This pumpkin French toast recipe turns thick slices of challah into a custardy, spiced breakfast using canned pumpkin, cinnamon, nutmeg, and cloves folded right into the egg mixture. Five spices and one can of pumpkin puree are all it takes to turn a Tuesday breakfast into something that tastes like October.
The bread soaks for a full two minutes per side, long enough for the custard to reach the center without turning the slice to mush. Most versions of this recipe go thin on the pumpkin and heavy on cinnamon, which leaves you tasting spice instead of squash.
This one uses enough pumpkin puree that the flavor actually comes through, with the spices working as backup instead of the main event.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Total Time | 25 minutes |
| Servings | 4 servings (8 slices) |
| Difficulty Level | Easy |
For the base version this recipe is built from, see French Toast, which uses the same soak-and-griddle method without the pumpkin and spice additions.
Why You’ll Love This Pumpkin French Toast Recipe
This recipe uses a full half cup of pumpkin puree per batch, which is more than most versions call for.
That means the custard actually tastes like pumpkin instead of just cinnamon and sugar.
- Ready in 25 minutes start to finish, including griddle time
- Uses pantry spices you likely already have for pumpkin pie spice
- Works with challah, brioche, or thick-cut white bread
- The custard is dairy-flexible: works with whole milk, half-and-half, or heavy cream
- Freezes well for busy mornings, so you can make a double batch ahead
- No specialty equipment required beyond a griddle or large skillet
- The pumpkin puree adds moisture that keeps the inside from drying out under high heat
For more inspiration in the same spiced-fall vein, see Pumpkin Pie.
Ingredients
This recipe uses one can of pumpkin puree, a handful of pantry spices, and thick-cut bread that can stand up to a real soak.
- 6 large eggs
- 1/2 cup (120g) canned pumpkin puree (not pumpkin pie filling)
- 3/4 cup (180ml) whole milk or heavy cream
- 2 tablespoons (25g) brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 8 slices (about 1-inch thick) challah, brioche, or thick-cut white bread, slightly stale
- 3 tablespoons unsalted butter, for the griddle
- Maple syrup, for serving
- Powdered sugar, for dusting (optional)
A specific claim worth checking is this: this recipe is built around 8 slices of bread and one batch of custard, which is enough to coat all 8 slices twice over without running short partway through.
Check out Pumpkin Spice Latte if you want a drink that uses the same spice blend as this recipe.
Kitchen Equipment Needed
You do not need anything specialized here beyond a griddle and a wide, shallow dish for soaking.
- Large mixing bowl
- Whisk
- Shallow baking dish or pie plate (for soaking the bread)
- Large nonstick griddle or cast iron skillet
- Thin metal spatula
- Measuring cups and spoons
- Wire cooling rack (optional, keeps finished slices from steaming)
Read Also: Belgian Waffle Recipe
Recommended Products for This Recipe
These are the specific products I reach for when I make this recipe, based on what has actually made a difference in how the slices turn out.
1. Cast Iron Griddle
A single flat cast iron griddle holds heat far more evenly than a nonstick skillet, which matters here because pumpkin custard scorches faster than a plain egg-and-milk mixture. Even heat means the outside browns before the inside overcooks.
2. Libby’s 100% Pure Pumpkin Puree
Some canned pumpkins are watery and thin, which waters down the custard and leaves the slices bland. This one is consistently thick, which is why the flavor holds up even after the bread soaks and cooks.
3. McCormick Pumpkin Pie Spice
Measuring out four separate spices every time gets tedious, and it is easy to over-pour the cloves, which turns the custard bitter. A pre-blended spice mix keeps the ratio consistent batch to batch.
4. Challah Bread Loaf
Thin sandwich bread falls apart in a custard this thick, so a sturdier loaf matters more here than in a plain French toast recipe. Challah’s tight crumb holds together through a full soak without turning to paste.
5. Nielsen-Massey Vanilla Extract
Cheaper vanilla extracts taste mostly like alcohol once they hit a hot pan, and that flatness is more noticeable in a spiced custard than a plain one. A real vanilla extract keeps its flavor after the heat.
For a waffle version with the same spice profile, see Pumpkin Waffle.
Step-by-Step Instructions: How to Make Pumpkin French Toast
Follow these steps and you will have a batch of pumpkin French toast ready in about 25 minutes.
