Pumpkin French Toast Recipe

I’ll never forget the October morning when I first experimented with adding pumpkin to my usual french toast.

It was one of those chilly fall weekends where you just want to stay in your pajamas all day. I had leftover pumpkin puree from making pie the night before, and on a whim, I whisked it into my egg mixture. The result? Absolute breakfast magic that had my family asking for seconds and thirds.

This pumpkin french toast recipe quickly became our go-to autumn breakfast, combining the comforting warmth of traditional french toast with the seasonal sweetness of pumpkin and fall spices.

What I love most is how simple it is—you’re basically making regular french toast with a few extra ingredients that transform it into something special. No complicated techniques or fancy equipment required.

The beauty of this recipe is its versatility. I’ve made it for lazy Sunday mornings, special holiday breakfasts, and even as a “breakfast for dinner” treat on particularly stressful weekdays.

My kids love it with maple syrup and whipped cream, while I prefer mine with a dusting of cinnamon sugar and a dollop of Greek yogurt.

Quick Recipe Summary
Prep Time	10 minutes
Cook Time	15 minutes
Total Time	25 minutes
Servings	4 servings (8 slices)
Difficulty Level	Easy

Why You’ll Love This Pumpkin French Toast Recipe

This isn’t just another breakfast recipe—it’s the kind of dish that makes mornings feel special without requiring you to wake up at dawn or possess expert culinary skills.

The pumpkin adds incredible moisture and a subtle sweetness that pairs beautifully with warm spices like cinnamon, nutmeg, and ginger.

Unlike regular french toast that can sometimes feel heavy, the pumpkin puree creates a lighter, almost custard-like coating that soaks into the bread perfectly. You get a crispy exterior with a soft, flavorful interior that’s packed with fall flavor.

Here’s what makes this recipe a winner:

• Foolproof for beginners: If you can crack an egg and use a whisk, you can make this. The batter comes together in minutes with no fancy techniques.
• Naturally seasonal: The pumpkin and spices create an instant autumn atmosphere that feels festive without being over-the-top.
• Healthier than it tastes: Pumpkin adds vitamins A and C, plus fiber, while keeping the dish moist without extra butter or oil in the batter.
• Make-ahead friendly: You can prep the batter the night before and have breakfast on the table in 15 minutes the next morning.
• Crowd-pleasing: I’ve served this to picky eaters, health-conscious friends, and brunch snobs—everyone leaves happy.
• Budget-friendly: Uses simple pantry staples and affordable ingredients you likely already have on hand.

For a complete autumn breakfast spread, this pairs wonderfully with my air fryer bacon wrapped chicken breasts for a sweet and savory combination.

Ingredients

This recipe comes together with everyday ingredients you probably have in your pantry, plus one key seasonal addition.

I’ve learned through trial and error that ingredient quality really does matter here—especially with the bread and pumpkin puree.

• 8 slices thick-cut bread (1-inch/2.5 cm thick): I prefer brioche or challah for their rich, slightly sweet flavor and sturdy texture. Day-old bread works even better because it absorbs the custard without falling apart.
• 1 cup (240 ml) pumpkin puree: Use pure pumpkin puree, not pumpkin pie filling. I learned this the hard way when I accidentally grabbed the wrong can and ended up with overly sweet french toast!
• 4 large eggs: Room temperature eggs mix more smoothly into the batter.
• ½ cup (120 ml) whole milk: Whole milk creates the richest texture, but 2% works in a pinch.
• 2 tablespoons (30 ml) pure maple syrup: This adds just a touch of sweetness to the batter without overwhelming the pumpkin flavor.
• 1 teaspoon vanilla extract: Use real vanilla extract, not imitation—it makes a noticeable difference.
• 1½ teaspoons ground cinnamon: The star spice that brings warmth to every bite.
• ½ teaspoon ground nutmeg: Fresh grated nutmeg is incredible if you have it.
• ¼ teaspoon ground ginger: Adds a subtle spicy kick that complements the pumpkin.
• ¼ teaspoon salt: Don’t skip this—it balances the sweetness and enhances all the flavors.
• 2 tablespoons (28 g) unsalted butter: For cooking the french toast to golden perfection.
• Optional toppings: Maple syrup, whipped cream, powdered sugar, chopped pecans, or butter

Another favorite: Healthy waffle recipe for more breakfast inspiration.

