Fall Pumpkin French Toast Breakfast is like a cozy hug on a plate. Imagine thick slices of bread soaked in a creamy pumpkin-spiced batter, fried until golden and topped with warm maple syrup and a sprinkle of cinnamon. The flavors of pumpkin, cinnamon, and nutmeg make it feel like autumn in every bite.
I love making this for a weekend treat when the weather starts to cool down. It fills the kitchen with that wonderful pumpkin spice aroma that instantly puts me in a happy, relaxed mood. A simple tip that makes a big difference is to make sure you let the bread soak up the pumpkin mixture well, so each slice is soft and flavorful on the inside with a nice crisp outside.
Serving this topped with fresh fruit or a dollop of yogurt makes it even better, but I’m perfectly happy just piling on the syrup and a little butter. It’s one of those breakfasts that feels special even though it’s easy to whip up. Whenever I make it, it brings back nice memories of slow mornings and good company.
Key Ingredients & Substitutions
Pumpkin Puree: Use pure canned pumpkin, not pumpkin pie filling with added sugar and spices. If fresh pumpkin is your thing, roast and mash it until smooth. You can swap with sweet potato puree for a similar creamy texture and sweetness.
Bread: Thick slices like brioche, challah, or Texas toast soak up the batter nicely without falling apart. If you have day-old bread, even better—it absorbs the mixture perfectly.
Spices: Cinnamon and nutmeg are must-haves here for that warm fall vibe. Cloves add a nice touch but feel free to skip if you prefer milder spices. Pumpkin pie spice blends can be a shortcut too.
Milk: I like whole milk for richness, but almond, oat, or soy milk work well too, especially if you want it dairy-free. Just choose unsweetened versions so the batter doesn’t get too sweet.
How Do You Get Pumpkin French Toast Soaking Just Right?
Soaking time is key for French toast that’s tender inside but crisp outside. Here’s how I like to do it:
- Dip the bread slices into the pumpkin-egg mixture, holding each side for about 20-30 seconds. This gives the bread enough time to absorb flavor without becoming soggy.
- If your bread is very fresh and soft, soak for less time to avoid falling apart.
- Use thicker bread slices so they can handle soaking better.
- Cook on medium heat to get a nice golden crust without burning while the inside cooks fully.
These steps help create that perfect balance of fluffy, flavorful middle and crispy edges every time.
Equipment You’ll Need
- Large mixing bowl – I use this to whisk together the egg and pumpkin mixture easily.
- Whisk or fork – makes blending the ingredients smooth and quick.
- Skillet or griddle – a non-stick surface helps you get a nice golden crust without sticking.
- Spatula – handy for flipping the bread slices smoothly.
- Basting brush (optional) – can help you coat the bread more evenly if you prefer.
- Measuring spoons and cups – for accurate spice and liquid measurements.
Flavor Variations & Add-Ins
- Chocolate chips – sprinkle some on top or mix into the batter for extra richness.
- Walnuts or pecans – add crunch and a nutty flavor, perfect for fall vibes.
- Cream cheese – spread on the bread before soaking for a creamy, tangy bite.
- Maple pecan syrup – swap plain syrup for a nutty, sweet topping that complements the spices.
Fall Pumpkin French Toast Breakfast
Ingredients You’ll Need:
For the Pumpkin Batter:
- 4 large eggs
- 1 cup whole milk (or any milk of choice)
- 1/2 cup pumpkin puree
- 2 tablespoons maple syrup (plus extra for serving)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- 1/4 teaspoon salt
For the French Toast:
- 6-8 thick slices of bread (brioche, challah, or Texas toast work great)
- Butter for cooking and serving
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes for prep, plus 10-15 minutes to cook the French toast. It’s a quick and cozy breakfast you can enjoy in under 30 minutes from start to finish.
Step-by-Step Instructions:
1. Make the Pumpkin Batter:
In a large bowl, whisk together the eggs, milk, pumpkin puree, maple syrup, and vanilla extract until smooth. Stir in the cinnamon, nutmeg, ginger, cloves (optional), and salt, mixing well so the spices are evenly combined.
2. Soak the Bread:
Heat a large skillet or griddle over medium heat and melt a small amount of butter to coat the surface. Dip each slice of bread into the pumpkin mixture, soaking each side for about 20-30 seconds. The bread should be coated but not soggy.
3. Cook the French Toast:
Place the soaked bread slices onto the heated skillet. Cook for 3-4 minutes on each side until each piece is golden brown and cooked through. Add more butter to the skillet as needed to keep the French toast from sticking.
4. Serve and Enjoy:
Transfer your cooked French toast to plates. Top with a pat of butter and drizzle generously with maple syrup. If you like, dust with powdered sugar for a pretty finish. Serve warm and savor the comforting fall flavors!
Can I Use Frozen Pumpkin Puree for This Recipe?
Yes! Just make sure to thaw it completely in the fridge or at room temperature before using. Give it a good stir to smooth out any liquid before mixing it into the batter.
What Bread Works Best for Pumpkin French Toast?
Thick, sturdy breads like brioche, challah, or Texas toast are perfect. They soak up the batter without falling apart and give you that soft, custardy inside with a crisp outside.
Can I Make This Ahead of Time?
You can prepare the pumpkin batter the night before and keep it refrigerated. For best texture, soak and cook the bread fresh in the morning. Leftover cooked French toast can be stored in the fridge for up to 2 days and reheated gently.
How Do I Store and Reheat Leftovers?
Store leftover French toast in an airtight container in the fridge. Reheat in a toaster or oven at 350°F (175°C) for 5-10 minutes to keep it crispy, or warm in the microwave for a softer texture.