1. Make the Pumpkin Custard
- In a large mixing bowl, whisk the 6 eggs until the yolks and whites are fully combined and slightly frothy.
- Add the pumpkin puree, milk (or cream), brown sugar, cinnamon, nutmeg, cloves, ginger, vanilla extract, and salt.
- Whisk until the mixture is smooth with no visible streaks of pumpkin or spice clumps.
- Pour the custard into a shallow baking dish or pie plate wide enough to fit a full slice of bread.
2. Soak the Bread
- Place one slice of bread into the custard and let it sit for 60 to 90 seconds.
- Flip the slice and soak the second side for another 60 to 90 seconds, pressing gently so the custard reaches the center of the slice.
- Lift the slice with a spatula and let any excess custard drip back into the dish for a few seconds before moving it to the griddle.
- Repeat with the remaining slices, working in batches if your dish is small.
3. Heat the Griddle
- Preheat a large griddle or cast iron skillet over medium heat for 2 to 3 minutes.
- Add 1 tablespoon of butter and swirl it across the surface until it melts and stops foaming.
- The griddle is ready when a drop of water sizzles and evaporates within a second or two.
4. Cook the French Toast
- Place 2 to 3 soaked slices onto the griddle, leaving space between them so they are not touching.
- Cook for 3 to 4 minutes on the first side, until the edges look set and the underside is deep golden brown.
- Flip each slice once and cook for another 3 to 4 minutes on the second side.
- Add another tablespoon of butter to the griddle between batches as needed.
- Transfer cooked slices to a wire rack instead of stacking them on a plate, which keeps the bottoms from turning soggy.
5. Serve
- Plate the French toast while still warm, 2 slices per serving.
- Dust with powdered sugar if using, and top with warm maple syrup.
- Serve immediately for the best texture, since the exterior softens as it sits.
I ruined my first batch by cranking the heat to medium-high, which browned the outside in under two minutes while the pumpkin custard inside stayed raw. Medium heat and the full 3 to 4 minutes per side is what actually cooks the center through.
Read Also: Creme Brulee French Toast
Tips for The Best Pumpkin French Toast
A few adjustments make a bigger difference here than they would in a plain French toast recipe, mostly because the custard is thicker.
- Use bread that is a day or two old, or leave fresh slices out on the counter for a couple of hours first. Fresh bread absorbs too much custard and falls apart on the griddle.
- Do not skip the salt in the custard. It cuts the sweetness of the pumpkin and brown sugar so the spices come through more clearly.
- Keep the heat at medium, not medium-high. Pumpkin custard has more sugar than a plain egg wash, which means it burns faster at high heat.
- If your custard looks too thick to coat the bread evenly, whisk in an extra tablespoon of milk at a time until it loosens.
- Cook in batches rather than crowding the griddle. Overcrowded slices steam instead of browning.
- Warm your maple syrup in a small saucepan or the microwave before serving. It soaks into the slices better than cold syrup.
- If you like a crisper exterior, finish each slice under a broiler for 60 to 90 seconds after griddling, watching closely so it does not burn.
For a hands-off version of the same flavors, see Air Fryer French Toast.
What to Serve with Pumpkin French Toast
Pumpkin French toast is rich and sweet on its own, so it pairs best with something savory or something warm to drink alongside it.
- Crispy bacon or breakfast sausage links, which balance the sweetness of the maple syrup
- Scrambled Eggs with Cream Cheese for a protein-heavy side
- Breakfast Potatoes for a savory, crispy contrast
- A mug of Hot Chocolate for a kid-friendly pairing
- A glass of Eggnog during the fall and winter months
- Fresh whipped cream, spooned on top instead of extra syrup
- A side of sliced apples or pears, lightly sauteed in butter
- Warm Mulled Apple Cider for a fall brunch spread
- A simple fruit salad with pomegranate seeds for color and acidity
For another dish built on the same pumpkin and spice base, see Pumpkin Cheesecake.
Variations of Pumpkin French Toast
The base recipe is flexible enough to adjust for different textures, diets, and occasions.
- Baked version: Arrange soaked slices in a greased 9×13 dish and bake at 350°F (175°C) for 20 to 25 minutes for a hands-off, casserole-style approach.
