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Pumpkin French toast is made with thick, fluffy bread and a simple pumpkin custard. Sweet, spiced, and full of warm, cozy flavor, it’s the perfect fall breakfast or brunch!
Your New Favorite Breakfast
Do you hop on the pumpkin train in the fall? I definitely do, making everything from my gluten-free pumpkin waffles to easy pumpkin soup! So, I couldn’t resist putting a twist on my favorite breakfast, transforming my diner-style gluten-free French toast into this pumpkin French toast recipe. Now, I may never go back to regular French toast again!
Naturally sweetened, this recipe has all the warm, cozy flavors I want in a pumpkin recipe, along with a touch of sweetness without being overpowering. Quick and easy to prepare, it’s such a fun way to start the day and is perfect for everything from Thanksgiving to Christmas morning or a weekend treat.
Ingredients and Notes
*Scroll down to the recipe card for the full recipe and ingredient list!
- Bread Slices: Thick-cut works best, absorbing the custard without disintegrating or becoming soggy. I use my homemade challah bread or thick gluten-free bread.
- Large Eggs: These form the base of the custard, adding rich flavor and creating the golden exterior we want.
- Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling. The only ingredient on the can should be pumpkin!
- Milk: This combines the ingredients, creating a smooth custard. Use full-fat milk for the richest flavor. Or, substitute almond milk to keep your French toast dairy-free.
- Maple Syrup: This adds sweetness and a delicious maple flavor. I don’t recommend substituting other sweeteners, such as white sugar, light brown sugar, or even honey, for the maple syrup in this recipe!
- Vanilla Extract: This adds depth and enhances the rest of the ingredients.
- Spices: Pumpkin pie spice, cinnamon, and sea salt create a delicious, warm flavor.
How to Make Pumpkin French Toast
- Make the pumpkin custard. Whisk all the ingredients in a bowl until smooth.
- Dip the bread. Working with one slice at a time, dip the bread into the custard batter, and let it soak just long enough to absorb the liquid. Make sure to coat both sides!
- Cook. Place the bread in a hot, buttered skillet or griddle, and cook until golden brown on both sides.
- Serve. Enjoy warm with maple syrup, a sprinkle of cinnamon, and your toppings of choice! Some of my family’s favorites include whipped cream or coconut whipped cream, pumpkin butter, chopped toasted pecans, sliced bananas, fresh berries, extra butter, and powdered sugar.
Kitchen Tools I Use
- Mixing Bowls
- Double Burner Skillet:
- Measuring Cups
Possible Variations
- Make pumpkin French toast sticks. Follow the same method used for my classic French toast sticks. Cut thick slices of bread into strips before dipping them in the pumpkin custard. Then, cook until golden brown on all sides, and serve warm with maple syrup for dipping. This is such a fun one for kids!
- Add nuts. Include finely chopped toasted pecans or walnuts in the pumpkin custard, or sprinkle them over the finished French toast for extra crunch.
- Turn it into a pumpkin French toast casserole. Cut the bread into cubes and arrange them in a greased baking dish. Pour the pumpkin custard over the top, gently toss to coat, and bake in the oven at 400°F until golden and set. You may need to increase the custard depending on the amount of bread used.
- Add more pumpkin flavor. Feel free to include extra nutmeg, ginger, or cloves if you want a bolder pumpkin spice taste.
Tips for the BEST Pumpkin French Toast
- Use slightly stale bread. Day-old bread absorbs the pumpkin custard without getting too soggy. Brioche, challah, or thick-cut gluten-free bread all work beautifully.
- Don’t let the bread soak too long. This will make your French toast soggy! Let it soak just long enough to soften and absorb the custard.
- Don’t rush the cooking. Pumpkin makes the custard a little thicker, so cooking over medium-low to medium heat helps the inside cook without burning the outside. Keep a close eye on your French toast, and adjust the heat as needed as it cooks.
- Keep the French toast warm. Preheat your oven to 200°F and place the cooked French toast on a wire rack set over a baking sheet. Keep it in the oven while you cook the remaining batches. This helps the French toast stay warm without getting soggy!
More Pumpkin Breakfast Recipes
Pumpkin French Toast Recipe
This pumpkin French toast recipe is the perfect breakfast or brunch for fall! Thick bread slices are soaked in a sweet, spiced pumpkin custard and cooked until crisp and golden. Served warm with your toppings of choice, they're the best way to start the day!
Ingredients
- 10-12 slices thick-cut bread gluten-free or challah
- 3 large eggs
- 1/2 cup pumpkin puree not pumpkin pie filling
- 2/3 cup milk of choice almond or regular milk
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- Pinch of fine sea salt
- Butter ghee, or coconut oil, for cooking
Optional toppings
- Warm maple syrup
- Cinnamon sugar
- Whipped cream or coconut whipped cream
- Chopped toasted pecans
- Sliced bananas or fresh berries
- A little extra butter
- Powdered sugar
Instructions
- Make the pumpkin custard: In a shallow bowl, whisk together the eggs, pumpkin puree, milk, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt until completely smooth.
- Heat the skillet: Heat a large nonstick skillet or griddle over medium-low heat. Add a little butter, ghee, or coconut oil.
- Dip the bread: Working one slice at a time, dip the bread into the pumpkin mixture, coating both sides. Let it soak for about 5-10 seconds per side, depending on the thickness and texture of your bread.
- Cook until golden: Place the soaked bread onto the hot skillet and cook for 3-4 minutes per side, until golden brown and cooked through. Adjust the heat as needed so the outside doesn't brown before the center sets.
- Serve: Serve warm with maple syrup, a sprinkle of cinnamon, and your favorite toppings!
Notes
Make-Ahead and Storage: Store leftover French toast in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 2 months. Reheat in a toaster oven, air fryer, or skillet to bring back those crispy edges.
Nutrition
Serving: 3-4 slicesCalories: 559kcalCarbohydrates: 87gProtein: 20gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 221mgSodium: 715mgPotassium: 328mgFiber: 5gSugar: 10gVitamin A: 5307IUVitamin C: 1mgCalcium: 245mgIron: 6mg