Kitchen Equipment Needed

You don’t need a fully stocked kitchen to make incredible pumpkin french toast. Here’s what I actually use, along with what makes the process easier.

• Large mixing bowl: For whisking together the pumpkin custard mixture.
• Whisk: Essential for breaking up the pumpkin puree and creating a smooth, lump-free batter.
• Shallow dish or pie plate: Makes dipping the bread slices much easier than using a deep bowl.
• Nonstick skillet or griddle (12-inch/30 cm): A good nonstick surface ensures easy flipping and even browning without sticking.
• Spatula: A wide, sturdy spatula makes flipping the french toast a breeze.
• Measuring cups and spoons: Accuracy matters for getting the spice ratios just right.
• Small bowl: For melting butter if you’re not doing it directly in the pan.
• Plate lined with paper towels: For draining excess butter if needed (though I rarely find this necessary).

Recommended Products for This Recipe

After making this pumpkin french toast countless times, I’ve found a few products that genuinely elevate the recipe and make the cooking process smoother.

These aren’t must-haves, but they’re the tools and ingredients I reach for every single time.

1. Libby’s Pure Pumpkin Puree

This is my absolute go-to brand for pumpkin puree. It has the perfect consistency—not too watery, not too thick—and the flavor is clean and naturally sweet.

I’ve tried store brands and other premium options, but Libby’s consistently delivers the best results. Keep a few cans in your pantry during fall, and you’ll always be ready for a cozy breakfast.

Get it on Amazon

2. All-Clad Nonstick Griddle

I invested in this griddle three years ago, and it’s been worth every penny. It heats evenly across the entire surface, so all your french toast slices cook at the same rate with consistent browning. The nonstick coating is durable and makes cleanup ridiculously easy—even the stubborn, caramelized bits wipe right off.

Get it on Amazon

3. Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract

Yes, vanilla extract is just vanilla extract, right? Wrong. This premium extract has a rich, complex flavor that cheap imitations simply can’t match.

When you’re only using a teaspoon in a recipe, you want it to count. This bottle lasts forever and makes everything from french toast to cookies taste noticeably better.

Get it on Amazon

4. Cuisinart Electric Griddle

If you’re making breakfast for a crowd, this electric griddle is a lifesaver. You can cook 8-10 slices at once, and the temperature control is precise and consistent.

No more babysitting the stovetop or dealing with hot spots. It’s especially great for holiday mornings when you’re juggling multiple dishes.

Get it on Amazon

Step-by-Step Instructions: How to Make Pumpkin French Toast

Making pumpkin french toast is straightforward, but paying attention to a few key details will take your results from good to absolutely incredible. I’ll walk you through exactly how I make mine every time.

1. Prepare the Pumpkin Custard Mixture

• Crack the 4 eggs into your large mixing bowl and whisk them thoroughly until the yolks and whites are completely combined and slightly frothy (about 30 seconds of vigorous whisking).
• Add the 1 cup pumpkin puree to the eggs. This is where many people encounter lumps, so here’s my trick: whisk in small circular motions at first to incorporate the pumpkin, then switch to larger, more aggressive whisking to break up any stubborn clumps. It should take about 1 minute to get a smooth mixture.
• Pour in the ½ cup whole milk and 2 tablespoons maple syrup. Whisk until everything is evenly combined and the mixture has a consistent orange color throughout.
• Add the 1 teaspoon vanilla extract, 1½ teaspoons cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ¼ teaspoon salt. Whisk for another 30 seconds until the spices are fully distributed and you can see tiny flecks of spice throughout the mixture.
• Taste the custard (yes, really—the eggs will cook anyway). If you prefer more sweetness or spice, adjust now. I sometimes add an extra pinch of cinnamon because my family loves it.
• Transfer the custard to your shallow dish or pie plate. This makes the dipping process much easier and ensures even coating on the bread.