- Stuffed pumpkin French toast: Spread a thin layer of cream cheese and brown sugar between two slices before soaking, for a filled version.
- Dairy-free: Swap the milk for canned coconut milk or oat milk, which both hold up well in the custard.
- Gluten-free: Use a sturdy gluten-free sandwich loaf, toasted lightly before soaking so it does not disintegrate.
- Extra crunchy: Press the soaked slices into crushed pecans or a cinnamon-sugar and cornflake mixture before griddling.
- Pumpkin spice French toast sticks: Cut the bread into thick strips before soaking, which cooks faster and works well for kids.
- Higher protein: Add a scoop of unflavored or vanilla protein powder to the custard, adjusting the milk slightly to keep the consistency the same.
For a baked, make-ahead take on the same idea, see Creme Brulee French Toast Casserole.
Storage and Reheating
Leftover slices hold up well if cooled and stored properly, though the texture is always best right off the griddle.
- Let slices cool completely to room temperature before storing, to avoid trapping steam.
- Refrigerate in an airtight container for up to 4 days.
- Freeze in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to 2 months.
- Reheat refrigerated slices in a toaster or toaster oven at 350°F (175°C) for 4 to 5 minutes, flipping halfway.
- Reheat frozen slices directly from the freezer in a toaster oven at 350°F (175°C) for 8 to 10 minutes.
- Avoid microwaving if possible, since it softens the exterior instead of keeping it crisp.
I keep a stack of griddled slices in the freezer between sheets of parchment paper specifically for this recipe, since parchment keeps them from fusing together into one frozen block.
Read Also: Overnight Oats
Nutritional Facts
| Nutrition (per serving, 2 slices) | |
|---|---|
| Calories | 320 |
| Protein | 13g |
| Carbohydrates | 34g |
| Fat | 14g |
| Saturated Fat | 6g |
| Fiber | 3g |
| Sugar | 11g |
| Sodium | 380mg |
| Cholesterol | 230mg |
Values are estimates and will vary based on the bread and toppings used.
For a lighter breakfast built on the same spices, see Pumpkin Overnight Oats.
Health Benefits of Key Ingredients
Pumpkin puree and eggs both bring real nutritional value to this recipe, beyond just flavor.
- Pumpkin puree is high in vitamin A from beta-carotene, which supports eye health, and it adds fiber without much added sugar.
- Eggs provide complete protein along with choline, which supports brain and liver function.
- Cinnamon has been studied for its potential role in supporting healthy blood sugar response, particularly after carbohydrate-heavy meals.
- Cloves contain eugenol, a compound with antioxidant properties.
- Whole milk or dairy contributes calcium and vitamin D, which support bone health.
- Ginger has a long history of use for settling digestion, which pairs well with a rich breakfast like this one.
For a bread version that uses the same pumpkin and spice combination, see Old Fashioned Pumpkin Bread.
FAQs About Pumpkin French Toast
1. Can I use fresh pumpkin instead of canned puree?
Fresh roasted and pureed pumpkin works, but it tends to hold more water than canned puree. Drain it through a cheesecloth or fine strainer for at least 30 minutes before using it, or the custard will end up thinner than intended.
2. Why did my French toast turn out soggy in the middle?
This usually means the bread was too fresh or the custard soak went on too long. Stale, thick-cut bread and a 60 to 90 second soak per side gives the center enough custard without oversaturating it.
3. Can I make the custard the night before?
Yes, the pumpkin custard can be whisked together and refrigerated in an airtight container for up to 24 hours. Give it a quick re-whisk before soaking the bread, since the pumpkin can settle slightly.
4. What bread works best if I do not have challah or brioche?
Thick-cut white sandwich bread or Texas toast both work well. Avoid thin sandwich bread, since it tends to tear apart during the soak.
5. Is pumpkin French toast the same as pumpkin pie French toast?
They typically refer to the same dish. Some recipes use straight pumpkin puree and spices, while others use a spoonful of pumpkin pie filling, which already contains added sugar and spice.
6. Can I make this recipe dairy-free?
Yes, canned coconut milk or oat milk both work as a one-to-one substitute for the milk in the custard. The texture stays similar, though coconut milk adds a mild coconut flavor.
