Pumpkin French Toast Breakfast is the ultimate cozy morning meal for autumn. With warm spices, rich pumpkin puree, and golden crisp edges, it delivers everything you love about fall in every bite. Whether you’re planning a weekend brunch or craving something comforting midweek, this recipe fits the bill.
Not only is it quick to make, but it’s also great for using up leftover pumpkin puree. Plus, it’s naturally sweetened and easy to customize with toppings or mix-ins that fit your taste.
Why You’ll Love Pumpkin French Toast Breakfast
- Perfect for chilly fall mornings
- Easy to make in under 20 minutes
- Naturally sweet and warmly spiced
- Great use of leftover canned pumpkin
- Family-friendly and freezer-friendly
- Ideal for holiday mornings or casual weekends
- Makes your kitchen smell amazing
Ingredients You’ll Need
- 4 slices thick bread (brioche or Texas toast works best)
- 2 large eggs
- 1/3 cup pumpkin puree (not pie filling)
- 1/3 cup milk (dairy or non-dairy)
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1 tbsp maple syrup (or honey)
- Butter or oil for cooking
Topping Ideas:
- Powdered sugar
- Extra maple syrup
- Toasted pecans or walnuts
- Fresh berries or banana slices
- Dollop of whipped cream or Greek yogurt
- Pumpkin seeds (pepitas) for crunch
How to Make Pumpkin French Toast Breakfast
Step 1: Make the Custard
In a bowl, whisk together eggs, pumpkin puree, milk, vanilla, spices, and maple syrup until fully blended and smooth.
Step 2: Dip the Bread
Preheat a skillet over medium heat with butter or oil. Dip each bread slice into the pumpkin mixture, coating both sides. Let any excess drip off before placing it in the pan.
Step 3: Cook the Toast
Place dipped bread slices in the skillet. Cook for 2–3 minutes on each side, or until golden brown and slightly crisp on the edges.
Step 4: Serve Warm
Top with your favorite fall-inspired toppings. Serve immediately for best taste and texture.
Tips for Best Results
- Use day-old or slightly stale bread to avoid soggy centers
- Don’t soak the bread for too long — 5–10 seconds is enough
- Cook in batches and keep finished slices warm in the oven at 200°F
- Add a pinch of salt to balance the sweetness
- Use a non-stick skillet or well-seasoned cast iron for easy flipping
Make It Your Way
- Vegan: Replace eggs with flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) and use almond or oat milk
- Gluten-Free: Use gluten-free sandwich bread or cinnamon raisin bread
- Low Sugar: Skip syrup in the mix and use mashed banana or stevia for sweetness
- High Protein: Add a scoop of unflavored protein powder to the custard or pair with eggs and Greek yogurt on the side
Serving Suggestions
- Pair with warm chai, cinnamon tea, or a pumpkin spice latte
- Add scrambled eggs or turkey sausage for a full breakfast
- Serve with a side of roasted apples or pears for extra fall flavor
- Build a brunch board with mini versions, fresh fruit, and nut butters
- Slice into strips for kid-friendly “French toast fingers” with dip
Make-Ahead & Storage
- Prep Ahead: Mix the custard the night before and store covered in the fridge
- Fridge: Store cooked slices in an airtight container for up to 4 days
- Freezer: Freeze cooked slices between parchment paper, then transfer to a sealed bag for up to 2 months
- Reheat: Reheat in the toaster, skillet, or air fryer for best texture. Avoid microwaving if you want crisp edges
Nutrition Info (Per Serving – 2 slices)
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Carbohydrates | 30 g |
| Protein | 9 g |
| Fat | 12 g |
| Sugar | 7 g |
| Fiber | 3 g |
| Sodium | 260 mg |
Frequently Asked Questions
Can I use pumpkin pie filling instead of puree?
No, it’s best to use plain pumpkin puree to control the sweetness and spices. Pie filling is already sweetened and seasoned.
What bread works best?
Thick, sturdy slices like brioche, challah, sourdough, or Texas toast soak well without falling apart.
Can I make this ahead of time?
Yes! You can refrigerate the custard mixture overnight or freeze fully cooked slices for later use.
How do I prevent soggy toast?
Use thick, stale bread and avoid over-soaking. Cook on medium heat until edges are crisp and centers are set.
Is this good for kids?
Absolutely! It’s soft, sweet, and fun to top with fruit or whipped cream. Try cutting it into sticks for a finger-food version.
Can I double the recipe?
Yes — this recipe scales well. Double the custard and use a griddle to cook multiple slices at once.
Final Thoughts
Pumpkin French Toast Breakfast brings all the cozy, nostalgic fall flavors into one simple recipe. It’s satisfying, beautiful on the plate, and easy enough for busy mornings.
Make it part of your autumn routine — or enjoy it year-round when you want a little taste of fall comfort. Whether you serve it with coffee, fruit, or a full breakfast plate, this dish will quickly become a seasonal favorite!
Pumpkin French Toast Breakfast
Ingredients
Main Ingredients
- 4 slices thick bread brioche, challah, sourdough, or Texas toast
- 2 large eggs
- 0.33 cup pumpkin puree not pie filling
- 0.33 cup milk dairy or non-dairy
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 0.5 tsp ground cinnamon
- 1 tbsp maple syrup or honey
- 1 tbsp butter or oil for cooking
Toppings (Optional)
- powdered sugar, extra maple syrup, toasted pecans or walnuts, fresh berries or banana, whipped cream or Greek yogurt, pepitas as desired
Instructions
- Make custard: In a mixing bowl, whisk eggs, pumpkin puree, milk, vanilla, pumpkin pie spice, cinnamon, and maple syrup until smooth.
- Dip bread: Preheat a non-stick skillet over medium heat with butter/oil. Dip each slice 5–10 seconds per side; let excess drip off.
- Cook: Place dipped slices on the skillet. Cook 2–3 minutes per side until golden with lightly crisp edges and set centers.
- Serve: Plate warm and add favorite toppings (syrup, powdered sugar, nuts, berries, yogurt/whipped cream). Enjoy immediately.