2. Prepare Your Bread

• If you’re using fresh bread, let the slices sit out for about 10-15 minutes to dry out slightly. Bread that’s a day old is actually ideal because it’s sturdier and absorbs the custard without getting soggy.
• If your bread slices are thinner than 1 inch (2.5 cm), consider using two thinner slices stacked together for each piece of french toast. Thin bread tends to get too soggy and can fall apart during cooking.
• Arrange your bread slices on a clean surface or plate so they’re ready to dip. Working efficiently here prevents the custard from separating while you’re cooking.

Read Also: Air Fryer French Toast Recipe

3. Heat Your Cooking Surface

• Place your nonstick skillet or griddle over medium heat. This is crucial—too high, and the outside burns before the custard cooks through; too low, and you’ll end up with pale, soggy french toast.
• Let the pan heat for 2-3 minutes. You’ll know it’s ready when a drop of water sizzles and evaporates within 2-3 seconds.
• Add ½ tablespoon of butter to the pan and swirl it around to coat the entire cooking surface. The butter should foam slightly but not brown immediately.

4. Dip the Bread

• Take one slice of bread and place it in the pumpkin custard mixture. Let it sit for 5-7 seconds, then use your fingers or a fork to gently press down on the bread to help it absorb the custard.
• Flip the bread and repeat on the other side, again pressing gently. The goal is for the bread to be fully coated and slightly saturated, but not falling apart. If you can see dry spots, dip it again briefly.
• Lift the bread and let excess custard drip off for a few seconds. You want the bread well-soaked but not dripping—too much custard will make the french toast soggy in the center.
• Immediately place the bread in your heated pan. Don’t let dipped bread sit around, as it will get too soggy.

5. Cook the First Side

• Place the custard-soaked bread in the pan and let it cook undisturbed for 3-4 minutes. Resist the urge to peek or move it around—you want that beautiful golden-brown crust to develop.
• Watch for these signs that it’s ready to flip: the edges will look set and slightly dry, you’ll see bubbles forming around the perimeter, and the underside should be a rich golden brown when you lift a corner with your spatula.
• If the bread is browning too quickly (before 3 minutes), reduce your heat slightly. If it’s taking longer than 4 minutes to brown, increase the heat a touch.

You might also enjoy: Air fryer morning frittata

6. Flip and Cook the Second Side

• Slide your spatula under the french toast, making sure you’ve got the entire slice supported. Flip it in one confident motion—hesitation often leads to messy flips!
• Cook the second side for another 2-3 minutes. The second side typically cooks faster than the first because the pan is fully heated and the custard is partially set.
• Check for doneness by gently pressing the center of the french toast. It should feel firm and spring back slightly. If it feels squishy or wet, give it another minute.
• When both sides are golden brown and the center feels set, transfer the finished french toast to a plate. I like to keep completed pieces in a 200°F (95°C) oven while I finish the remaining slices.

7. Repeat and Serve

• Add another ½ tablespoon of butter to the pan between batches. This ensures each slice gets that beautiful, buttery crust.
• Continue dipping and cooking the remaining bread slices, adjusting heat as needed. By the third or fourth slice, you’ll have the timing and technique down perfectly.
• Once all the french toast is cooked, serve immediately while it’s still warm. The texture is absolute perfection when it’s fresh off the griddle—crispy outside, custardy inside, and packed with pumpkin spice flavor.
• Top with your favorite garnishes: a drizzle of warm maple syrup, a dollop of whipped cream, a sprinkle of cinnamon sugar, or a handful of toasted pecans. I personally love mine with maple syrup and a pat of butter melting on top.

