Pumpkin Pie French Toast

Okay, I have to admit—this Pumpkin Pie French Toast is basically like breakfast magic. Imagine waking up to that warm, spicy pumpkin aroma swirling through your kitchen, with each bite bringing a soft, custardy center and a slightly crisp, cinnamon-kissed crust. Seriously, it’s like pumpkin pie decided to crash your Sunday brunch in the best way possible. If you’ve ever struggled with soggy French toast or bland pumpkin recipes, I’ve got you covered. Plus, I’ll share little fixes you’ll want to remember for every autumn morning ahead. Trust me, this dish shines brightest when the air gets crisp and your cozy slippers come out!

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 canned pumpkin puree
• 2 tbsp maple syrup
• 1 tbsp brown sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp salt
• 8 slices thick-cut bread (like brioche or challah)
• Butter or oil, for cooking

For the Sauce / Garnish:

• Maple syrup, for drizzling
• Powdered sugar, optional
• Whipped cream or yogurt, optional

How I Make It

Step 1:

In a wide, shallow bowl, I whisk together eggs, milk, pumpkin puree, maple syrup, brown sugar, vanilla, cinnamon, ginger, nutmeg, and salt until it’s smooth and smells like fall in a bowl. This mixture is the flavor base, so no shortcuts here!

Step 2:

Next, heat a large skillet or griddle over medium heat and add a pat of butter. You want it hot but not smoking—medium heat lets the toast soak the custard without burning on the outside.

Step 3:

Dip each slice of bread into the pumpkin mixture, letting it soak for about 20 seconds per side. Pro tip: If your bread is fresh and soft, soak less to prevent sogginess; day-old bread is perfect for soaking up more custard.

Step 4:

Place the soaked bread on the hot skillet. Cook each side about 3–4 minutes until golden brown and slightly crisp. Don’t rush this step—it’s where you get that wonderful crust.

Step 5:

Work in batches, adding more butter as needed. Keep cooked French toast warm on a baking sheet in a 200°F oven while finishing the rest.

Step 6:

Serve immediately with a drizzle of pure maple syrup, a sprinkle of powdered sugar, and a dollop of whipped cream or Greek yogurt if you want a little tangy contrast.

Variations & Tips

• Swap whole milk for half-and-half for an extra rich custard.
• Use gluten-free or oat bread to suit dietary needs.
• Add a pinch of cloves or allspice to the custard for extra warmth.
• For a nutty crunch, sprinkle chopped pecans on top just before serving.
• If you want it dairy-free, use almond or oat milk and coconut oil instead of butter.
• To avoid soggy toast, always use thick-sliced, sturdy bread.

How I Like to Serve It

I love serving this Pumpkin Pie French Toast on a crisp fall morning when the sunlight is just right, with a cup of strong coffee or chai tea. It’s perfect for leisurely weekend breakfasts or holiday brunches with friends and family. Pair it with crispy bacon or sausage for savory balance, and maybe some fresh apple slices on the side for added crunch.

Notes

• Store leftovers in an airtight container in the fridge for up to 2 days.
• Reheat gently in a skillet or toaster oven to keep edges crispy.

Closing: This recipe never fails to deliver that perfect cozy bite, making even the simplest mornings feel special and wrapped in autumn’s warm hug.