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Pumpkin French Toast Breakfast

Pumpkin French Toast Breakfast

Thick slices of bread dipped in a silky pumpkin-spice custard, griddled to golden perfection and finished with warm maple syrup—a cozy fall breakfast made easy.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Course Breakfast, Brunch
Cuisine American
Servings 4 people
Calories 340 kcal

Equipment

  • 1 Mixing Bowl wide and shallow
  • 1 Whisk
  • 1 Nonstick skillet or griddle
  • 1 Spatula
  • 1 Rimmed baking sheet (optional) to keep slices warm

Ingredients
  

Pumpkin Custard

  • 4 large eggs room temperature
  • 1 cup milk whole milk for richness
  • 0.5 cup pumpkin puree plain, not pumpkin pie filling
  • 2 tbsp brown sugar lightly packed
  • 1.5 tsp pumpkin pie spice plus more to taste
  • 1 tsp vanilla extract
  • 1 pinch fine sea salt

Bread & Pan

  • 8 slices thick-cut bread brioche, challah, or Texas toast; day-old preferred
  • 2 tbsp unsalted butter for the skillet, more as needed

Optional Toppings

  • Warm maple syrup
  • Powdered sugar
  • Whipped cream or Greek yogurt
  • Toasted pecans or walnuts

Instructions
 

Make the Pumpkin Custard

  • In a wide, shallow bowl whisk together eggs, milk, pumpkin puree, brown sugar, pumpkin pie spice, vanilla, and a pinch of salt until completely smooth.

Soak & Cook

  • Heat a nonstick skillet or griddle over medium heat. Add about 1 tablespoon butter and let it melt to coat the surface.
  • Working with one slice at a time, dip bread into the custard for 10–20 seconds per side, letting it absorb without becoming soggy.
  • Place soaked slices on the hot pan and cook 2–3 minutes per side, until deeply golden and set in the center. Adjust heat as needed to prevent scorching; add more butter between batches.
  • Transfer cooked slices to a baking sheet in a 200°F (95°C) oven while you finish the remaining bread.

Serve

  • Serve immediately with warm maple syrup, a dusting of powdered sugar, whipped cream, and toasted nuts if desired.

Notes

Use day-old brioche or challah so the slices soak up custard without falling apart. If the custard thickens as it sits, whisk in a splash of milk. Keep cooked French toast warm in a low oven so every plate is hot when served.

Nutrition

Serving: 160gCalories: 340kcalCarbohydrates: 45g
Keyword Fall Breakfast, French Toast, Pumpkin
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