One crisp autumn morning, I decided to surprise my grandchildren with a breakfast that felt like fall itself. I lined them up at the kitchen table, their eyes lighting up when they saw me pulling out a jar of pumpkin puree.
I had spent the previous evening reminiscing about my mother’s warm pumpkin loaf, the scent of cinnamon drifting through the house. I wanted to capture that memory in something they would enjoy and this Pumpkin Pie French Toast was born.
I whisked eggs with pumpkin puree, spices, brown sugar, and a splash of milk. The kitchen scented like my childhood holidays, each stir bringing back laughter and family stories. When I dipped slices of thick challah into that custard, they soaked up that cozy aroma. As each slice sizzled gently in butter, golden edges crisping and center soft and custardy, I felt like I was cooking love into every slice.
By the time we sat down together—forks poised, syrup dripping, whipped cream melting—the table was filled with smiles. The kids declared breakfast the best ever, and my daughter said it was restaurant-worthy. From then on, this toast has become our seasonal favorite—a simple treat that feels a little special, every single time.
Short Description
Pumpkin Pie French Toast features thick slices of bread soaked in a spiced pumpkin custard, pan‑fried to golden perfection and served warm with syrup, whipped cream, and pecans for a delightful seasonal breakfast.
Key Ingredients
Custard Base
- 2 large eggs
- ¼ cup whole milk
- ¼ cup pumpkin puree
- ¼ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 2 tablespoons packed brown sugar
Bread
-
8 slices Texas toast or white bread such as Challah or French bread
Cooking Fat
-
¼ cup unsalted butter, divided
Toppings (optional)
- Whipped cream
- Chopped pecans
- Powdered sugar
- Maple syrup
Tools Needed
- Shallow bowl or glass pie plate
- Whisk
- Large nonstick skillet
- Spatula or tongs
- Measuring cups and spoons
- Serving plates
Cooking Instructions
Step 1: Prepare Custard
In a large shallow bowl or pie plate, whisk together eggs, milk, pumpkin puree, vanilla, cinnamon, pumpkin pie spice, and brown sugar until smooth and blended.
Step 2: Heat the Skillet
Place a large nonstick skillet over medium heat. Add 1½ tablespoons of butter and wait until melted and foaming subsides.
Step 3: Soak the Bread
Submerge each slice of bread into the custard, coating both sides. Let excess drip off so it isn’t soggy.
Step 4: Cook First Side
Place coated slices in the skillet, cooking for 2–3 minutes until the underside is golden brown and slightly crisp.
Step 5: Flip and Cook
Carefully flip each slice using a spatula or tongs. Cook the other side another 2–3 minutes until golden and the center is cooked through.
Step 6: Add More Butter as Needed
Use remaining butter as needed between batches to keep the skillet well-greased and toast cooking evenly.
Step 7: Serve Warm
Transfer to plates and serve immediately. Add optional toppings: whipped cream, chopped pecans, powdered sugar, and maple syrup drizzle.
Troubleshooting Tips:
If custard is too thick, thin slightly with a splash more milk. If slices soak up too much and tear, dip briefly and let excess drip fully. If butter browns too quickly, reduce heat slightly.
Why You’ll Love This Recipe
Pumpkin Spice Magic: Warm spices and pumpkin puree turn ordinary French toast into something extraordinary.
Comforting & Festive: A cozy fall breakfast that feels special without extra fuss.
Quick & Wholesome: Simple ingredients, easy prep, ready in under 20 minutes.
Kid-Friendly: Soft and sweet, even picky eaters love it.
Customizable: Can be lighter using low-fat milk or topped with Greek yogurt instead of cream.
Mistakes to Avoid & Solutions
Custard Too Runny
Solution: Use the correct brown sugar and pumpkin ratio. If too thin, whisk in a touch more sugar or spice.
Soggy Toast
Solution: Let soaked bread drip before cooking. Avoid over-soaking.
Burned Butter
Solution: Watch for butter foam turning brown. Keep heat moderate or lower.
Uneven Cooking
Solution: Ensure skillet is evenly hot and flip toast gently. Cook in batches without crowding.
Spice Overload
Solution: Stick to recipe amounts. Taste custard before dipping and adjust gently, not aggressively.
Serving and Pairing Suggestions
Serve plated individually or family-style on a warmed platter.
