Pumpkin Pie French Toast is a delicious twist on two classic favorites all rolled into one. It starts with thick slices of bread dipped in a spiced pumpkin batter that tastes just like the filling of a pumpkin pie. When cooked, each piece comes out golden and fluffy on the inside with a slightly crisp, warmly spiced crust on the outside.
I love making this for a cozy weekend breakfast, especially when the weather turns cool. The pumpkin and cinnamon flavors fill the kitchen, and it feels like an easy little celebration in every bite. A quick tip I like to share: let the bread soak a bit longer in the pumpkin mixture to make sure every bite is extra flavorful and soft.
Serving it with a drizzle of maple syrup or a dollop of whipped cream makes it even better, but it’s wonderful just on its own, too. Making this with family or friends always brings smiles, and I find it’s an easy way to brighten up any morning—no pie dish needed!
Key Ingredients & Substitutions
Pumpkin Puree: Using pumpkin puree gives that classic fall flavor here. I like canned pumpkin for convenience, but fresh roasted pumpkin works great too. You can swap in sweet potato puree for a sweeter taste.
Spices: Pumpkin pie spice blends cinnamon, nutmeg, ginger, and cloves. If you don’t have it, mix these spices yourself or just use cinnamon and a pinch of nutmeg.
Bread: Thick slices of brioche or challah are perfect because they soak up the egg mixture without falling apart. If you don’t have these, other sturdy bread like Texas toast or country loaf works well.
Milk: Whole or 2% milk gives richness, but you can use any milk or dairy alternative like almond or oat milk for a lighter or dairy-free version.
How Do You Get the Perfect Soak Without Soggy French Toast?
Soaking the bread well is key to getting pumpkin pie flavor inside without it turning mushy. Here’s the approach I use:
- Drop each bread slice in the egg pumpkin mixture and let it soak about 20-30 seconds per side.
- If your bread is fresh and soft, soak less time; if it’s day-old or dense, soak a bit longer.
- Lift it carefully so it holds together well before placing on the skillet.
- Cook on medium heat to allow the inside to cook fully and the outside to brown without burning.
Slow and steady heat keeps the texture just right—crispy edges with a tender center full of pumpkin spice goodness.
Equipment You’ll Need
- Large mixing bowl – perfect for whisking together the pumpkin batter smoothly.
- Whisk – helps blend the eggs, pumpkin, and spices without lumps.
- Nonstick skillet or griddle – cooks the French toast evenly and prevents sticking.
- Spatula – for flipping the toast gently without breaking the slices.
- Measuring cups and spoons – to get the right amounts of pumpkin, milk, and spices.
- Plate or baking sheet – hold soaked bread while you cook in batches.
Flavor Variations & Add-Ins
- Add a splash of orange zest or orange extract to brighten the pumpkin flavor with citrus notes.
- Mix in chocolate chips or sprinkle chopped walnuts on top for extra texture and richness.
- Swap pumpkin puree for sweet potato puree for a sweeter, earthier twist.
- Stir a tablespoon of cream cheese into the batter for a creamy surprise in each bite.
How to Make Pumpkin Pie French Toast?
Ingredients You’ll Need:
Main Ingredients:
- 4 large eggs
- ½ cup pumpkin puree (canned or fresh)
- ½ cup milk (whole or 2%)
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1 ½ teaspoons pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
- ¼ teaspoon salt
- 8 thick slices of brioche or challah bread
- Butter or oil for cooking
For Serving:
- Whipped cream
- Maple syrup
- Chopped pecans
- Powdered sugar (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15 minutes to cook, so plan for roughly 25 minutes total. That makes it a quick, cozy breakfast treat perfect for a weekend morning!
Step-by-Step Instructions:
1. Mix the Pumpkin Batter:
In a large bowl, whisk together eggs, pumpkin puree, milk, brown sugar, vanilla extract, pumpkin pie spice, and salt. Stir until everything is smooth and well combined.
2. Soak the Bread:
Preheat your skillet or griddle on medium heat and lightly grease it with butter or oil. Dip each thick slice of bread into the pumpkin mixture. Let it soak for about 20 to 30 seconds on each side—just enough so the bread soaks up the flavor without getting too soggy.
3. Cook the French Toast:
Place the soaked bread slices onto the hot pan. Cook for 3 to 4 minutes on each side until the toast turns golden brown and cooks through. Adjust the heat so it cooks evenly and doesn’t burn.
4. Serve and Enjoy:
Plate the French toast and top with a big dollop of whipped cream, drizzle with maple syrup, and sprinkle with chopped pecans. For a pretty finish, dust with powdered sugar and a pinch of cinnamon or pumpkin pie spice. Serve warm and enjoy the cozy flavors!
Can I Use Frozen Bread for Pumpkin Pie French Toast?
Yes! Frozen bread works really well because it’s a bit drier and soaks up the pumpkin mixture nicely without falling apart. Just thaw it slightly at room temperature for about 15-20 minutes before dipping.
How Can I Make This Recipe Dairy-Free?
You can substitute the milk with almond, oat, or any other plant-based milk, and use a non-dairy butter or oil for cooking. The flavors will still be delicious and creamy!
Can I Prepare Pumpkin Pie French Toast Ahead of Time?
Definitely! Prepare the egg and pumpkin mixture and refrigerate it overnight. Dip and cook the bread fresh in the morning for best texture. You can also cook the French toast ahead and reheat gently in the oven.
What’s the Best Bread to Use?
Brioche or challah are ideal because they’re thick, sturdy, and slightly sweet, soaking up the custard without getting mushy. If you don’t have those, a sturdy white or sourdough bread will work too.
