Fall Pumpkin French Toast Breakfast is a cozy way to start your chilly mornings. This dish combines soft, fluffy bread soaked in a pumpkin-spiced egg mixture and cooked to golden perfection. The warm spices like cinnamon and nutmeg give it that classic fall vibe that feels like a hug on a plate.
I love making this during the weekend when there’s time to slow down and enjoy the little things. Adding a drizzle of maple syrup or a sprinkle of powdered sugar on top makes it extra special. I sometimes toss in a handful of chopped pecans for a bit of crunch, and it never disappoints.
This French toast really brings that seasonal spirit to the table, and it’s a hit with everyone—kids and adults alike. For a lovely finish, I like serving it alongside fresh fruit or a cup of hot coffee. It’s the perfect start to a cozy fall day, making mornings feel warm and inviting without any fuss.
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is the easiest option and gives great flavor. If you have fresh pumpkin, roast and mash it yourself for a natural sweetness. Avoid pumpkin pie filling, as it contains added sugars and spices.
Bread: Thick slices like brioche or Texas toast work best because they soak up the egg mixture well without falling apart. If you want a healthier twist, try whole wheat or sourdough, but avoid very thin slices.
Spices: Cinnamon and nutmeg are fall essentials here. If you’re short on cloves, a pinch of allspice can work. Adjust the spices to your liking, but keep them balanced to complement the pumpkin.
Milk & Sweetener: Whole milk adds creaminess, but you can use any milk you prefer, including plant-based ones. Sugar balances the spices and pumpkin; for less sweetness, reduce the amount or substitute with honey or maple syrup.
How Do You Get Pumpkin French Toast Crispy Outside but Soft Inside?
The key is soaking the bread well but not too long, so it’s moist inside without falling apart. Use thick bread and dip quickly, ensuring both sides are coated but not dripping.
- Heat your pan or griddle to medium. If it’s too hot, the outside burns before the inside cooks.
- Use butter or oil to coat the pan, giving a nice crust on each side.
- Cook each side about 3-4 minutes until golden brown. Flip carefully to keep the shape.
- If making many slices, keep cooked ones warm in a low oven while finishing the rest.
With these tips, you’ll get a perfect balance of a soft pumpkin center and a nicely crisped exterior every time.
Equipment You’ll Need
- Mixing bowl – I recommend a large one to whisk all the ingredients together easily.
- Whisk or fork – makes blending the eggs, milk, and spices smooth and quick.
- Skillet or griddle – a flat surface that heats evenly, perfect for cooking the French toast.
- Spatula – helps flip the bread without tearing it apart.
- Measuring cups and spoons – for accurate ingredient amounts.
- Plate – to serve your cooked French toast.
Flavor Variations & Add-Ins
- Swap pumpkin puree for sweet potato puree for a slightly different flavor and color.
- Mix in some chopped pecans or walnuts into the batter for crunchy bites.
- Add a splash of bourbon or rum extract for a richer, more festive taste.
- Top with caramelized apples or cranberries for extra seasonal flair.
How to Make Fall Pumpkin French Toast Breakfast
Ingredients You’ll Need:
- 4 large eggs
- 1 cup milk (whole or 2%)
- 1/2 cup pumpkin puree (canned or homemade)
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Pinch of ground cloves (optional)
- 8 slices thick bread (brioche or Texas toast recommended)
- Butter or oil for cooking
- Whipped cream, for serving
- Maple syrup, for serving
- Powdered sugar, for dusting
Time Needed
This recipe takes about 10 minutes to prepare and 15-20 minutes to cook, making it a quick and delicious fall breakfast option. You can have it ready in under 30 minutes from start to finish!
Step-by-Step Instructions:
1. Make the Pumpkin Egg Mixture:
In a large bowl, whisk together the eggs, milk, pumpkin puree, sugar, vanilla extract, cinnamon, nutmeg, ginger, and cloves until everything is smooth and well combined.
2. Heat the Skillet:
Place a large skillet or griddle on medium heat. Add a little butter or oil to coat the surface so your French toast won’t stick and will get a nice golden crust.
3. Soak the Bread:
Dip each slice of bread into the pumpkin-egg mixture, turning so both sides are coated well but don’t soak too long to avoid sogginess.
4. Cook the French Toast:
Put the soaked bread slices onto the hot skillet. Cook each side for about 3-4 minutes, or until the bottom is golden brown and set. Flip carefully and cook the other side until nicely browned and cooked through.
5. Keep Warm and Serve:
Remove the cooked French toast to a plate and keep warm while you cook the rest. When ready to serve, stack the slices and top with a dollop of whipped cream, a sprinkle of powdered sugar, and a drizzle of maple syrup. Add a dash of cinnamon if you like!
Enjoy your cozy Fall Pumpkin French Toast Breakfast that brings warm, comforting flavors to your morning!
Can I Use Frozen Pumpkin Puree for This Recipe?
Yes, frozen pumpkin puree works great! Just thaw it completely in the fridge or at room temperature before mixing into the egg batter to ensure a smooth consistency.
What’s the Best Bread to Use for Pumpkin French Toast?
Thick, sturdy bread like brioche, challah, or Texas toast is best because it soaks up the pumpkin mixture well without falling apart. Avoid thin or delicate bread.
Can I Make This French Toast Ahead of Time?
You can prepare the pumpkin egg mixture a few hours ahead and keep it covered in the fridge. Cook the French toast fresh for best texture, or keep cooked slices warm in a low oven until ready to serve.
How Should I Store Leftovers?
Store leftover cooked French toast in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or microwave to keep it tender and delicious.
