Description
Cozy, spiced, and irresistibly comforting—this Fall Pumpkin French Toast blends real pumpkin purée with warm cinnamon and nutmeg for the ultimate autumn breakfast. Ready in under 30 minutes and easy to make dairy-free or gluten-free, it’s perfect for crisp weekend mornings or festive brunches.
Ingredients
Scale
- 6 thick slices bread (brioche or Texas toast works best)
- 1/2 cup pumpkin purée (not pumpkin pie mix)
- 4 large eggs
- 1 cup milk (dairy or unsweetened almond milk)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger (optional)
- Pinch of salt
- Butter or oil for the skillet
- Maple syrup or sugar-free syrup, for serving
- Optional toppings: powdered sugar, whipped cream, pecans, pumpkin seeds
Instructions
- Prep the custard: In a large bowl, whisk eggs, milk, pumpkin purée, vanilla, cinnamon, nutmeg, ginger, and salt until smooth.
- Soak the bread: Dip each slice into the pumpkin mixture, 15–20 seconds per side, until well coated but not soggy.
- Cook: Heat a non-stick skillet or griddle over medium heat with butter or oil. Cook soaked slices 3–4 minutes per side, until golden and set.
- Serve: Plate warm with maple syrup. Add whipped cream, toasted pecans, or a dusting of cinnamon sugar if desired.
Notes
- Bread picks: Brioche, challah, or Texas toast absorb custard beautifully; choose a dense gluten-free loaf if needed.
- Flavor boosts: Add a pinch of clove or allspice, a dash of pumpkin spice extract, or stir a spoonful of cream cheese into the custard.
- Make-ahead: Mix the custard the night before; soak and cook in the morning.
- Variations: Slice into sticks for kid-friendly dippers; bake as a casserole for brunch; use low-carb bread and sugar-free syrup for a keto-leaning option.
- Storage: Refrigerate up to 3 days or freeze up to 2 months (layer with parchment). Reheat in toaster, oven, or skillet.
- Avoid pitfalls: Don’t over-soak, use medium heat to prevent burning, and cook through to avoid a raw, eggy center.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 8g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 115mg
Keywords: Fall Pumpkin French Toast, pumpkin french toast, easy pumpkin breakfast, autumn breakfast recipe, pumpkin spice french toast