This Fall Pumpkin French Toast Breakfast is the perfect way to welcome a crisp autumn morning. It wraps all the warm spices of the season into a classic breakfast dish that feels both comforting and special. Get ready to fill your home with the most incredible aroma.
I’ll never forget the chilly Saturday my sister, Jennifer, found leftover pumpkin purée in the kitchen. “Let’s make a secret recipe,” she whispered. In minutes, we were devouring the most magical French toast, our own delicious secret for a perfect autumn morning.
What Makes This French Toast a Keeper
- Quick & Easy: This delightful fall breakfast comes together in under 20 minutes.
- Perfectly Spiced: The blend of cinnamon, nutmeg, and ginger creates a warm and cozy pumpkin custard.
- Best Bread: Thick-cut bread like brioche or challah is essential for a fluffy interior and crisp exterior.
- Customizable: Easily adaptable with your favorite toppings, from classic maple syrup to toasted nuts or whipped pumpkin.
The Simple Ingredients for Our French Toast
- 4 thick slices brioche or challah bread
- 3 large eggs
- 1/2 cup pumpkin purée
- 1/2 cup milk
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Pinch of salt
- Butter or oil for cooking
- Maple syrup and whipped cream for serving
A Few Kitchen Tools That Help
Non-Stick Griddle
I find a large, non-stick griddle is a lifesaver for this recipe because you can cook all the slices at once without anything sticking.
Shallow Baking Dish
A shallow baking dish is perfect for dipping the bread; it lets you coat each slice evenly in the pumpkin custard without making a mess.
Let’s Make Some Breakfast Magic, Step by Step
First, Create That Dreamy Pumpkin Custard
In a large bowl, whisk together the eggs, pumpkin purée, milk, brown sugar, vanilla, cinnamon, nutmeg, ginger, and salt until smooth. I always take an extra minute here to make sure the pumpkin custard is completely lump-free; it makes for a much silkier coating on the bread.
Next, Give Each Slice a Gentle Dip
Dip each slice of bread into the mixture, coating both sides well. Don’t let the bread soak for too long, especially if you’re using a softer bread like brioche. A quick, even dip on both sides is all you need, then let the excess drip off.
Now, Let’s Warm Up the Pan
Heat a skillet or griddle over medium heat and melt a little butter. You’ll know the pan is ready when the butter is melted and has a gentle sizzle. That sound always makes me feel like a wonderful meal is just moments away.
Then, Cook to a Perfect Golden-Brown
Cook the bread slices for 2–3 minutes per side, until golden brown and slightly crisp. Patience is the key here! Resist the urge to flip them too early; waiting that extra minute is what gives you that perfect golden crust.
Finally, The Best Part: Serving!
Serve warm with maple syrup, a dollop of whipped cream, and a sprinkle of cinnamon. This is the best part, piling on the toppings and enjoying this incredible fall treat while it’s nice and warm.
A Quick Note on Nutrition
Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and quantities used. The values are calculated using standard nutrition databases and should be considered an approximation.
Want to Make It a Little Lighter?
For a lighter version of this delightful pumpkin breakfast, you can easily make a few swaps. Consider using whole-wheat or sprouted-grain bread for extra fiber. You can also substitute the milk with a lower-calorie option like almond or skim milk and replace the brown sugar with maple syrup or a sugar-free alternative. For cooking, a light spritz of cooking oil spray works beautifully instead of butter.
My Favorite Ways to Dress It Up
This Pumpkin French Toast is a star on its own, but it’s even better when dressed up for a festive fall brunch. I love serving it with a side of crispy, salty bacon to balance the sweetness. For a bit of crunch, try topping it with a handful of toasted pecans or candied walnuts. If you want to get extra creative, a dollop of tangy Greek yogurt with a swirl of whipped pumpkin purée is absolutely divine.
A Few Little Secrets for Success
- Don’t Drown the Bread: Dipping the bread for too long will make it fall apart in the pan. A quick, even coating on each side is all it needs to absorb that wonderful pumpkin custard without becoming soggy.
- Choose Your Bread Wisely: A standard, thin sandwich bread won’t hold up to the egg mixture. It’s worth it to find a sturdy, thick-sliced bread like challah or brioche for the best French toast recipe experience.
- Find the Perfect Temperature: If your skillet is too hot, the outside will burn before the inside is cooked. If it’s too cool, the bread will absorb too much butter and become greasy. A steady medium heat is perfect for achieving that beautiful golden-brown color.
Saving Some for Later (If You Have Any!)
If you happen to have leftovers, they store quite well! Let the French toast cool completely, then place slices in an airtight container, separated by sheets of parchment paper to prevent sticking. They will keep in the refrigerator for up to 3 days. To reheat, you can pop them in the toaster or a warm oven for a few minutes until heated through and slightly crisp again.
From My Kitchen to Yours
There’s something so special about filling the house with the scent of warm spices on a cool morning. This is one of those pumpkin breakfast recipes that just feels like a hug on a plate. I hope that when you make this French toast, you’re not just making breakfast, but also creating a warm, happy memory of your own. It’s a simple joy, and one that’s truly meant to be shared.
A Few Things You Might Be Wondering
Can this recipe be turned into a baked casserole?
Yes, this recipe adapts wonderfully into a Pumpkin French Toast Casserole or a Pumpkin French Toast Bake. Simply cube the bread, place it in a greased baking dish, pour the pumpkin custard mixture over the top, and let it soak for at least 30 minutes (or overnight in the fridge). Bake at 375°F (190°C) for 30-40 minutes, or until the top is golden and the custard is set.
What’s the very best bread to use for this recipe?
Thick-cut, sturdy bread is best. Brioche and challah are my favorites because their rich, eggy texture creates a soft, custardy interior. However, a thick-sliced Texas toast or even a day-old French bread would also work beautifully.
Is it okay to use pre-made pumpkin pie spice?
Absolutely! If you have pumpkin pie spice on hand, it’s a perfect shortcut. Use about 1 ¾ teaspoons of pumpkin pie spice as a substitute for the cinnamon, nutmeg, and ginger called for in the recipe.
Print
Fall Pumpkin French Toast Breakfast
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Fall Pumpkin French Toast Breakfast is the perfect way to welcome a crisp autumn morning. It wraps all the warm spices of the season into a classic breakfast dish that feels both comforting and special.
Ingredients
- 4 thick slices brioche or challah bread
- 3 large eggs
- 1/2 cup pumpkin purée
- 1/2 cup milk
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Pinch of salt
- Butter or oil for cooking
- Maple syrup and whipped cream for serving
Instructions
- In a large bowl, whisk together the eggs, pumpkin purée, milk, brown sugar, vanilla, cinnamon, nutmeg, ginger, and salt until smooth.
- Dip each slice of bread into the mixture, coating both sides well without soaking too long. Let the excess drip off.
- Heat a skillet or griddle over medium heat and melt a little butter until it gently sizzles.
- Cook the bread slices for 2–3 minutes per side, until golden brown and slightly crisp.
- Serve warm with maple syrup, whipped cream, and a sprinkle of cinnamon.
Notes
For a lighter version, try whole-wheat bread, almond milk, and a sugar-free sweetener. Leftovers store well in the fridge for 3 days; reheat in a toaster or oven. This recipe can also be adapted into a baked French Toast Casserole.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 9g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 95mg
Keywords: pumpkin french toast, fall breakfast, pumpkin spice, autumn recipe