Fall Pumpkin French Toast Breakfast is the perfect way to welcome the cozy season. It’s thick, golden slices of bread dipped in a spiced pumpkin batter that’s full of cinnamon, nutmeg, and a hint of vanilla. When cooked, each piece turns out soft on the inside and slightly crispy on the edges, with a warm pumpkin flavor that fills the kitchen with fall vibes.
I love making this on chilly weekend mornings when the house feels quiet and calm. It’s a simple recipe, but the pumpkin adds a special twist that makes everyone smile. I usually sprinkle a bit of powdered sugar and drizzle some maple syrup on top, and sometimes I add a handful of toasted pecans for extra crunch. It feels like a little celebration in every bite.
This French toast is great served with a side of fresh fruit or a hot cup of coffee or tea. I’ve found that it’s also a fantastic way to use up extra pumpkin puree you might have around. Plus, it’s a sweet start that fills you up and keeps your spirits high on those crisp, colorful mornings. It’s a fall breakfast treat that I look forward to all season long!
Key Ingredients & Substitutions
Thick-cut bread: Brioche or challah give the best texture because they soak up the pumpkin batter well without falling apart. If you don’t have these, Texas toast or any sturdy white bread works fine.
Pumpkin puree: Use plain canned pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced. Fresh pumpkin puree works too if you have the time to cook and mash it.
Milk: Whole milk adds creaminess, but you can substitute with almond, oat, or soy milk if you want a dairy-free option. Using half-and-half gives a richer taste but adds calories.
Spices: Cinnamon and nutmeg are essential for that classic pumpkin flavor. Ground ginger is optional but adds a warm touch. Feel free to add a pinch of cloves or allspice for more depth.
How Do You Get the Perfect Pumpkin French Toast without It Being Soggy?
Getting the right soak time is key. Dip each slice of bread into the pumpkin batter for just 10-15 seconds on each side. This lets the bread absorb enough liquid and flavor without becoming too wet and falling apart.
- Use thick slices so they hold together better.
- Cook over medium heat to allow the inside to cook through while getting a golden crust outside.
- Don’t overcrowd the pan, so heat stays even and the bread crisps nicely.
With these steps, your French toast will be perfectly soft on the inside and gently crisp on the outside—the best way to enjoy pumpkin for breakfast!
Equipment You’ll Need
- Large mixing bowl – I like it because it makes whisking the batter easy and mess-free.
- Whisk – keeps the batter smooth without lumps.
- Skillet or griddle – a flat surface that cooks the French toast evenly. Non-stick or cast-iron works well.
- Spatula – for flipping the bread perfectly without tearing.
- Measuring cups and spoons – for accurate ingredients, especially when measuring the pumpkin and spices.
- Cooling rack or plate – to rest the French toast without getting soggy.
Flavor Variations & Add-Ins
- Replace pumpkin with apple sauce and add cinnamon for an apple cinnamon twist.
- Add chopped walnuts or pecans on top for crunch and extra flavor.
- Mix in cream cheese or mascarpone into the batter for a rich, creamy inside.
- Sprinkle a little allspice or cloves into the batter for a more warming spice profile.
Fall Pumpkin French Toast Breakfast
Ingredients You’ll Need:
For the French Toast:
- 8 slices thick-cut bread (brioche or challah preferred)
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 4 large eggs
- 1/2 cup whole milk (or half-and-half for richer flavor)
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional)
- Pinch of salt
- Butter or oil for cooking
For Serving:
- Powdered sugar, for dusting
- Whipped cream, for garnish
- Maple syrup, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and another 15 minutes to cook the French toast. So, you’ll have a cozy, pumpkin-flavored breakfast ready in roughly 25 minutes!
Step-by-Step Instructions:
1. Mix the Pumpkin Batter:
In a large bowl, whisk together the eggs, whole milk, pumpkin puree, brown sugar, vanilla extract, cinnamon, nutmeg, ground ginger (if using), and a pinch of salt. Stir until the mixture is smooth and all the ingredients are well combined.
2. Heat Your Cooking Surface:
Place a large skillet or griddle over medium heat and add a little butter or oil to coat the pan. This helps to prevent sticking and gives your French toast a lovely golden crust.
3. Soak the Bread:
Dip each slice of bread into the pumpkin batter. Let it soak for about 10-15 seconds on each side — just enough so it absorbs flavor without becoming too soggy and falling apart.
4. Cook the French Toast:
Put the soaked slices onto your hot skillet. Cook for 3 to 4 minutes on each side until the bread is golden brown and cooked through. If the skillet gets too hot, lower the heat so the toast doesn’t burn.
5. Serve and Enjoy:
Stack your warm, pumpkin-spiced French toast on plates. Dust with powdered sugar, add a dollop of whipped cream, and drizzle generously with maple syrup. You can also add fresh fruit or nuts for extra texture and flavor. Now, dig in and enjoy your delicious fall breakfast!
Can I Use Frozen Pumpkin Puree?
Yes! Just make sure to thaw it completely in the refrigerator overnight or quickly in the microwave before using. Give it a good stir to smooth it out before adding to the batter.
What Bread Works Best for Pumpkin French Toast?
Thick-cut breads like brioche or challah are ideal since they absorb the batter while holding their shape. If you don’t have these, sturdy white bread or Texas toast are good alternatives.
Can I Make This Recipe Dairy-Free?
Absolutely! Substitute whole milk with almond, oat, or soy milk, and use a dairy-free butter or oil for cooking. The flavor and texture will still be delicious.
How Should I Store Leftovers?
Keep any leftover French toast in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat or in the microwave until warmed through.