Tips for The Best Pumpkin French Toast

After making this recipe dozens of times and learning from my mistakes, here are the insider tips that guarantee perfect pumpkin french toast every single time.

• Use stale or day-old bread: Fresh bread is too soft and absorbs too much custard, leading to soggy french toast that falls apart. If you only have fresh bread, toast it lightly or let it sit out uncovered for an hour before using.
• Don’t skip the spice combination: The trifecta of cinnamon, nutmeg, and ginger is what gives this recipe its signature fall flavor. Using only cinnamon won’t deliver the same warm, complex taste.
• Control your heat carefully: Medium heat is key. I learned this after burning batch after batch when I first started. If your pan is smoking or the butter browns immediately, your heat is too high.
• Make sure your pumpkin custard is lump-free: Nobody wants chunks of unmixed pumpkin in their breakfast. Take an extra 30 seconds to whisk thoroughly—your texture will thank you.
• Let excess custard drip off: Hold each dipped slice over the dish for a few seconds before placing it in the pan. This prevents pooling and ensures even cooking.
• Use real maple syrup in the batter: It adds depth of flavor that sugar or pancake syrup just can’t match. The subtle maple notes complement the pumpkin beautifully.
• Add butter between batches: Fresh butter for each round of french toast ensures consistent browning and prevents sticking as fond builds up in the pan.
• Keep finished pieces warm: If you’re cooking for a crowd, place finished french toast on a baking sheet in a 200°F (95°C) oven. This keeps everything warm without drying it out.
• Adjust sweetness to taste: Some people love sweet breakfast, others prefer it more subtle. Start with the recipe as written, then adjust the maple syrup in the batter to your preference next time.
• Use pure pumpkin puree: This is worth repeating because I see people make this mistake often. Pumpkin pie filling contains sugar and spices that will throw off the recipe’s balance.

Serving Suggestions

Pumpkin french toast is delicious on its own, but the right accompaniments can transform it into a truly memorable breakfast experience. Here’s how I like to serve mine.

This french toast is naturally sweet and rich, so I love balancing it with both complementary and contrasting elements.

• Classic toppings: Warm maple syrup, salted butter, and a light dusting of powdered sugar never disappoint. Keep it simple and let the pumpkin flavor shine.
• Whipped cream and pecans: A generous dollop of barely sweetened whipped cream and a handful of toasted pecans add richness and crunch. This is my personal favorite.
• Greek yogurt and honey: For a lighter, tangier option, swap whipped cream for thick Greek yogurt drizzled with honey. The acidity cuts through the richness beautifully.
• Fresh fruit: Sliced apples sautéed with cinnamon, fresh berries, or caramelized bananas add freshness and natural sweetness.
• Savory sides: Balance the sweetness with crispy bacon, breakfast sausage, or my air fryer cheddar hash browns for a complete meal.
• Coffee pairings: Serve alongside a pumpkin spice latte, spiced apple cider, or a strong cup of black coffee.
• Brunch spread: Make this part of a larger autumn brunch with deviled eggs, fresh fruit salad, and mixed greens.

Variations of Pumpkin French Toast

One of my favorite things about this recipe is how easily it adapts to different tastes, dietary needs, and what you have in your pantry. Here are the variations I make most often.

