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Fall Pumpkin French Toast Breakfast Recipe

Fall Pumpkin French Toast Recipe Card

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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 8 slices thick-cut bread brioche or challah works best
  • 3 large eggs
  • ¾ cup milk or cream for richer custard
  • ½ cup pumpkin puree
  • 2 tbsp maple syrup plus extra for serving
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice or ½ tsp cinnamon + ¼ tsp nutmeg + ¼ tsp ginger
  • Pinch of salt
  • 2 tbsp butter for cooking
  • Optional toppings: powdered sugar chopped pecans, whipped cream

Method
 

Make Pumpkin Custard:
  1. In a bowl, whisk together eggs, milk, pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, and salt until smooth.
Soak Bread:
  1. Dip each slice of bread into the pumpkin mixture, coating both sides and letting it soak for a few seconds.
Cook French Toast:
  1. Heat a skillet or griddle over medium heat and melt butter. Cook each slice 2–3 minutes per side until golden brown and cooked through.
Serve:
  1. Top with maple syrup, powdered sugar, whipped cream, or chopped pecans. Serve warm.

Notes

Day-old bread works best — it soaks up the custard without falling apart.
For extra flavor, add a splash of bourbon or orange zest to the custard.
Keep cooked French toast warm in a 200°F (95°C) oven while finishing the rest.
This recipe doubles easily for a crowd.