Go Back
Pumpkin pie French toast topped with whipped cream and toasted pecans on a light ceramic plate.
Print Pin

🎃 Pumpkin Pie French Toast

This pumpkin pie French toast is cozy, fluffy, and packed with real pumpkin puree and warm fall spices. Thick slices of brioche are dipped into a pumpkin-spiced custard and cooked until golden brown with soft custardy centers. Perfect for autumn mornings, holiday brunches, and Thanksgiving breakfast.
Course Breakfast, Brunch
Cuisine American
Keyword autumn breakfast ideas, brioche french toast, cozy fall recipes, easy pumpkin breakfast, fall breakfast recipe, pumpkin brunch recipe, pumpkin french toast, pumpkin pie french toast, pumpkin spice french toast, thanksgiving breakfast recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 420kcal
Cost $10 for entire recipe

Equipment

  • Large shallow mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Large nonstick skillet or griddle
  • Spatula
  • Tongs (optional)
  • Baking sheet (optional for keeping warm)

Ingredients

Pumpkin Pie Custard

  • 3 large eggs
  • 1 cup whole milk
  • 1/2 cup pumpkin puree
  • 2 tablespoons light brown sugar
  • 1 tablespoon maple syrup
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch ground ginger
  • Tiny pinch ground cloves
  • 1/2 teaspoon kosher salt

French Toast

  • 8 thick slices brioche challah, or Texas toast, preferably slightly stale
  • 2–3 tablespoons butter for cooking

Optional Toppings

  • Maple syrup
  • Whipped cream
  • Toasted pecans
  • Powdered sugar
  • Salted caramel sauce

Instructions

  • In a shallow bowl, whisk together the eggs, milk, pumpkin puree, brown sugar, maple syrup, vanilla, cinnamon, nutmeg, ginger, cloves, and salt until smooth and fully combined.
  • Heat a large skillet or griddle over medium-low heat.
  • Dip each slice of bread into the pumpkin custard for about 5–7 seconds per side. Let excess custard drip off before cooking.
  • Melt butter in the skillet.
  • Cook the French toast for 3–4 minutes per side until golden brown and fully cooked through the center.
  • Repeat with the remaining bread, adding more butter as needed.
  • Serve warm with maple syrup, whipped cream, toasted pecans, powdered sugar, or caramel sauce.

Notes

  • Slightly stale brioche or challah bread creates the best pumpkin pie French toast texture because it absorbs the pumpkin custard without becoming soggy. Fresh bread can become too soft in the center.
  • Pumpkin puree naturally thickens the custard mixture, so the bread only needs a quick dip before cooking. Oversoaking may lead to dense or wet centers.
  • Cooking the French toast over medium-low heat allows the pumpkin custard to cook fully while creating golden brown crispy edges. High heat can brown the outside too quickly before the center finishes cooking.
  • For an even richer pumpkin pie flavor, serve with cinnamon whipped cream, toasted pecans, maple syrup, or a drizzle of salted caramel sauce.
  • Texas toast, brioche, and challah are the best bread choices for pumpkin spice French toast because they hold their shape while staying soft and custardy inside.
  • To make this pumpkin breakfast recipe ahead of time, cook the French toast completely and store it in the refrigerator for up to 3 days. Reheat in a skillet, toaster oven, or air fryer for the best texture.
  • You can freeze cooked pumpkin French toast slices for up to 2 months. Separate slices with parchment paper before freezing for easier reheating.
  • For extra pumpkin pie spice flavor, lightly dust the finished French toast with cinnamon immediately before serving.