Pumpkin Pie French Toast is like starting your day with a slice of fall on a plate. Imagine thick slices of bread soaked in a cinnamon-spiced pumpkin batter, cooked until golden and topped with a light dusting of powdered sugar or maybe a drizzle of maple syrup. It’s soft, a little crispy on the edges, and packed with those cozy pumpkin and spice flavors that make breakfast feel extra special.
I love making this when the weather cools down because it reminds me of the holidays and all the fun family breakfasts we’ve shared. I usually add a sprinkle of nutmeg and cinnamon to the mix, which gives it that classic pumpkin pie taste without any fuss. One tip I swear by is soaking the bread just long enough to get it silky but not soggy—that way, every bite is perfectly fluffy and full of flavor.
Serving this with a side of fresh fruit or a dollop of whipped cream takes it to the next level, but honestly, it’s great all on its own. It’s the kind of breakfast that makes me look forward to mornings, whether it’s a lazy weekend or a special occasion. If you love pumpkin pie but want to switch it up a bit, this French toast version is a sure winner.
Key Ingredients & Substitutions
Pumpkin Puree: This gives the French toast its warm, fall flavor. Use canned pumpkin puree for convenience. If unavailable, sweet potato puree is a great substitute with a similar texture and sweetness.
Spices: Cinnamon, nutmeg, ginger, and cloves are what bring that classic pumpkin pie taste. If you don’t have all of these, just cinnamon and nutmeg still work well!
Bread: Thick slices like brioche or Texas toast soak up the custard nicely without falling apart. Day-old bread or slightly stale bread works best because it holds the custard without getting soggy.
Milk: Whole milk gives a rich custard, but you can swap it with almond, soy, or oat milk for a dairy-free version. Just pick an unsweetened one to control sugar levels.
How Do You Soak Bread Perfectly for French Toast Without It Getting Soggy?
The key is to soak the bread just long enough to absorb the custard but not so long that it falls apart. Here’s how I do it:
- Dip the bread slice into the mixture and count to about 20-30 seconds per side.
- Press the bread lightly while soaking, but don’t squeeze it—too much pressure pushes out the liquid.
- Use thick or sturdy bread to keep shape during cooking.
- If your bread is very fresh and soft, soak for a shorter time; day-old bread can soak a little longer.
Following this helps the French toast stay fluffy inside and crisp on the outside, just like in the photo!
Equipment You’ll Need
- Large mixing bowl – perfect for whisking together the pumpkin mixture smoothly.
- Whisk – helps blend eggs and spices without lumps.
- Nonstick skillet or griddle – ensures your French toast cooks evenly and won’t stick.
- Spatula – easy to flip the toast without breaking it.
- Measuring cups and spoons – to get those pumpkin pie spices just right.
Flavor Variations & Add-Ins
- Add a splash of bourbon or rum to the batter for a warm, boozy twist that pairs great with fall spices.
- Mix in chopped pecans or walnuts for extra crunch and a nutty flavor.
- Top with cream cheese or mascarpone instead of whipped cream for a rich, tangy contrast.
- Swap pumpkin puree for sweet potato puree for a slightly different sweetness and texture.
Pumpkin Pie French Toast
Ingredients You’ll Need:
- 4 large eggs
- 1 cup whole milk (or any milk of choice)
- ½ cup canned pumpkin puree
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 8 slices thick bread (such as brioche or Texas toast)
- Butter or oil, for cooking
- Maple syrup, for serving
- Powdered sugar, for dusting (optional)
- Whipped cream, for topping (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the pumpkin custard mixture, 15-20 minutes to cook the French toast, and you can serve it right away. In total, expect around 25-30 minutes from start to finish for a cozy fall breakfast.
Step-by-Step Instructions:
1. Make the Pumpkin Custard Mixture:
In a large bowl, whisk together the eggs, milk, pumpkin puree, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt until smooth and well blended.
2. Cook the French Toast:
Heat a large skillet or griddle over medium heat and add a little butter or oil. Dip each bread slice into the pumpkin mixture, soaking it about 20-30 seconds per side—don’t soak too long to avoid sogginess. Place the soaked bread on the hot skillet and cook for 3-4 minutes per side until golden brown and cooked through. Add more butter or oil as needed between batches.
3. Serve and Enjoy:
Stack the cooked French toast slices on plates. Drizzle with maple syrup, dust with powdered sugar if you like, and top with a dollop of whipped cream for extra indulgence. Serve immediately and enjoy your cozy pumpkin pie French toast breakfast!
Love pumpkin flavors for breakfast and dessert? Try our rich Pumpkin Spice Cake for a festive centerpiece. For cozy mornings, enjoy the fluffy Pumpkin Spice Pancakes or the nutty Pumpkin Pecan Muffins. And if you’re in the mood for something indulgent, don’t miss this Easy Pumpkin Bread with Cream Cheese Swirl.
Can I Use Frozen Bread for Pumpkin Pie French Toast?
Yes! Frozen bread works great and often soaks up the custard better. Just thaw it completely at room temperature or in the fridge before dipping to avoid uneven cooking.
How Can I Store Leftovers?
Store any leftover French toast in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or microwave until warmed through, adding a little butter or syrup to keep it moist.
Can I Make This Recipe Dairy-Free?
Absolutely! Substitute the milk with any plant-based milk like almond, soy, or oat milk, and use coconut oil or a dairy-free butter alternative for cooking.
What’s the Best Bread to Use?
Choose thick, sturdy breads like brioche, Texas toast, or challah. Day-old or slightly stale bread works best because it absorbs the pumpkin custard without becoming soggy.