Name: Pumpkin French Toast
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 4 large eggs; 1 cup milk; 1/2 cup pumpkin purée; 2 tablespoons brown sugar; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; 1/2 teaspoon pumpkin pie spice; Pinch of salt; 8 slices brioche or challah bread; Butter, for cooking

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A cozy, fall-inspired twist on classic French toast, this Pumpkin French Toast is one of my favorite ways to welcome the season. Thick slices of brioche or challah are soaked in a warmly spiced pumpkin custard, pan-fried to golden perfection, and served hot with maple syrup or whipped cream. It’s everything I love about autumn mornings—rich, comforting, and brimming with seasonal flavor.

Pumpkin French Toast

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

4 large eggs

1 cup milk

½ cup pumpkin purée

2 tablespoons brown sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

½ teaspoon pumpkin pie spice

Pinch of salt

8 slices brioche or challah bread

Butter, for cooking

Directions

I start by whisking together the eggs, milk, pumpkin purée, brown sugar, vanilla, cinnamon, pumpkin pie spice, and a pinch of salt in a medium bowl until smooth.

Then, I heat a skillet or griddle over medium heat and melt a bit of butter.

I dip each slice of bread into the pumpkin custard, making sure both sides are well coated.

Next, I cook the bread slices for 2–3 minutes per side, or until they’re golden brown and cooked through.

I serve them warm with maple syrup, powdered sugar, or a dollop of whipped cream for that extra indulgence.

Servings and timing

Prep Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Servings: 8 slices

Calories: Approximately 210 kcal per slice

Variations

I like to change things up depending on my mood or what's in the pantry. Sometimes I add a splash of bourbon or rum extract for a grown-up twist. If I want extra texture, I sprinkle chopped pecans or walnuts on top. For a dairy-free version, I use almond or oat milk and vegan butter. And if I don’t have challah or brioche, thick slices of Texas toast work great too.

Storage/Reheating

I usually store leftover slices in an airtight container in the fridge for up to 3 days. When I want to reheat them, I either pop them in the toaster or warm them in a skillet for a few minutes to bring back that crispy edge. If I'm planning ahead, I freeze the slices in a single layer, then transfer them to a freezer-safe bag. They reheat well straight from frozen in the toaster or oven.

FAQs

How do I keep the French toast from getting soggy?

I make sure not to soak the bread for too long—just a quick dip is enough. Also, using thick, slightly stale bread helps it hold up better in the custard.

Can I make this ahead of time?

Yes, I often prep the custard the night before and keep it in the fridge. Then in the morning, I just dip the bread and cook. You can also cook the French toast and reheat it for a quick breakfast.

What type of bread works best?

I love using brioche or challah because they’re rich and absorb the custard well. Any thick-cut bread will work, but avoid very soft sandwich bread, which tends to fall apart.

Can I make this recipe dairy-free?

Absolutely. I substitute the milk with almond or oat milk and use a dairy-free butter alternative for cooking.

Is it possible to bake this instead of frying?

Yes, I’ve tried arranging the dipped bread slices on a baking sheet and baking at 375°F (190°C) for about 15 minutes, flipping halfway through. It's a great hands-off option, especially for serving a crowd.

Conclusion

Pumpkin French Toast is one of those easy, satisfying breakfasts that instantly makes my kitchen feel like fall. Whether I’m serving it for a weekend brunch or enjoying a quiet morning at home, this dish is all about warmth, flavor, and seasonal comfort. I always keep a can of pumpkin on hand just so I can whip this up when the craving hits.

Recipe:

Pumpkin French Toast

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Author: Cheryl
Total Time: 25 minutes
Yield: 8 slices
Diet: Vegetarian

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Description

A cozy, fall-inspired twist on classic French toast. Thick slices of brioche or challah are soaked in a spiced pumpkin custard, pan-fried to golden perfection, and served with maple syrup or whipped cream.

Instructions

In a medium bowl, whisk together eggs, milk, pumpkin purée, brown sugar, vanilla extract, cinnamon, pumpkin pie spice, and a pinch of salt until smooth.
Heat a skillet or griddle over medium heat and melt a bit of butter.
Dip each slice of bread into the pumpkin custard, coating both sides evenly.
Place the coated bread slices onto the skillet and cook for 2–3 minutes per side, or until golden brown and cooked through.
Serve warm with maple syrup, powdered sugar, or whipped cream.