Pumpkin Spice French Toast
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This pumpkin French toast is so warm and cozy, made with thick slices of brioche soaked in a spiced pumpkin custard! A perfect fall breakfast!
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Why you’ll love pumpkin spice french toast
- Cozy fall flavors. With super thick brioche (or Challah) bread slices that just soak up every single drop of pumpkin custard, this breakfast treat delivers restaurant-quality French toast every time.
- Quick and so easy. This recipe uses simple pantry staples, coming together in less than 30 minutes for a speedy weekend breakfast or holiday get-together with friends and family.
- Repurposes stale bread. Similar to traditional French toast, this dish is a great opportunity to use up day-old or slightly stale bread.
- Make-ahead friendly. The cooked French toast slices can easily be kept in the freezer for at least 2 months, simply reheating in the toaster oven for a quick breakfast.
What is pumpkin french toast?
Pumpkin French toast is made by dipping thick bread slices into a pumpkin custard of eggs, milk, pumpkin puree, and warm fall spices which is then cooked in a hot skillet until golden brown. It is essentially a cross between classic French toast and pumpkin pie.
How to make pumpkin french toast
- Whisk the pumpkin custard. Whisk together the eggs, milk, pumpkin puree, pumpkin pie spice, vanilla, and salt.
- Soak the bread. Dip the thick bread slices into the pumpkin custard, allowing it to soak for at least 10-15 seconds without getting too soggy.
- Heat the pan. Melt the butter in a preheated large cast iron skillet over medium heat.
- Cook until golden. Place the bread slices in a single layer without overcrowding the pan in the hot skillet until the bottoms turn golden brown. Flip and cook the other side for an additional 2-3 minutes. Repeat with the remaining bread slices, adding the butter as needed to grease the pan.
- Serve. Serve with desired toppings below.
Topping ideas
- Butter and maple syrup
- Confectioners’ sugar
- Whipped cream
- Chopped pecans
- Fresh berries (strawberries, blueberries, or raspberries)
freezing and storage
Storage
Leftover French toast can be stored in an airtight container in the fridge for 2-3 days.
Reheating
Reheat individual slices in a toaster or toaster oven on a medium-low setting until warm and crisp.
Freezing
Let the French toast cool completely on a wire rack. Place the slices in a single layer on a baking sheet lined with wax paper or parchment paper, freezing for 30 minutes to 1 hour until solid. Transfer the slices to an airtight, resealable freezer bag. Label, date, and freeze up to 2 months.
Tools For This Recipe
Pumpkin Spice French Toast: Frequently Asked Questions
Brioche or challah bread are the gold standard as their dense structure can hold and absorb the custard without turning into mush or falling apart.
Yes! Use bread that is 1-2 days old for better absorption to yield a crisp, golden brown exterior while maintaining a soft, creamy interior.
Soak the bread slices for 10-15 seconds maximum – any longer and the bread will be soggy!
Store leftovers in an airtight container in the fridge for 2-3 days, reheating in the toaster or toaster oven on a medium-low setting until warm and crisp.
Yes! French toast freezes very well and can keep in the freezer for up to 2 months.
Pumpkin Spice French Toast
Ingredients
- 4 large eggs
- 1 cup whole milk
- ¾ cup canned pumpkin puree
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1 loaf brioche or Challah bread, cut into 1-inch thick slices
- ¼ cup unsalted butter, divided
- ¼ cup maple syrup
- 1 tablespoon confectioners’ sugar
Instructions
- In a large bowl, whisk together eggs, milk, pumpkin puree, pumpkin pie spice, vanilla and salt.
- Working one at a time, dip bread slices into the egg mixture, allowing to soak for at least 10 seconds.
- Melt 1 1/2 tablespoons butter in a large cast iron skillet over medium heat. Working in batches, add bread slices to the skillet, 1-2 at a time, and cook until evenly golden brown, about 2-3 minutes on each side. Repeat with remaining bread and butter.
- Serve immediately with maple syrup, garnished with confectioners’ sugar, if desired.
Equipment
Notes
- Use thick slices. Use dense, rich breads such as brioche or Challah bread, cut into 1- to 2-inch thick slices. Thin white bread slices will fall apart or turn into mush.
- Avoid pumpkin pie filling. Canned pumpkin puree and pumpkin pie filling are not the same, and are not interchangeable. Be sure to use 100% pure pumpkin as pumpkin pie filling comes pre-mixed with sweeteners and spices.
- Make it richer. For a richer, more velvety pumpkin custard, swap out the milk for half and half.
- Use a cast iron skillet. A well-seasoned cast iron skillet will hold heat exceptionally well, building a crispy, golden crust on the outside while keeping the inside soft and custardy.
- Keep warm. Keep the French toast warm between batches in a low oven at 200°F on a cooling rack on a baking sheet in a single layer until ready to serve. Stacking them can lead to soggy French toast.
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Delicious especially on cool Fall mornings. Simple, but taste like an expensive restaurant is serving them up!!!
question: can this recipe be made in a waffle iron for one person?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! Good luck! 🙂
I cannot describe how AMAZING THIS WAS. And so easy!
I love all your recipes they always turn out so well. I will be making this forever, it’s now staple in our house. Thank you 🙂
You are so welcome, Steph!
Can this mixture be frozen to use later?
Freezing sounds like an amazing idea but unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating.
Recipe easy to follow and looks delicious.
Oh wow! These look absolutely delicious and perfect for the fall season! Thanks for sharing!
This sounds so delish….can’t wait to try it this weekend, thank you!
So delicious, this is my dream fall breakfast!
I just want to tell you every one of your recipes that I have made has turned out Damn Delicious! I never change or tweek anything. I get tickled when I read some comments and they describe all the changes they made to recipe and then have the nerve to say it was awful. I want to thank you for all the FREE recipes and I am headed to the book store today to purchace your cookbook!
Thank you so much, Donna. We appreciate you!
This recipe was great! Easy to follow and delicious.
We love hearing that! Thanks, Blake!
Is it supposed to be 1 and 1/2 teaspoons of pumpkin pie spice or eleven half teaspoons? Logic tells me it’s probably 1 and 1/2 taps but with the lack of a space, it’s hard to tell.
1 and 1/2 teaspoons of pumpkin pie spice. 🙂
Can’t wait to try this! Sounds great! Thanks