7. How do I keep multiple batches warm while I finish cooking the rest?
Place cooked slices on a wire rack set over a baking sheet in a 200°F (95°C) oven. This keeps them warm without steaming the bottoms, which happens when slices are stacked directly on a plate.
Read Also: Pumpkin Roll
Pumpkin French Toast
Ingredients
- 6 large eggs
- 1/2 cup canned pumpkin puree - 120g; not pumpkin pie filling
- 3/4 cup whole milk or heavy cream - 180ml
- 2 tablespoons brown sugar - 25g
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 8 slices challah, brioche, or thick-cut white bread - about 1-inch thick, slightly stale
- 3 tablespoons unsalted butter - for the griddle
- maple syrup - for serving
- powdered sugar - for dusting, optional
Equipment
- Shallow baking dish or pie plate - for soaking the bread
- Large nonstick griddle or cast iron skillet
- Thin metal spatula
- Wire cooling rack - optional, keeps finished slices from steaming
Method
- In a large mixing bowl, whisk the eggs until fully combined and slightly frothy. Add the pumpkin puree, milk, brown sugar, cinnamon, nutmeg, cloves, ginger, vanilla extract, and salt, then whisk until smooth with no visible streaks or clumps.
- Pour the custard into a shallow baking dish or pie plate wide enough to fit a full slice of bread.
- Place one slice of bread into the custard and let it sit for 60 to 90 seconds. Flip and soak the second side for another 60 to 90 seconds, pressing gently so the custard reaches the center.
- Lift the slice with a spatula and let any excess custard drip back into the dish for a few seconds before moving it to the griddle. Repeat with the remaining slices, working in batches if your dish is small.
- Preheat a large griddle or cast iron skillet over medium heat for 2 to 3 minutes. Add 1 tablespoon of butter and swirl it across the surface until it melts and stops foaming.
- Place 2 to 3 soaked slices onto the griddle, leaving space between them so they are not touching. Cook for 3 to 4 minutes on the first side, until the edges look set and the underside is deep golden brown.
- Flip each slice once and cook for another 3 to 4 minutes on the second side. Add another tablespoon of butter to the griddle between batches as needed.
- Transfer cooked slices to a wire rack instead of stacking them on a plate, which keeps the bottoms from turning soggy.
- Plate the French toast while still warm, 2 slices per serving. Dust with powdered sugar if using, and top with warm maple syrup. Serve immediately for the best texture.
Nutrition
Notes
- Use bread that is a day or two old, or leave fresh slices out on the counter for a couple of hours first. Fresh bread absorbs too much custard and falls apart on the griddle.
- Do not skip the salt in the custard. It cuts the sweetness of the pumpkin and brown sugar so the spices come through more clearly.
- Keep the heat at medium, not medium-high. Pumpkin custard has more sugar than a plain egg wash, which means it burns faster at high heat.
- If your custard looks too thick to coat the bread evenly, whisk in an extra tablespoon of milk at a time until it loosens.
- Cook in batches rather than crowding the griddle. Overcrowded slices steam instead of browning.
- Warm your maple syrup in a small saucepan or the microwave before serving. It soaks into the slices better than cold syrup.
- If you like a crisper exterior, finish each slice under a broiler for 60 to 90 seconds after griddling, watching closely so it does not burn.
- Let slices cool completely to room temperature before storing, to avoid trapping steam. Refrigerate in an airtight container for up to 4 days.
- Freeze in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to 2 months. Reheat refrigerated slices in a toaster or toaster oven at 350°F (175°C) for 4 to 5 minutes, flipping halfway.
- Avoid microwaving if possible, since it softens the exterior instead of keeping it crisp.
Private Notes
Tried this recipe?
Let us know how it was!Final Thoughts
Pumpkin French toast is one of those recipes that earns its spot in a fall breakfast rotation without much effort. A can of pumpkin, a few spices, and bread you probably already have on hand are all it takes.
Give it a try this weekend, and let me know in the comments how your batch turned out.
Recommended:
- Pumpkin Cookies
- Pumpkin Chocolate Chip Cookies
- Pumpkin Oatmeal Cookies
- Pumpkin Snickerdoodle Cookies
- Pumpkin Bar
- Pumpkin Sage Pasta
- Buttermilk Waffle
- Waffle Recipe
- Baked Oatmeal
- Fall Muffin Recipes
