Dessert

Fall Pumpkin French Toast Breakfast Recipe

ByOlivia Monroe October 21, 2025October 21, 2025

Introduction

Fall Pumpkin French Toast is a cozy breakfast treat that combines seasonal pumpkin flavors with the classic comfort of French toast. It’s easy to prepare and perfect for chilly mornings or special brunches. Enjoy the warm spices and rich texture that capture the essence of autumn.

Two thick slices of golden brown French toast are stacked in the center of a white plate, each slice showing a crispy, slightly caramelized texture on the edges. On top, there is a small dollop of creamy butter surrounded by several small, caramelized apple chunks that are golden and slightly crispy. The French toast and topping are lightly dusted with powdered sugar, while a rich amber syrup pools around the base of the stack, creating a glossy finish. The background shows a soft focus, contrasting with the sharp detail of the dish, set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup pumpkin puree
4 large eggs
1 cup milk (can substitute with almond or oat milk)
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon salt
8 slices of bread (thick-cut, such as brioche or challah)
Butter or oil for cooking
Maple syrup, for serving
Powdered sugar, for dusting (optional)
Pecans or walnuts, chopped (optional)

Instructions

Step 1: In a bowl, whisk together the pumpkin puree, eggs, milk, vanilla extract, cinnamon, nutmeg, ginger, and salt until well combined.
Step 2: Dip each slice of bread into the pumpkin mixture, letting it soak for about 30 seconds on each side.
Step 3: Heat a skillet or griddle over medium heat and melt a tablespoon of butter or oil.
Step 4: Place the soaked bread slices on the skillet and cook until golden brown, about 2-3 minutes per side. Adjust heat as needed to prevent burning.
Step 5: Transfer cooked French toast to a plate and keep warm while cooking the remaining slices.
Step 6: Serve warm with maple syrup, powdered sugar, and chopped nuts if desired.

Tips & Variations

Use fresh pumpkin puree for a richer flavor by roasting and blending pumpkin yourself.
Try different breads like sourdough or cinnamon-raisin for a unique twist.
Adjust spices to your taste; a pinch of cloves or allspice adds depth.
For a vegan version, replace eggs with flaxseed meal mixed with water and use plant-based milk.
Make a savory option by adding salt and pepper to the mixture and serving with cheese and herbs.
Create stuffed French toast by spreading cream cheese or mascarpone between slices before dipping.
Use almond flour bread for a grain-free, gluten-free variation.

Storage

Store leftover French toast in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or toaster for best texture. To freeze, place slices flat in a freezer-safe bag with parchment paper between layers to prevent sticking; they can be frozen for up to 2 months.

How to Serve

A stack of two thick slices of golden brown French toast sits in the center of a white plate, soaked slightly with amber maple syrup that pools around the base. The top slice is adorned with a dollop of light cream, surrounded by small, caramelized brown cubes. A light dusting of white powdered sugar covers the top and the plate edges lightly. The French toast has a crispy outer texture with a soft inside, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How can I ensure my French toast doesn’t get soggy?

Soak the bread just until coated without leaving it too long in the mixture; this prevents the slices from becoming overly soft and soggy.

Can I use whole grain bread for this recipe?

Absolutely! Whole grain bread adds a nice nutty flavor and is a healthier alternative to white bread.

What can I use as a substitute for milk?

Unsweetened almond milk, coconut milk, or oat milk work well as dairy-free alternatives and blend nicely with the pumpkin flavors.

Olivia Monroe