Why You’ll Love Pumpkin French Toast Recipe

It’s a simple twist on a familiar favourite — just a few extra ingredients turn regular French toast into something special.
The pumpkin and warming spices evoke autumn vibes, making it perfect for cozy mornings.
Ready in about 25 minutes, so it works well even when you’re short on time.
Whole wheat bread gives it a slightly hearty texture and adds a little more fibre.
You can drizzle it with maple syrup or sprinkle with powdered sugar to adjust sweetness to your taste.

Ingredients

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

4 eggs
¼ cup canned pumpkin purée
1 teaspoon ground cinnamon
1 pinch ground nutmeg
8 slices whole wheat bread
2 teaspoons unsalted butter

Directions

In a shallow bowl, beat the eggs, pumpkin purée, ground cinnamon and nutmeg together until well combined.
Dip each slice of whole wheat bread into the pumpkin‑egg mixture, coating both sides.
Melt 1 teaspoon of the butter in a large skillet over medium‑high heat. Cook 4 bread slices in the skillet until golden brown on both sides, about 3 minutes per side.
Repeat with the remaining 1 teaspoon butter and the remaining 4 slices of bread.
Serve immediately, drizzled with maple syrup or topped with powdered sugar if desired.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Use brioche or challah bread instead of whole wheat for a richer, more indulgent version.
Add ½ teaspoon vanilla extract to the egg‑pumpkin mixture for extra flavour.
Increase the pumpkin purée to ½ cup and add ½ teaspoon ginger or cloves for a more intense pumpkin‑spice profile.
For a savoury twist, skip the powdered sugar and serve with a dollop of Greek yoghurt and chopped pecans.
Make it gluten‑free by using gluten‑free bread instead of whole wheat.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 2 days.
To reheat, place slices on a baking sheet in a 350 °F (175 °C) oven for 5–7 minutes, or reheat in a skillet over medium heat until warmed through. Avoid microwaving if you want to maintain crispiness.
Note that texture may soften slightly upon storage, so reheating in the oven or skillet helps restore some of the crunch.

FAQs

What kind of bread works best for this recipe?

Whole wheat bread is used here for a slightly hearty texture, but you can use any bread you like — brioche, challah, sourdough, or even thick‑cut white bread. The key is to use slices that hold up when dipped.

Can I use fresh pumpkin instead of canned pumpkin purée?

Yes — if you have fresh pumpkin, roast or steam it and puree it until smooth. Make sure it’s well drained so it doesn’t add too much moisture to the egg mixture.

Can I make this ahead for a brunch party?

You can prepare the egg‑pumpkin mixture ahead of time and refrigerate it for a short while, but it’s best to dip and cook the bread just before serving so it’s hot and crisp.

Is there a dairy‑free version?

Yes — you can use a dairy‑free butter or cooking oil to cook the bread. The egg mixture doesn’t contain milk in this version, so aside from the butter swap you’re all set.

How can I make it less sweet or more savory?

Skip any powdered sugar or maple syrup topping, or serve with savoury sides like crisp bacon or sauteed mushrooms. You might also reduce the cinnamon slightly.

Can I freeze leftover French toast slices?

Yes — once fully cooled, wrap individual slices and freeze. To reheat, thaw in the fridge overnight then warm in the oven or skillet. Texture may vary slightly but still good.

What toppings go best with this pumpkin French toast?

Maple syrup is a classic pairing. You could also use honey, a dusting of powdered sugar, fresh berries, chopped nuts (e.g., pecans or walnuts), or a dollop of whipped cream or yoghurt.

How do I know when the bread is cooked through properly?

When cooking, each side should be golden‑brown and firm to the touch. The egg‑pumpkin coating should have set and not be runny when you flip.

Can I increase the recipe to serve more people?

Yes — you can double or triple the quantities, keeping the ratio of ingredients the same. Note that you may need to cook in batches so the skillet is not overcrowded and maintains a good heat.

Why did my French toast turn out soggy?

Possible reasons: the bread was not thick enough, the egg‑pumpkin mixture too heavy, or the skillet wasn’t hot enough so it steamed rather than crisping. Ensure the skillet is pre‑heated and the bread slices have a chance to brown rather than sit in too much liquid.

Conclusion

This pumpkin‑infused version of French toast offers a comforting, flavour‑packed breakfast or brunch option that’s quick and easy to prepare. With warm spices and seasonal pumpkin purée, it elevates a classic dish into something memorable—whether it’s for a weekend treat or a special gathering. Enjoy the blend of soft, custardy interior and crisp golden‑brown exterior, topped with your favourite sweet or savoury pairings.

Pumpkin French Toast