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Pumpkin Pie French Toast

Alright, friends, I have to admit—this Pumpkin Pie French Toast might just be my new fall obsession. Picture this: thick slices of bread soaked in a spiced pumpkin custard, sizzling gently in the pan, filling your kitchen with that warm, cozy aroma of cinnamon and nutmeg. Each bite is soft, rich, and oh-so comforting, like your favorite pumpkin pie got a fluffy, toasty upgrade. It’s the kind of breakfast that makes you want to slow down, grab a hot mug of coffee, and savor every last crumb. Bonus? It’s super easy to whip up on a crisp morning when you want something a little special but not too complicated. Ready to dive in and make your mornings feel like a warm autumn hug?

Quick Facts

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

For the Main Dish:

4 large eggs
1 cup whole milk
½ cup pumpkin puree (not pumpkin pie filling!)
2 tbsp maple syrup
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
Pinch of salt
8 slices thick-cut bread (brioche or challah work beautifully)
Butter, for cooking

For the Sauce / Garnish (Optional):

Maple syrup
Powdered sugar
Chopped pecans or walnuts
Whipped cream

How I Make It

Step 1:

In a large shallow dish or bowl, whisk together the eggs, milk, pumpkin puree, maple syrup, vanilla extract, cinnamon, nutmeg, ginger, and salt until everything is well combined and smooth. This pumpkin-spiced custard is where all the flavor magic happens!

Step 2:

Heat a large skillet or griddle over medium heat and add a small pat of butter. While it’s warming, dip each slice of bread into the pumpkin custard, letting it soak for a good 20-30 seconds per side. You want the bread to absorb the custard but not get soggy and fall apart—think soaked but still sturdy.

Step 3:

Place the soaked bread slices onto the hot skillet and cook until golden brown and slightly crisp on the bottom, about 3-4 minutes. Flip carefully and cook the other side the same way. Lower the heat a bit if you notice the toast browning too fast before cooking through.

Step 4:

As you finish cooking batches, keep the French toast warm on a plate tented with foil or in a low oven (around 200°F). This trick keeps it soft and warm without drying out.

Step 5:

Serve immediately with your favorite toppings—maybe a drizzle of maple syrup, a dusting of powdered sugar, and a sprinkle of crunchy nuts for texture. Oh, and a dollop of whipped cream never hurts!

Variations & Tips

For extra decadence, add a splash of heavy cream or half-and-half instead of milk in the custard.
If you prefer a dairy-free version, swap milk with almond or oat milk, and use coconut oil in place of butter.
Use day-old bread for better soaking; super fresh bread can be too soft and fall apart.
Add a pinch of cloves or allspice to the custard for an even spicier twist.
To make ahead, you can soak the bread slices in custard and refrigerate for up to 2 hours before cooking.
If your bread isn’t browning well, try increasing the heat slightly or add a little more butter to the pan.

How I Like to Serve It

This Pumpkin Pie French Toast is a dream for chilly fall weekends, perfect alongside crispy bacon or hearty sausage. I love serving it with a big mug of chai or cinnamon-spiced coffee. It also shines during holiday brunches when you want to impress without stress. Sprinkle some festive pecans on top, and you’re instantly in cozy-season heaven.

Notes

Store leftovers tightly covered in the fridge for up to 2 days; reheat gently in a skillet or toaster oven to keep that crisp edge.
For pumpkin puree, avoid the sweetened pie filling—it changes the texture and sweetness level too much.

Closing: This recipe hits all the right cozy notes every time, turning simple ingredients into a breakfast you’ll want again and again.

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