Pumpkin French Toast Breakfast — Easy Cozy Fall Brunch

Why You’ll Love This Pumpkin French Toast Breakfast Recipe

• Quick and easy to prepare with a simple whisk-and-dip method.
• Uses pantry staples and canned pumpkin for seasonal flavor year-round.
• Family-friendly — great for leisurely weekend breakfasts or holiday mornings.

A Little Background

French toast has long been a comforting way to use up day-old bread and turn modest ingredients into a special meal. Adding pumpkin puree and warming spices gives the classic a seasonal twist that evokes autumn breakfasts, holiday brunches, and cozy gatherings. Whether you’re feeding family or treating yourself, this pumpkin-spiked custard version elevates the ordinary into something memorable.

Key Ingredients for perfect Pumpkin French Toast Breakfast

• Pumpkin puree: Adds moisture, flavor, and that signature autumn color.
• Eggs: Create the rich custard that soaks into the bread.
• Milk (or cream): Thins the batter for a tender interior; use whole milk for richness.
• Pumpkin pie spice: A blend of cinnamon, nutmeg, and cloves to deliver warm, cozy notes.
• Thick bread (brioche or challah): Day-old or slightly stale slices hold up and give a custardy center.

Step-by-Step Instructions to make Pumpkin French Toast Breakfast

1. In a wide, shallow bowl whisk together eggs (4 large), milk (1 cup), pumpkin puree (1/2 cup), brown sugar or granulated sugar (2 tablespoons), vanilla extract (1 teaspoon), pumpkin pie spice (1–2 teaspoons), and a pinch of salt until smooth and well combined.
2. Heat a large skillet or griddle over medium heat and add a tablespoon of butter or oil to coat the surface.
3. Dip each slice of bread (8 thick slices of brioche, challah, or Texas toast) into the pumpkin custard, letting it soak for 10–20 seconds per side so it absorbs but does not fall apart.
4. Place the soaked slices on the hot skillet and cook about 2–3 minutes per side, or until golden brown and cooked through. Adjust heat as needed to avoid burning while allowing the center to set.
5. Transfer finished slices to a warm plate or oven set to low to keep warm. Repeat with remaining bread, adding more butter to the pan as necessary.
6. Serve immediately with butter, warm maple syrup, powdered sugar, whipped cream, or toasted nuts as desired.

Pro Tips & Variations

• Use day-old or slightly stale bread so the slices absorb custard without falling apart; thicker slices make for a custardy interior.
• To keep a batch warm while finishing the rest, place cooked slices on a rimmed baking sheet in a 200°F (95°C) oven.
• Customize the spice level—add more cinnamon or a pinch of ginger for extra warmth, or stir in a tablespoon of maple syrup to the batter for deeper sweetness.
• For a richer version, swap half the milk for cream or use evaporated milk; for dairy-free, use a plant-based milk and dairy-free butter.

Serving Suggestions

Serve slices with warm maple syrup, a dollop of whipped cream, or a dusting of powdered sugar. Pair Pumpkin French Toast Breakfast with crisp bacon or breakfast sausage and a cup of strong coffee or spiced chai for a balanced, festive meal.