Pumpkin French Toast Breakfast
All the cozy flavors of fall in one pan: thick slices of bread dipped in a pumpkin-spice custard, cooked to golden perfection with crisp edges and a soft center. It’s quick (under 20 minutes), family-friendly, and a smart way to use leftover pumpkin puree.
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.
Notes
Tips: Use day-old/thick bread to avoid sogginess; add a pinch of salt to the custard; keep cooked slices warm in a 200°F (95°C) oven while finishing batches; use a non-stick or well-seasoned cast iron skillet for easy flipping.
Make it your way: Vegan—use flax eggs (1 tbsp ground flax + 3 tbsp water per egg) and plant milk. Gluten-free—use GF bread. Low sugar—omit syrup in custard and sweeten at the table. Higher protein—add a scoop of unflavored protein powder to the custard.
Serving ideas: Pair with chai or cinnamon tea; add scrambled eggs or turkey sausage; serve with roasted apples/pears; cut into strips for kid-friendly dippers.
Make-ahead & storage: Mix custard the night before. Refrigerate cooked slices up to 4 days or freeze up to 2 months (separated by parchment). Reheat in toaster, skillet, or air fryer for crisp edges.
Portion note: Makes 2 servings (2 slices per serving).