Pumpkin Pie French Toast is a delightful twist on a breakfast classic that combines the cozy flavors of pumpkin pie with the golden, fluffy goodness of French toast. Imagine slices of bread soaked in a spiced pumpkin batter, cooked until crisp on the outside and tender inside, then topped with a dusting of cinnamon and a drizzle of maple syrup. It’s like autumn mornings wrapped up on a plate.
I love making this dish on a slow weekend when there’s time to enjoy each bite. The pumpkin and spices give the French toast a warm, comforting vibe, and it smells amazing while it’s cooking—like your kitchen is ready for fall no matter the season. One tip I’ve learned is to use thick slices of bread so they soak up just the right amount of the pumpkin mixture without getting soggy.
This Pumpkin Pie French Toast is perfect served with a dollop of whipped cream or a handful of toasted pecans to add a little crunch. I like to share it with family or friends because it’s the kind of breakfast that feels special but isn’t hard to make. Whether it’s a holiday morning or just a treat to brighten the day, it always brings smiles and requests for seconds.
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin is easy to use and perfect for this recipe. If you have fresh pumpkin, roast and puree it for a fresher taste. Avoid pie filling, as it’s sweetened and spiced already.
Spices: Cinnamon, nutmeg, ginger, and cloves give the classic pumpkin pie flavor. If you don’t have all, pumpkin pie spice mix is a great one-step substitute.
Bread: Thick slices like brioche, challah, or Texas toast soak up the batter without falling apart. If you prefer gluten-free, use firm gluten-free bread to keep the texture right.
Milk: Whole milk makes the custard creamy, but you can swap with any milk or plant milk like almond or oat milk for a dairy-free option.
How Do You Get French Toast Perfectly Cooked Without Being Soggy?
Soaking the bread just right is key. Here’s how to nail it:
- Dip bread for about 15-20 seconds per side — enough to soak but not let it fall apart.
- Use thick slices to hold moisture better.
- Cook on medium heat so the outside crisps up while the inside sets fully.
- Use butter or oil to prevent sticking and add a nice golden color.
Patience while cooking helps too. Don’t rush flipping; wait until the edges look set and a spatula slides under easily. This keeps French toast tender inside and crisp outside every time.
Equipment You’ll Need
- Large mixing bowl – perfect for whisking together the pumpkin batter smoothly.
- Whisk – helps blend eggs, spices, and pumpkin evenly for that rich flavor.
- Large skillet or griddle – provides a nice flat surface to cook the toast evenly and get a golden crust.
- Spatula – makes flipping the French toast easy without breaking it.
- Measuring spoons and cups – for accurate spice and liquid measurements to keep the flavors balanced.
Flavor Variations & Add-Ins
- Add a splash of espresso or strong coffee to the batter for a subtle mocha twist that pairs well with pumpkin spice.
- Top with chopped toasted pecans or walnuts to add a crunchy texture and nutty flavor.
- Mix in 1/4 cup cream cheese into the batter or spread on top for a creamy, tangy contrast to the sweetness.
- Swap maple syrup for warm caramel sauce or honey for a different sweet topping that’s just as delicious.
How to Make Pumpkin Pie French Toast
Ingredients You’ll Need:
Main Ingredients:
- 4 large eggs
- ½ cup canned pumpkin puree
- ¾ cup whole milk (or your preferred milk)
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- 2 tbsp brown sugar (optional for sweetness)
- Pinch of salt
- 8 slices thick-cut bread (brioche, challah, or Texas toast recommended)
- Butter or oil, for cooking
- Maple syrup, for serving
- Whipped cream, for topping (optional)
- Ground cinnamon or pumpkin pie spice, for garnish (optional)
Time Needed:
This recipe takes about 10 minutes to prep and about 15 minutes to cook, making it a quick and cozy breakfast or brunch option!
Step-by-Step Instructions:
1. Make the Pumpkin Batter:
In a large bowl, whisk eggs, pumpkin puree, milk, vanilla, spices, brown sugar, and a pinch of salt until everything is smooth and well mixed.
2. Cook the French Toast:
Heat a skillet or griddle over medium heat and add a little butter or oil to keep the toast from sticking. Dip each bread slice into the pumpkin batter, soaking each side for about 15–20 seconds so it’s fully coated but not soggy.
Place the soaked bread on the skillet and cook for 3–4 minutes on each side, or until it’s a lovely golden brown and cooked through.
3. Serve and Enjoy:
Stack the French toast on plates. Top with whipped cream if you like, sprinkle a little cinnamon or pumpkin pie spice, and pour a generous drizzle of maple syrup on top.
Serve warm and enjoy the comforting flavors of pumpkin pie in every bite!
Can I Use Frozen Bread for Pumpkin Pie French Toast?
Yes! Frozen bread works great and can actually soak up the batter better. Just let it thaw slightly at room temperature for about 15 minutes before dipping to avoid tearing.
How Can I Make This Recipe Dairy-Free?
Simply substitute the whole milk with your favorite plant-based milk such as almond, oat, or coconut milk. Use dairy-free butter or oil for cooking, and choose a dairy-free whipped topping if desired.
Can I Prepare the Batter Ahead of Time?
You can mix the pumpkin batter the night before and store it covered in the fridge. Give it a good whisk before using. However, dip and cook the bread fresh to keep the best texture.
How Should I Store Leftover Pumpkin Pie French Toast?
Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or microwave until warmed through. Avoid soggy toast by reheating on the stove when possible.
