Name: Pumpkin French Toast
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 8 slices brioche loaf (¾–1 inch thick); 4 large eggs; ¼ cup whole milk; ½ cup pumpkin puree; 1 tbsp brown sugar; 1 tsp pumpkin pie spice extract (or 1 tsp pumpkin pie spice blend); ½ tsp ground cinnamon; ¼ tsp ground nutmeg; Pinch of salt; 2–3 tbsp canola oil (or unsalted butter) for cooking

Jump to Recipe

Fall is in the air, friends. The leaves are turning, the mornings are crisp, and every store shelf seems to be bursting with something pumpkin-flavoured. If you’re anything like me, you’ve already got your sweater game on point and your coffee order includes at least one pump of pumpkin spice. But if you want to start your day feeling like you’ve stepped into a cosy autumn postcard, this pumpkin French toast is the move.

It’s soft, custardy, and full of that warm pumpkin spice goodness that makes you want to linger over breakfast just a little longer. Plus, it’s quick enough for a weekday treat yet fancy enough for a seasonal brunch with friends. And the best part? You don’t have to be a culinary wizard to pull it off—just a whisk, a skillet, and maybe the willpower to save some for the rest of the family (no judgment if you don’t).

Whether you’re making it for a lazy Saturday morning or your next fall breakfast recipe lineup, this dish is autumn on a plate. Let’s get whisking.

Why You’ll Love This Pumpkin French Toast

Seasonal comfort – It’s the perfect mix of sweet brioche, creamy pumpkin, and warm spices.

Easy elegance – Quick enough for a weekday, fancy enough for guests.

Customizable – Dress it up with whipped cream and berries or keep it simple with maple syrup.

Ingredients

8 slices brioche loaf (3/4–1 inch thick)
4 large eggs
1/4 cup whole milk
1/2 cup pumpkin puree
1 tbsp brown sugar
1 tsp pumpkin pie spice extract
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
Pinch of salt
2–3 tbsp canola oil (for cooking)

Steps

Slice the bread – Cut your brioche loaf into 8 even slices. Set aside.
Make the custard – Whisk together eggs, milk, pumpkin puree, brown sugar, pumpkin pie spice extract, cinnamon, nutmeg, and salt until smooth.

Preheat your pan – Heat a non-stick skillet or griddle over medium to medium-low heat for a few minutes.
Dip and coat – Add oil to your pan. Dip each slice in the pumpkin custard, coating both sides. Don’t soak too long—brioche drinks up liquid fast.
Cook to perfection – Cook each slice for 3–4 minutes per side until golden brown. Let them deflate slightly before removing.

Serve warm – Add your favourite toppings: maple syrup, powdered sugar, berries, or whipped cream.

Cooking Tips

If your toast is browning too fast, lower the heat—burnt outsides and soggy centres are a tragedy.
No pumpkin pie spice extract? Swap it for 1 tsp of pumpkin pie spice blend.

Brioche is dreamy here, but challah works beautifully too.
Keep cooked slices warm in a low oven while finishing the batch so everyone eats together.

A Little Story from My Kitchen

I first made pumpkin French toast for a fall brunch with friends a few years back. We’d planned to go apple-picking, but the rain had other ideas. So, we cozied up inside, lit a candle that smelled suspiciously like dessert, and I whipped up this recipe with whatever I had on hand. By the time the last slice hit the plate, no one was talking—just happy sighs between bites. Rainy-day plans? Saved.

What to Serve with Pumpkin French Toast

For a balanced fall breakfast recipe, serve this alongside:

Crispy bacon or turkey sausage for a savoury contrast
A fresh fruit salad with pears, apples, or pomegranate seeds
Warm apple cider or a latte sprinkled with cinnamon

If you’re going for a full seasonal brunch spread, add a pumpkin spice toast bar with toppings like cream cheese glaze, toasted pecans, and caramel drizzle.

How to Store

Leftover pumpkin French toast keeps surprisingly well. Let slices cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat in the oven or toaster oven to bring back the crisp edges. You can also freeze them—just layer slices with parchment paper in a freezer bag. Reheat straight from frozen in a 350°F oven for about 10 minutes.

FAQs

Can I make this ahead?

Yes! Prep the custard the night before, cover, and store in the fridge. Dip and cook in the morning.

Can I use regular sandwich bread?

Sure, but the texture won’t be as rich as brioche or challah.

Can I make it dairy-free?

Swap the milk for almond or oat milk, and use coconut whipped cream for topping.

Do I have to use canola oil?

Nope—unsalted butter works too, but keep the heat a little lower to avoid burning.

When you’re craving something that tastes like fall wrapped in a warm hug, this pumpkin French toast is your answer. Whether it’s the star of your seasonal brunch or a Tuesday morning pick-me-up, it’s a recipe worth keeping close—because autumn only lasts so long, but this flavour? You can bring it back anytime.

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