Pair with a fresh fruit salad—berries, sliced apples, or oranges brighten the plate.
Offer alongside maple syrup, whipped cream, and toasted pecans.
Serve with a cup of coffee, chai latte, or homemade applesauce for a cozy brunch feel.
Storage and Reheating Tips
Store Leftovers: Keep in an airtight container in the fridge for up to 2 days.
Reheat in Skillet: Gently reheat in a lightly buttered skillet over medium heat until warmed.
Oven Method: Place on baking sheet, cover with foil, warm at 300°F for about 10 minutes.
Avoid Microwave: It may turn eggy and soggy. Use gentle heat in skillet or oven for best texture.
FAQs
1. Can I use almond milk or another milk substitute?
Yes, you can substitute almond or oat milk. The texture may be slightly less rich, so consider adding a teaspoon of yogurt or a touch more egg for creaminess.
2. What’s the best bread to use?
Texas toast, challah, or thick-cut French bread work beautifully. They soak up custard and hold shape without falling apart.
3. Can I make this dairy-free?
Use plant-based milk and butter alternatives. Swap whipped cream for coconut cream or dairy-free yogurt.
4. How do I add protein?
Stir in a scoop of protein powder or serve with a side of Greek yogurt to boost protein content without changing taste.
5. Can I prepare custard ahead of time?
Yes. Mix custard and refrigerate up to 4 hours before breakfast. Give it a whisk before dipping to recombine spices and sugars.
Tips & Tricks
Grate fresh nutmeg into the custard for a richer aroma.
Toast pecans in a dry pan until fragrant, then sprinkle just before serving.
Let custard rest for a few minutes after mixing to deepen flavor.
Use day-old bread for best absorption and less sogginess.
For a crispier edge, once butter foams are gone, drop flame slightly and cook a little longer.
Recipe Variations
1. Cinnamon Apple Pumpkin Toast
Fold diced sautéed apples into custard. Cook as directed and top with cinnamon sugar and apple slices.
2. Chocolate Swirl Version
Stir a tablespoon of cocoa powder into custard. Drizzle melted dark chocolate over finished toast.
3. Maple Pecan Crunch
Add chopped pecans and a teaspoon of maple extract to the custard. Top with toasted pecans and a maple syrup drizzle.
4. Savory Pumpkin Toast
Omit brown sugar and spices. Add a pinch of salt and pepper. Top with ricotta and chopped herbs for brunch.
5. Banana Pumpkin Toast
Mash half a ripe banana into the custard. Add a pinch of cinnamon and cook as directed. Serve with banana slices and a dusting of powdered sugar.
Final Thoughts
This Pumpkin Pie French Toast recalls the warmth of family gatherings when fall leaves were turning and kitchens were full of laughter. Each slice tastes of nostalgia and comfort, yet it feels fresh and festive.
I hope you make it part of your seasonal routine and enjoy adjusting it to suit your taste. May it bring you coziness, joy, and the simple pleasure of a sweet morning shared with loved ones.
Pumpkin Pie French Toast
Print ThisIngredients
- Custard Base
- 2 large eggs
- ¼ cup whole milk
- ¼ cup pumpkin puree
- ¼ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 2 tablespoons packed brown sugar
- Bread
- 8 slices Texas toast or white bread such as Challah or French bread
- Cooking Fat
- ¼ cup unsalted butter, divided
- Toppings (optional)
- Whipped cream
- Chopped pecans
- Powdered sugar
- Maple syrup
Instructions
Step 1: Make Custard
Whisk eggs, milk, pumpkin puree, vanilla, cinnamon, pumpkin pie spice, and brown sugar until smooth.
Step 2: Heat Skillet
Melt 1½ tbsp butter in a nonstick skillet over medium heat.
Step 3: Soak Bread
Dip bread slices in custard, coating both sides. Let excess drip off.
Step 4: Cook First Side
Cook 2–3 minutes until golden and crisp.
Step 5: Flip & Finish
Flip and cook other side 2–3 minutes until cooked through.
Step 6: Use More Butter if Needed
Add more butter between batches as needed.
Step 7: Serve
Serve warm with toppings like whipped cream, pecans, powdered sugar, or maple syrup.
Troubleshooting Tips:
Thin thick custard with milk. Dip briefly if bread tears. Lower heat if butter browns too fast.
