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Easy Pumpkin French Toast

Easy Pumpkin French Toast

This Easy Pumpkin French Toast features thick slices of bread soaked in a pumpkin-spiced custard mixture, then pan-fried to golden perfection. Sweet, warm, and comforting – it’s fall’s favorite breakfast that will fill your kitchen with irresistible aromas.
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Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 4 portions

Ingredients
  

  • 8 slices thick-cut bread brioche or challah work beautifully
  • 3 large eggs
  • ½ cup pumpkin puree not pumpkin pie filling
  • ⅔ cup milk
  • ¼ cup brown sugar packed
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice or make your own with cinnamon, nutmeg, ginger, and cloves
  • ¼ teaspoon salt
  • 2-3 tablespoons butter for cooking
  • Maple syrup for serving
  • Optional toppings: whipped cream chopped pecans, or a dusting of powdered sugar

Instructions
 

  • Prepare your batter by whisking together eggs, pumpkin puree, milk, brown sugar, vanilla, pumpkin pie spice, and salt in a large shallow bowl until smooth and well combined. Make sure there are no lumps of pumpkin remaining.
  • Heat your skillet or griddle over medium heat and add a tablespoon of butter. Allow it to melt completely and start to bubble slightly before proceeding.
  • Dip each bread slice into the pumpkin mixture, allowing it to soak for about 20-30 seconds per side. Don’t rush this step – you want the bread to absorb the custard but not become so soggy it falls apart.
  • Cook the soaked bread for 2-3 minutes per side until golden brown and slightly crisp on the outside. You may need to adjust the heat if the toast is browning too quickly or too slowly.
  • Add more butter to the pan between batches to prevent sticking and to ensure each slice gets that delicious buttery exterior.
  • Transfer cooked pieces to a warm oven (about 200°F) to keep them hot while you finish cooking the remaining slices.
  • Serve immediately with a drizzle of warm maple syrup and your choice of toppings.

Notes

  • Day-old bread works best for French toast as it’s slightly drier and absorbs the custard mixture more effectively.
  • If your bread is very fresh, you can lightly toast it before dipping to help it hold up better.
  • The pumpkin mixture can be made the night before and refrigerated for an even quicker breakfast.
  • For a richer flavor, substitute half of the milk with heavy cream.
  • If the batter seems too thick, add a splash more milk; if too thin, a bit more pumpkin puree.