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The best fall breakfast? Try this pumpkin French toast! It’s fluffy and sweet, scented with warm spices and drizzled with maple syrup.

Pumpkin French Toast
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Craving a special fall breakfast or brunch? Look no further than Pumpkin French Toast! Coat slices of hearty bread in pumpkin puree and warm spices, then fry them until golden on a sizzling skillet. Top with a drizzle of pure maple syrup, and each forkful is heavenly: fluffy, sweet, and perfectly spiced! Try it for Halloween or Thanksgiving entertaining, or any fall day that needs a bright spot.

Ingredients for pumpkin French toast

Pumpkin French toast is ideal for cozy mornings, and it takes just minutes to put together! The pumpkin puree adds an even fluffier texture to this popular breakfast, making each bite irresistibly tender. Combining cinnamon and pumpkin spice spice makes just the right warm-spiced flavor (yes, you’ll need both!). Here’s what you’ll need to whip up this recipe:

  • Eggs
  • Milk
  • Pumpkin puree
  • Sugar
  • Vanilla extract
  • Cinnamon and pumpkin pie spice
  • Salt
  • Bread: Italian or French loaf, sourdough, challah, or brioche loaf
  • Butter, for cooking
Pumpkin French Toast

Tips for the bread

We found in our research on the best French toast recipe: the type of bread can make or break a French toast recipe. In our opinion, a slice of flimsy store-bought sandwich bread loaf just doesn’t compare to artisan-style bread. Here are a few of the best types of bread to use for pumpkin French toast:

  • Sourdough bread: Sourdough bread has a naturally firm texture and a slight tang to the flavor. It’s our top choice!
  • Italian or French loaf: Look for an artisan loaf with a firm crust and sturdy texture (grocery stores label them differently). If you like, you can also use a French baguette.
  • Artisan bread: Or, use any style of artisan bread in the bakery section. We recommend avoiding very seedy whole-grain breads for this recipe because their flavor is too strong.
  • Challah or brioche: Egg-based breads like challah and brioche make a fluffy, custardy texture to the French toast.
Pumpkin French Toast

Pumpkin pie spice substitute

Pumpkin pie spice is a nice shortcut for the warming spices in pumpkin pie. You’ll notice this recipe also uses cinnamon, which ups the cozy factor even more (yes, use both!). If you don’t have pie spice, substitute another 1 teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon cloves and ¼ teaspoon nutmeg. Don’t have cloves or nutmeg? You can use varying amounts or swap in allspice.

How to avoid mushy bread

The best way to have sturdy pieces of pumpkin French toast? Use a great bread. Purchased sandwich bread has a flimsy structure and can become mushy when it’s soaked in the egg mixture. Here’s what to know about avoiding mushy bread here:

  • Use a bread with texture like a sourdough or Italian or French artisan loaf.
  • Consider using stale bread or bread that is a few days old, which soaks up the egg mixture more. (This isn’t necessary with sturdier breads like sourdough.)
  • If you’re using a purchased sandwich bread with a flimsy texture, consider lightly toasting it in the oven or toaster it before soaking.
Pumpkin French Toast

Toppings for pumpkin French toast

Once your pumpkin French toast is fried into golden perfection, it’s time to talk toppings! We think it’s perfect with pure maple syrup and a pat of butter. But you can get even fancier if you like? Here are some fun fall-centric toppings:

How do you plan to serve your pumpkin French toast? Let us know in the comments below!

More pumpkin recipes

When it’s the season, we’ve got our pumpkin recipes at the ready! Here are a few you’ll love:

This pumpkin French toast recipe is…

Vegetarian.

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Pumpkin French Toast

Pumpkin French Toast


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 8 1x

Description

The best fall breakfast? Try this pumpkin French toast! It’s fluffy and sweet, scented with warm spices and drizzled with maple syrup.


Ingredients

Scale
  • 4 eggs
  • ½ cup milk (whole or 2%*)
  • ½ cup pumpkin puree
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 2 teaspoons pumpkin pie spice
  • ⅛ teaspoon kosher salt
  • 10 slices bread from Italian or French loaf, sourdough, challah, or brioche loaf (cut 3/4” thick)**
  • 2 tablespoons butter, for cooking

Instructions

  1. In a wide shallow bowl or container, whisk together eggs, milk, pumpkin puree, sugar, vanilla, cinnamon, pumpkin spice, and kosher salt.
  2. Preheat a griddle over medium heat and melt 1 tablespoon butter. Soak each side of 4 slices of bread in the egg mixture until it becomes saturated (about 10 to 15 seconds per side for an artisan or sourdough bread**). Place the bread on the hot skillet and cook 2 to 3 minutes per side, until browned.
  3. Repeat with the remaining butter and 4 slices bread. Serve immediately with maple syrup and a dusting of powdered sugar.
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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9 Comments

  1. Sheryl Banak says:

    Did I overlook nutritional info? Thanks!

    1. Alex Overhiser says:

      Added

  2. Felicia Cogley says:

    Just when I thought I’d seen every which way to use pumpkin, here comes this clever variation of French toast! Made it per your suggestion with thick cut Italian bread for my family’s brunch today and everyone loved it. Offered a variety of toppings including maple syrup, cooked pears and cranberries, pecans, whipped cream and fresh blueberries, all which complemented the delicious pumpkin spice. I cut the sugar in half due to the sweetness of the syrup and toppings. Thank you very much for this one more way to enjoy fall flavor! Will be a year-round keeper at our house!






    1. Alex Overhiser says:

      So glad you enjoyed!

  3. Elizabeth says:

    My son has an egg allergy, do you think this would turn out well if I used flax eggs?

    1. Sonja Overhiser says:

      I think flax eggs would work! Give it a try and let us know!

  4. Sabrina says:

    here’s to pumpkin creativity! will have to save this for the weekend but a nice reminder of how much I miss french toast and a pumpkin version of it works for me, so thank you!

  5. Maria says:

    What an interesting twist on french toast! Love it! 100% trying this weekend :)






    1. Sonja Overhiser says:

      Thank you so much! Hope you enjoy it and let us know!