• Pumpkin pecan french toast: Add ½ cup chopped toasted pecans to the custard mixture before dipping. The nuts add amazing texture and nuttiness that pairs perfectly with pumpkin.
• Cream cheese stuffed version: Spread softened cream cheese between two slices of bread before dipping in the custard. This creates an indulgent, cheesecake-like filling that’s absolutely heavenly.
• Gluten-free option: Use your favorite gluten-free bread. I recommend a hearty, thick-sliced variety rather than sandwich bread, which tends to fall apart.
• Dairy-free adaptation: Replace the milk with unsweetened almond, oat, or coconut milk. Use coconut oil instead of butter for cooking. The texture stays remarkably similar.
• Extra spice kick: Add ¼ teaspoon ground cloves and a pinch of cayenne pepper for a deeper, more complex spice profile with subtle heat.
• Chocolate chip twist: Press chocolate chips into the custard-coated bread just before cooking. They melt into pockets of chocolate that kids (and adults) go crazy for.
• French toast casserole: Cut the bread into cubes, arrange in a baking dish, pour the pumpkin custard over top, and bake at 350°F (175°C) for 35-40 minutes. Perfect for feeding a crowd.
• Apple cinnamon version: Add ½ teaspoon apple pie spice to the custard and top with sautéed apples.
• Protein-boosted: Add 1 scoop unflavored protein powder to the custard mixture. Whisk extra well to prevent clumping.
• Lighter version: Use egg whites (6 egg whites instead of 4 whole eggs) and skim milk. The texture will be slightly less rich but still delicious.

For a different take on healthy breakfast options, try my healthy crepe recipe.

Storage and Reheating

One of the best things about this pumpkin french toast is how well it stores, making it perfect for meal prep or saving leftovers.

Storing leftovers:

• Let the cooked french toast cool completely to room temperature before storing. Stacking warm pieces creates condensation and sogginess.
• Place cooled slices in an airtight container with parchment paper between layers to prevent sticking.
• Refrigerate for up to 3 days. The texture stays surprisingly good, though it’s always best fresh.
• For longer storage, freeze the french toast: arrange cooled slices in a single layer on a baking sheet and freeze until solid (about 2 hours), then transfer to a freezer bag with parchment between layers. Freeze for up to 2 months.

Reheating methods:

• Oven method (best for maintaining texture): Preheat oven to 375°F (190°C). Place frozen or refrigerated french toast on a baking sheet and heat for 8-10 minutes (refrigerated) or 12-15 minutes (frozen) until warmed through and slightly crispy.
• Toaster method (quickest): Pop refrigerated or frozen slices directly into the toaster on medium setting. This crisps up the exterior nicely.
• Microwave method (fastest but loses crispiness): Place on a microwave-safe plate and heat for 30-60 seconds for refrigerated french toast, or 60-90 seconds for frozen. The texture won’t be as crispy, but it works in a pinch.
• Stovetop method: Reheat in a skillet over medium-low heat with a small pat of butter, about 2-3 minutes per side. This method best restores the original texture.

Meal prep tip: Make a double batch on Sunday and freeze individual portions in freezer bags. You’ll have quick, homemade breakfast ready all week—just toast and top with your favorites. This has saved me on countless rushed mornings.

Nutritional Facts

Here’s the approximate nutritional breakdown per serving (2 slices of french toast without toppings):

Nutrient	Amount
Calories	285
Total Fat	9g
Saturated Fat	4g
Cholesterol	195mg
Sodium	380mg
Total Carbohydrates	38g
Dietary Fiber	3g
Sugars	10g
Protein	11g
Vitamin A	180% DV
Vitamin C	8% DV
Calcium	10% DV
Iron	15% DV

Note: Nutritional values are estimates and will vary based on specific brands and bread type used. Toppings like maple syrup, butter, and whipped cream will increase these values.

Health Benefits of Key Ingredients

While this pumpkin french toast is definitely a treat, it actually contains several nutritious ingredients that provide real health benefits.

The pumpkin puree is the nutritional star here, and I love that we’re sneaking vegetables into breakfast without anyone complaining.

