Description

Experience the cozy flavors of fall with this Pumpkin French Toast Breakfast recipe. Made with pumpkin puree and warm spices like cinnamon, nutmeg, and ginger, this delightful breakfast brings a seasonal twist to classic French toast. Perfectly soft inside yet golden and crispy outside, it’s served with maple syrup, powdered sugar, and optional nuts for added texture and sweetness. Ideal for a comforting fall morning or festive brunch.

Ingredients

Scale

French Toast Mixture

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

Bread

8 slices of bread (thick-cut, such as brioche or challah)

For Cooking and Serving

Butter or oil for cooking
Maple syrup, for serving
Powdered sugar, for dusting (optional)
Pecans or walnuts, chopped (optional)

Instructions

Prepare Mixture: In a bowl, whisk together the pumpkin puree, eggs, milk, vanilla extract, cinnamon, nutmeg, ginger, and salt until well combined to form a smooth custard base.
Soak the Bread: Dip each slice of bread into the pumpkin mixture, allowing it to soak evenly for about 30 seconds on each side, ensuring the bread absorbs the flavorful batter without becoming too soggy.
Heat the Pan: Place a skillet or griddle over medium heat and melt a tablespoon of butter or heat oil, preparing the surface for cooking the soaked bread slices.
Cook the Bread: Lay the soaked bread slices onto the hot skillet and cook each side for 2-3 minutes or until golden brown and cooked through, adjusting the heat as necessary to prevent burning while achieving a crispy exterior.
Keep Warm: Transfer the cooked French toast to a plate and keep warm while cooking the remaining slices, ensuring all servings are enjoyed hot.
Serve Immediately: Plate the French toast stacks, then drizzle with maple syrup, dust with powdered sugar, and sprinkle chopped nuts if desired for enhanced flavor and presentation.

Notes

Use fresh pumpkin puree by roasting and blending pumpkin for a richer, more natural flavor instead of canned.
Try different bread types like sourdough or cinnamon-raisin for variation.
Customize spice levels; add cloves or allspice for deeper fall flavor complexity.
Prepare the pumpkin mixture the night before and refrigerate to save time in the morning.
Leftover French toast keeps in the fridge for up to 3 days and can be frozen for up to 2 months.
Reheat leftovers in a skillet or toaster to preserve texture.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Frying
Cuisine: American

Keywords: pumpkin french toast, fall breakfast, pumpkin puree recipe, seasonal breakfast, autumn brunch, spiced french toast