Pumpkin Pie French Toast is a cozy, fall-inspired breakfast treat that brings together the sweet, spiced flavors of pumpkin pie with the soft, custardy texture of traditional French toast. Imagine slices of bread soaked in a cinnamon and nutmeg-spiked pumpkin custard, then cooked until golden and crispy on the edges. It’s like having dessert for breakfast, but with a bit of a wholesome twist.
I love making this on chilly weekend mornings when I want something that feels special without too much fuss. What makes it extra-yummy for me is topping it with a little drizzle of maple syrup and a sprinkle of powdered sugar. Sometimes I’ll add a dollop of whipped cream or a handful of toasted pecans for some crunch, and that really takes it over the top. It’s also a great way to use up any leftover pumpkin puree from other recipes!
Serving this Pumpkin Pie French Toast feels like a warm hug on a plate, perfect for sharing with family or friends. I find that it instantly brightens the morning, filling the kitchen with cozy smells that make getting out of bed a little easier. Plus, it’s a fun twist when you want to shake up the regular breakfast routine but still crave those comforting fall flavors everyone loves.
Key Ingredients & Substitutions
Pumpkin Puree: Use plain pumpkin puree, not pumpkin pie filling which is too sweet. If you don’t have pumpkin, sweet potato puree works well as a substitute.
Bread: Thick, sturdy bread like brioche or challah holds up best. If unavailable, Texas toast or a dense white bread can also do the job. Avoid thin, soft slices that soak up too much custard.
Spices: Cinnamon, nutmeg, and ginger give that pumpkin pie feel. If you don’t have all, cinnamon alone is great. Cloves are optional but add a nice warmth.
Milk: Whole milk adds creaminess, but you can swap for any milk or non-dairy milk like almond or oat. For extra richness, cream works wonderfully.
How Do You Soak Bread Without It Getting Soggy?
Soaking the bread properly is key for soft, custardy French toast that’s not mushy.
- Dip each slice for about 10-15 seconds per side—long enough to absorb flavor, but not so long it falls apart.
- Use slightly stale bread, which soaks up the custard better without breaking down.
- For very thick slices, you can press gently to help the custard soak in evenly.
- Cook on medium heat so the outside crisps up while the center stays soft and cooked through.
Equipment You’ll Need
- Large mixing bowl – perfect for whisking the pumpkin custard smoothly without spills.
- Whisk – helps blend eggs and pumpkin puree evenly for a creamy soak.
- Nonstick skillet or griddle – cooks the French toast evenly and makes flipping easy without sticking.
- Spatula – a wide, sturdy one helps flip the thick slices gently without breaking them.
- Measuring cups and spoons – keep your spice and liquid amounts just right for balanced flavor.
Flavor Variations & Add-Ins
- Add a splash of orange zest or a teaspoon of fresh grated ginger for a bright, zesty twist that pairs well with pumpkin.
- Swap pumpkin puree for sweet potato puree to keep it seasonal but add a slightly sweeter, earthier taste.
- Top with chopped toasted pecans or walnuts for a crunchy contrast to the soft French toast.
- Mix in a tablespoon of cream cheese or mascarpone into the custard for a richer, slightly tangy flavor.
Pumpkin Pie French Toast
Ingredients You’ll Need:
For the Custard:
- 4 large eggs
- 1 cup whole milk (or cream for richer flavor)
- ½ cup pumpkin puree (not pumpkin pie filling)
- 1 tablespoon maple syrup or brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves (optional)
- Pinch of salt
For the Toast:
- 8 slices thick bread (brioche or challah preferred)
- Butter or oil, for cooking
To Serve:
- Maple syrup
- Whipped cream
- Chopped pecans
- Powdered sugar (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 10-15 minutes to cook. So, in around 20-25 minutes, you’ll have a delicious, warm pumpkin-flavored breakfast ready to enjoy!
Step-by-Step Instructions:
1. Make the Pumpkin Custard:
In a large mixing bowl, whisk together the eggs, milk, pumpkin puree, maple syrup or brown sugar, vanilla extract, cinnamon, nutmeg, ginger, cloves (if using), and a pinch of salt until everything is combined smoothly.
2. Prepare the Cooking Surface:
Heat a large skillet or griddle over medium heat and add a little butter or oil. This will keep the French toast from sticking and help it get that nice golden crust.
3. Soak and Cook the Bread:
Dip each slice of bread into the pumpkin custard for about 10-15 seconds on each side, allowing it to soak up the flavors but not get too soggy. Then, place the soaked bread on the hot skillet and cook for 3-4 minutes per side until golden brown and cooked through.
4. Serve with Tasty Toppings:
Stack the French toast slices on plates, drizzle generously with maple syrup, and add a dollop of whipped cream. Sprinkle chopped pecans on top and dust with powdered sugar if you like a little extra sweetness and a pretty finish.
Enjoy your cozy, pumpkin-spiced French toast — a perfect treat for chilly fall mornings or anytime you want a special breakfast!
Can I Use Frozen Pumpkin Puree for This Recipe?
Yes! Just make sure to thaw the pumpkin puree completely in the fridge or at room temperature before mixing it into the custard. Give it a good stir to smooth out any watery separation.
What Bread Works Best for Pumpkin Pie French Toast?
Thick, sturdy breads like brioche, challah, or Texas toast are perfect because they soak up the custard without falling apart. Day-old or slightly stale bread actually works best for soaking up flavors!
Can I Make This Ahead of Time?
You can prepare the custard mixture the night before and keep it covered in the fridge. However, for best texture, soak and cook the bread fresh in the morning. Leftover cooked French toast can be refrigerated and reheated gently.
How Should I Store Leftovers?
Store any leftover French toast in an airtight container in the fridge for up to 3 days. Reheat slices in a toaster oven or skillet to keep them crispy rather than soggy.
