best fall breakfast! It’s easy to make and raved about by everyone who tastes it. One bite and you’ll fall in love!
To make this really scrumptious, we’re using thick slices of bread, like brioche bread, and dipping it into a rich egg and pumpkin custard, then heating it on a pan until golden brown and tender in the center. Finally, to take it over the top, dredge each piece of French toast into a mix of coconut sugar and pumpkin spice!
Why you’ll love this recipe
- Decadently delicious! This recipe for pumpkin French toast is fluffy bread with golden edges and warm spices. It’s lick-your-plate good!
- Easy to make: Pumpkin French toast may look fancy and taste amazing, but it’s really quite easy to make! Plus, you don’t need very many ingredients and it can be ready to enjoy in under 30 minutes!
- All the fall flavors: With the warm spices and major pumpkin flavor, this would be the perfect breakfast for Thanksgiving morning!
Ingredients needed
This pumpkin French toast recipe is made with just a handful of simple ingredients. Here’s what you’ll need:
- For the custard: A mix of eggs, pumpkin puree, milk, and vanilla will coat each slice of bread and give it an incredible pumpkin flavor.
- Sugar & spice mix: We’re dipping each slice of warm French toast in a mix of coconut sugar and pumpkin spice for wonderful sweetness and even more pumpkin pie flavor! Use brown sugar or even granulated sugar, if that’s what you have.
- Bread: Having amazing French toast is all about the bread! We recommend using brioche bread, Texas toast, Challah, Sourdough bread, or French bread.
How to make this recipe
- Make the egg custard: Beat the eggs in a shallow dish or bowl. Add the pumpkin puree, milk, and vanilla, and whisk until combined.
- Heat the skillet: Heat a large pan over medium-low heat. Drizzle with half of the coconut oil.
- Coat the bread: Dip a slice of bread into the egg-pumpkin mixture, making sure it covers both sides.
- Pan-fry the bread: Carefully place it on the heated pan and repeat with the second slice. Cook 2 to 4 slices per batch, depending on the size of your pan.
- Make the sugar & spice mix: While the bread cooks, combine the coconut sugar with the pumpkin spice.
- Dredge French toast: As soon as the toast is ready, dredge both sides of your slices into the sugar mixture. Repeat the process with the second batch.
- Serve: Enjoy the toast warm and drizzle with maple syrup, if desired.
Expert Tips
- Stale bread: Day-old bread works best to really soak up the pumpkin mixture. Definitely do not use thinly sliced sandwich bread.
- Pumpkin pie spice: If you don’t have pumpkin pie spice available, you can use 1 tsp ground cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, and a tiny pinch of either cloves or allspice.
- Cooking temperature: It’s important to cook the bread at medium-low heat. If the heat is too high, your toast will burn on the outside without fully cooking the inside.
- Gluten-free French toast: To make this recipe gluten-free, simply use your favorite gluten-free bread. Try to use bread that is thick and fluffy.
Frequently asked questions
To keep French toast from getting soggy, use day-old bread or lightly toast the bread before soaking, and don’t soak the bread in the egg mixture too long. To dry out the bread, place pieces on a wire rack over a sheet pan and cook at 300ºF for 14 minutes, flipping halfway through.
Yes, you want to soak it long enough for the middle to retain plenty of the egg and pumpkin mixture, but not so long that it gets overly soggy. One minute of soaking time usually works, depending on the thickness of your bread. Just be sure the middle is not too firm, if it is, soak the bread a little longer.
The milk will help to soften the bread, and along with the eggs will help the pieces of bread get a nice golden crust when cooked. Feel free to use any preferred milk, but keep in mind that whole milk will result in the richest flavor.
Toppings
While we love a simple drizzle of maple syrup over the top, there are endless combinations of toppings you can add! Here are some suggestions:
- Chopped nuts: Almonds, pecans, or walnuts add a nice crunch!
- Granola: A sprinkle of granola adds a crunchy texture. This white chocolate cranberry granola has amazing fall flavor!
- Nut butter: Try a drizzle of peanut butter or almond butter for a nutty flavor. Nutella would be delicious too!
- Fruit: To add some freshness, add some banana slices, apple chunks, or blueberries over the top.
- Greek yogurt: A spoonful of Greek yogurt on top would add some extra protein and creaminess.
- Whipped cream: A dollop of real decadence!
Storage recommendations
- Leftovers: Store leftover French toast in the refrigerator in an airtight container or zip-top bag for up to about 5 days.
- To freeze: To store in the freezer, wrap the slices individually in plastic wrap or separate the slices with parchment paper, then place all slices in a gallon-size freezer bag for up to 2 months.
- Reheating: For nice & crispy results, we like to reheat leftovers in a toaster oven. If you’re starting with frozen, you’ll want to add a couple of minutes more to the toasting time. You can also reheat it in the microwave in a skillet or on a griddle.
More pumpkin breakfast recipes
- Healthy Pumpkin Muffins
- Healthy Chocolate Chip Pumpkin Bread
- Protein Pumpkin Donuts
- Healthy Pumpkin Pancakes
- Pumpkin Pie Overnight Oats
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Pumpkin French Toast
Ingredients
- 2 large eggs
- 1/2 cup pumpkin puree
- 2 tbsp milk of choice
- 1 tsp vanilla extract
- 1/4 cup coconut sugar
- 1 1/2 tsp pumpkin spice
- 4 slices thick-cut bread
- 1 tbsp coconut oil, divided
Instructions
- Beat the eggs in a shallow dish or bowl. Add the pumpkin puree, milk and vanilla, and whisk until combined.
- Heat a large pan over medium-low heat. Drizzle with half of the coconut oil.
- Dip a slice of bread into the egg-pumpkin mixture, making sure it covers both sides.
- Carefully place on the heated pan and repeat with the second slice. Cook 2 slices to 4 slices per batch, depending on the size of your pan.
- While the bread cooks, combine the coconut sugar with the pumpkin spice.
- As soon as the toast is ready, dredge both sides of your slices into the sugar mixture. Repeat the process with the second batch.
- Serve the toast warm and drizzle with maple syrup, if desired.
Notes
- Leftovers: Store leftover French toast in the refrigerator in an airtight container or zip-top bag for up to about 5 days.
- To freeze: To store in the freezer, wrap the slices individually in plastic wrap or separate the slices with parchment paper, then place all slices in a gallon-size freezer bag for up to 2 months.
- Reheating: For nice & crispy results, we like to reheat leftovers in a toaster oven. If you’re starting with frozen, you’ll want to add a couple of minutes more to the toasting time. You can also reheat in the microwave or in a skillet or on a griddle.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