• Pumpkin puree: Incredibly rich in beta-carotene, which your body converts to vitamin A for eye health and immune function. One serving provides over 200% of your daily vitamin A needs. It’s also packed with fiber (3g per serving) and antioxidants that fight inflammation.
• Eggs: Provide high-quality complete protein with all essential amino acids. They’re also one of the few natural food sources of vitamin D and contain choline, which supports brain health and memory.
• Cinnamon: This isn’t just for flavor—cinnamon has been shown to help regulate blood sugar levels and contains powerful antioxidants. Some studies suggest it may improve insulin sensitivity.
• Whole milk: Provides calcium for bone health, vitamin D, and healthy fats that help you feel satisfied. The fat also helps your body absorb the fat-soluble vitamins (A, D, E, K) from the other ingredients.
• Nutmeg and ginger: Both contain anti-inflammatory compounds and have been traditionally used for digestive health. Ginger particularly is known for soothing upset stomachs.
• Whole grain bread (if used): Adds extra fiber, B vitamins, and minerals compared to white bread. The complex carbohydrates provide sustained energy rather than a quick spike and crash.

Is it health food? No. But it’s a far cry from donuts or sugary cereal, and knowing there are actual nutrients in this breakfast makes me feel better about serving it regularly.

Read Also: Easy Pancake Recipe

FAQs About Pumpkin French Toast

1. Can I use pumpkin pie filling instead of pumpkin puree?

No, I strongly advise against it. Pumpkin pie filling already contains added sugar, spices, and thickeners that will throw off the recipe’s carefully balanced flavors. You’ll end up with overly sweet french toast with an artificial spice taste.

Stick with pure pumpkin puree, which lists only one ingredient: pumpkin. If you accidentally bought pie filling, save it for an actual pie and grab the right product for this recipe.

2. What’s the best bread to use for pumpkin french toast?

Brioche is my top choice because of its rich, slightly sweet flavor and sturdy texture that holds up beautifully to the pumpkin custard.

Challah is a close second with similar characteristics. Both have a tight crumb that absorbs the custard without falling apart.

In a pinch, thick-cut Texas toast or even thick sourdough works well. Avoid thin sandwich bread entirely—it gets too soggy and tears easily during cooking.

3. Can I make the pumpkin custard mixture ahead of time?

Absolutely! This is one of my favorite time-saving tricks. Mix the pumpkin custard the night before and store it in an airtight container in the refrigerator for up to 24 hours.

Just give it a good whisk before using since the ingredients may separate slightly. This makes busy mornings so much easier—you can have breakfast on the table in 15 minutes flat.

I wouldn’t recommend making it more than a day ahead, though, as the eggs can start to break down.

4. Why is my pumpkin french toast soggy in the middle?

This usually happens for one of three reasons: your bread is too thin, you’re soaking it for too long, or your heat is too high (cooking the outside before the inside sets).

Use thick-cut bread (at least 1-inch slices), dip for only 5-7 seconds per side, and cook over medium heat.

Also, make sure you’re letting excess custard drip off before placing the bread in the pan. If you follow these steps, you should get perfectly cooked French toast every time.

5. Can I freeze cooked pumpkin french toast?

Yes, and I highly recommend it for meal prep! Let the cooked french toast cool completely, then arrange slices in a single layer on a baking sheet and freeze until solid.

Once frozen, transfer to a freezer bag with parchment paper between layers. They’ll keep for up to 2 months. Reheat from frozen in the toaster, oven, or even a skillet.

This has saved me countless mornings when I needed a quick, homemade breakfast but had no time to cook from scratch.

Final Thoughts

This pumpkin french toast recipe has become one of those dishes that signals the arrival of fall in our house, right alongside the first batch of apple crisp and mugs of hot cider.

What I love most is that it takes something familiar—classic french toast—and transforms it into something special with just a few simple additions.

The pumpkin creates this incredibly custardy interior while the warm spices fill your kitchen with the most amazing aroma. It’s comfort food at its finest, but it’s also easy enough for a Tuesday morning when you just need something a little extra.

Give this pumpkin french toast a try this weekend. I promise it’ll become one of your fall favorites too. And if you make it, I’d love to hear how it turns out! Drop a comment below with your favorite toppings or any creative variations you try. Happy cooking!

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