Pumpkin French Toast Recipe

Tired of soggy, bland pumpkin French toast? Our foolproof recipe uses the perfect bread and a secret spice blend for the fluffiest, most flavorful fall breakfast you’ve ever had. Easy, step-by-step instructions are included.

Forget pumpkin spice lattes—this season’s true breakfast royalty is Pumpkin French Toast. Imagine thick slices of golden-brown bread infused with pumpkin puree, warm spices, and just the right amount of sweetness. Whether you’re serving a cozy weekend breakfast, prepping for a holiday brunch, or craving a fall treat, this recipe delivers fluffy, rich, and never-soggy results—every single time.

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Why This Pumpkin French Toast Is the Best

• Zero Sogginess—The quick dip technique ensures perfectly cooked centers.
• Perfect Pumpkin-to-Spice Ratio—Balanced warmth without overpowering flavors.
• Best Bread Selection – Use challah or brioche for optimal absorption and texture.
• Multiple Variations Included – Make-ahead casserole, vegan, and gluten-free options.

Ingredient Deep Dive

1. The Bread

• Challah – Slightly sweet, fluffy, and holds its shape.
• Brioche – Buttery richness enhances flavor.
• Texas Toast – Affordable and widely available, but slightly less rich.

Tip: Stale bread absorbs custard better without falling apart.

2. The Pumpkin

• Canned Pumpkin Purée – 100% pumpkin, smooth, and consistent.
• Pumpkin Pie Filling – Avoid! It already contains sugar and spices, which can throw off the flavor balance.

3. The Custard

• Full-fat milk or half-and-half creates a richer, creamier texture than skim milk.
• Eggs provide structure and help the toast set without becoming rubbery.

Step-by-Step Instructions

1. Mise en Place – Lay out bread slices, pumpkin purée, eggs, milk, sugar, and spices.
2. Make the Custard – Whisk pumpkin purée, eggs, milk, sugar, cinnamon, nutmeg, and vanilla until smooth.
3. Dip, Don’t Soak – Quickly submerge each slice in custard, allowing a thin layer to coat.
4. Cook – Heat a non-stick skillet or griddle over medium heat; cook slices 2–3 minutes per side until golden-brown.
5. Serve Immediately – For a crispy exterior, serve hot off the pan.

Chef’s Secrets for Perfection

• Quick Dip Only – Oversoaking = sogginess.
• Medium Heat – Too hot burns the outside while leaving the inside undercooked.
• Keep Warm in Oven – Set oven to 200°F to hold cooked slices while finishing batches.

Variations to Try

1. Make-Ahead Overnight Pumpkin French Toast Casserole

Layer bread slices in a baking dish, pour over custard, refrigerate overnight, then bake at 350°F for 35–40 minutes.

2. Vegan Pumpkin French Toast

Swap eggs for a flax egg (1 tbsp flaxseed + 3 tbsp water per egg), use almond milk, and vegan butter.

3. Gluten-Free Pumpkin French Toast

Use gluten-free brioche or thick-sliced GF bread; reduce soak time to prevent crumbling.

Toppings & Serving Ideas

• Whipped Pumpkin Butter – Cream butter, pumpkin purée, and cinnamon.
• Candied Pecans – Adds crunch and sweetness.
• Caramelized Apples or Pears – Warm, spiced fruit complements the pumpkin flavor.
• Maple Whipped Cream – Light, airy, and perfectly sweet.

FAQ

Can I make pumpkin french toast ahead of time?

Yes! Use the casserole method or store cooked slices in the fridge for up to 3 days.

How do I store and reheat leftovers?

Wrap in foil and reheat in the oven at 300°F for 10 minutes.

Can I freeze pumpkin french toast?

Yes, freeze in single layers separated by parchment for up to 2 months.

Why is my french toast soggy?

Likely from oversoaking or using bread that’s too fresh and soft.

What’s the difference between pumpkin purée and pumpkin pie filling?

Pumpkin pie filling contains added sugar and spices—use pure pumpkin purée for this recipe.

Can I use homemade pumpkin purée?

Absolutely! Just ensure it’s smooth and well-drained.