Why You’ll Love Pumpkin French Toast

Recipe

It takes the familiar comfort of classic French toast and elevates it with the warm, cozy flavors of pumpkin and spice.
It’s quick and easy — you can have it ready in about 20 minutes.
It’s perfect for fall mornings (or any time you’re craving something special) without being overly complicated.
It’s kid‑friendly yet impressive enough to serve to guests.
Because you use thick bread slices, it holds up well, so you get a great texture: crisp exterior, tender inside.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 tablespoons butter
4 large eggs
1 cup milk
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
2 tablespoons brown sugar
⅔ cup pumpkin puree (not pumpkin pie filling)
8 slices thick white bread (Texas toast or sliced brioche work well)
Syrup, powdered sugar, or cinnamon‑sugar, for serving

Directions

Preheat a skillet or griddle to medium heat.
In a medium bowl, whisk together the eggs, milk, vanilla, cinnamon, pumpkin pie spice, brown sugar and pumpkin puree.
Melt 1 tablespoon of butter on your preheated skillet/griddle and spread it out to cover the pan as much as possible.
While the butter is melting, dredge a slice of bread in the pumpkin mixture, tossing to coat all sides.
Transfer the soaked bread to the pan. Cook 1 – 2 pieces at a time (depending on space) for about 2‑3 minutes on one side, then flip and cook another 2‑3 minutes until golden brown.
Transfer cooked slices to a plate and keep warm while you repeat with remaining bread (add another tablespoon of butter between each batch).
Serve warm with syrup, powdered sugar and/or cinnamon‑sugar as desired.

Servings and timing

Makes approximately 4 servings (8 slices of French toast). Total time: about 20 minutes (5 minutes prep + 15 minutes cook).

Variations

Use challah or sourdough bread for extra flavor and texture.
Swap in whole‑wheat or multigrain bread for a slightly healthier twist.
Stir in a splash of heavy cream in place of part of the milk for richer custard.
Mix in chopped pecans or walnuts into the egg‑pumpkin mixture for a crunchy variation.
Top with sautéed apples and cinnamon for an autumn fruit twist.
For a vegan version: use a plant‑based milk, GBEG “egg” substitute (such as flax “eggs”), and dairy‑free butter.

Storage/Reheating

If you have leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat: place slices on a baking sheet and warm in a 350°F (175 °C) oven for about 5‑7 minutes, or until heated through and crisp at the edges again; alternatively, you can reheat in a toaster oven or skillet over low heat to preserve crispness.

FAQs

What kind of bread works best for this recipe?

Thick‑sliced bread such as Texas toast, brioche, challah or sturdy sourdough holds up best when soaked and cooked — lighter breads may become soggy or fall apart easily.

Can I prepare the pumpkin mixture ahead of time?

Yes — you can mix the egg, milk, vanilla, pumpkin puree and spices in advance, cover and refrigerate for up to an hour before soaking the bread. But for best texture, soak and cook shortly after mixing.

Can I use canned pumpkin pie filling instead of pumpkin puree?

No — you should use plain pumpkin puree (not pumpkin pie filling) because pumpkin pie filling has added sugar and spices that may throw off the balance of this recipe.

What if my French toast is soggy in the middle?

If the bread is too soft or the soaking time is too long, or if you overloaded the pan, the inside may stay soggy. Use thicker bread, don’t over‑soak, cook in batches with room to breathe, and make sure your pan is truly at medium heat.

How do I make this recipe gluten‑free?

Use gluten‑free bread that is thick‑sliced and sturdy enough for soaking. The rest of the ingredients are naturally gluten‑free.

Can I freeze the leftovers?

Yes — you can freeze cooked slices. Place them between layers of parchment paper in a freezer‑safe container. When ready to eat, reheat from frozen in a 350 °F oven for about 10‑12 minutes or until warmed through.

What toppings work well?

Classic toppings like maple syrup, powdered sugar, cinnamon‑sugar are all excellent. You can also use whipped cream, caramel sauce, fresh berries, sautéed apples, or toasted nuts for added flavor and texture.

Can I bake this instead of cooking on the stovetop?

You could assemble the soaked bread in a baking dish and bake at ~350 °F for about 20‑25 minutes, possibly finishing under the broiler for a minute for crispness. But the stovetop method gives better browning and crisp edges.

Is this recipe suitable for kids?

Yes — kids often love the sweet pumpkin flavor and soft texture. To make it extra kid‑friendly, serve with favorite toppings like chocolate chips, nut butter or a drizzle of honey.

Conclusion

This Pumpkin French Toast is a delightful twist on a breakfast classic. With its warm spices, creamy pumpkin‑infused custard and beautifully golden slices, it brings comfort and seasonal joy to the table. Whether you’re treating yourself on a relaxed weekend morning or hosting brunch for friends, this recipe delivers flavour and ease. Try it soon — and savour every bite.

Best Pumpkin French Toast