Pumpkin Pie French Toast is a delicious twist on a breakfast classic, blending the creamy, warm flavors of pumpkin pie with the comforting texture of French toast. It’s all about the soft, custardy bread soaked in a pumpkin-spiced egg mixture, then cooked until golden and served with a sprinkle of cinnamon or a drizzle of maple syrup.
I love making this on chilly mornings when I want something cozy and a little special. It’s like having a comforting slice of pumpkin pie that you can eat with a fork and knife, plus all the goodness of a breakfast meal. I sometimes add a dollop of whipped cream or a handful of chopped nuts to make it even more fun and tasty.
What makes this recipe a favorite is how easy it is to whip up and how everyone around the table lights up when they take their first bite. It’s perfect for a weekend treat or a holiday morning. Trust me, once you try this, pumpkin pie and French toast will never be the same in your house!
Key Ingredients & Substitutions
Bread: Thick slices like brioche or challah work best. Their soft, slightly sweet texture soaks up the custard without falling apart. If you don’t have these, go for Texas toast or another sturdy white bread.
Pumpkin Puree: Use canned pumpkin for convenience, or homemade if you prefer a fresh flavor. Avoid pumpkin pie filling since it has added sugar and spices that could change the taste.
Spices: Cinnamon, ginger, nutmeg, and cloves create that classic pumpkin pie flavor. If you want, you can swap in pumpkin pie spice blend to simplify the process.
Milk & Cream: The milk and cream make the custard rich and creamy. Whole milk gives a nice texture, but you can use any milk or milk alternative you like.
Sweetener: Brown sugar adds a deep, molasses-like sweetness. You could swap it with maple syrup or honey if you prefer.
How Do You Get the Perfect Soak Without Soggy French Toast?
The trick is to let the bread absorb just enough of the custard mixture to be soft inside but still hold its shape when cooking.
- Dip each slice for about 20 seconds per side. Thicker slices may need slightly longer.
- Avoid soaking too long; bread that’s too wet will fall apart in the pan.
- Let excess drip off before placing the bread in the hot skillet.
- Cook on medium heat so the outside browns nicely while the inside cooks through.
Using slightly stale bread also helps it soak better without falling apart, so don’t be afraid to use day-old bread!
Equipment You’ll Need
- Large shallow bowl – perfect for whisking the egg and pumpkin mixture and easily dipping the bread slices.
- Nonstick skillet or griddle – helps cook the French toast evenly without sticking or breaking.
- Spatula – lets you flip the toast carefully to keep it intact and golden brown.
- Whisk – great for blending eggs, pumpkin, and spices into a smooth custard.
- Measuring cups and spoons – ensures you add just the right amount of each ingredient.
Flavor Variations & Add-Ins
- Add a tablespoon of maple syrup or honey to the custard for extra natural sweetness and depth.
- Swap pumpkin puree for sweet potato puree for a similar texture with a slightly different taste.
- Mix in chocolate chips or chopped pecans before cooking to add a crunchy or gooey surprise.
- Top with cream cheese or mascarpone instead of whipped cream for a tangy, creamy contrast.
How to Make Pumpkin Pie French Toast
Ingredients You’ll Need:
Main Ingredients:
- 8 slices thick bread (brioche or challah recommended)
- 3/4 cup pumpkin puree (canned or homemade)
- 4 large eggs
- 1/2 cup milk (whole or 2%)
- 1/4 cup heavy cream
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon vanilla extract
- Pinch of salt
- Butter or oil for cooking
Toppings (Optional):
- Maple syrup, for serving
- Whipped cream
- Additional cinnamon or pumpkin pie spice for garnish
Time Needed
This recipe takes about 10 minutes to prepare the custard mixture and soak the bread, plus 20 minutes to cook the French toast slices. So, in total, you need about 30 minutes from start to finish for a cozy breakfast treat!
Easy Step-by-Step Instructions:
1. Make the Pumpkin Custard Mixture:
In a large shallow bowl, whisk the eggs, milk, heavy cream, and vanilla extract together until smooth. Then add the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves, and a pinch of salt. Whisk again until the mixture is creamy and spices are blended well.
2. Soak the Bread:
Heat a skillet or griddle over medium heat and add a little butter or oil. Dip each slice of bread into the pumpkin custard, letting it soak for about 20 seconds on each side. Be careful not to soak too long, or the bread could get soggy.
3. Cook the French Toast:
Place the soaked bread slices onto the hot skillet. Cook for 3 to 4 minutes on each side, or until golden brown and cooked through. Keep finished slices warm while you cook the rest.
4. Serve and Enjoy!
Stack your pumpkin pie French toast on plates. Add a dollop of whipped cream on top, sprinkle some cinnamon or pumpkin pie spice, and drizzle with warm maple syrup. Serve warm and enjoy that delicious fall flavor in every bite!
Can I Use Frozen Pumpkin Puree for This Recipe?
Yes, frozen pumpkin puree works great! Just thaw it completely in the refrigerator or microwave before using. Give it a good stir to smooth out any excess liquid before adding to the custard mixture.
What’s the Best Bread for Pumpkin Pie French Toast?
Brioche and challah are ideal because they’re thick, soft, and absorb the custard without falling apart. If you don’t have those, use Texas toast or day-old bread for best results.
Can I Make Pumpkin Pie French Toast Ahead of Time?
You can prepare the custard mixture a few hours in advance and refrigerate it. Dip and cook the bread just before serving for the freshest texture. Leftover cooked French toast can be stored in the fridge for up to 2 days and reheated carefully.
How Should I Store and Reheat Leftovers?
Store leftover French toast in an airtight container in the fridge. To reheat, warm slices gently in a skillet over medium-low heat or use a toaster oven to keep them crispy. Avoid the microwave to prevent sogginess.
