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Home » Side Dishes » Bread » Pumpkin French Toast

Pumpkin French Toast

Created: September 22, 2020 Updated: September 22, 2020 by Lyuba Brooke 18 Comments

3.6K shares
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Pumpkin French Toast is the most delightful breakfast for the season. The soft, luscious Brioche bread soaked in sweet, cinnamon and pumpkin egg mixture and cooked to a golden perfection. It can only get better with a little powdered sugar, butter, and syrup on top. Or, add all three and enjoy this wonderful fall breakfast dish!

closeup top view of stack of French Toast topped with butter, syrup, and powdered sugar

PUMPKIN FRENCH TOAST RECIPE

If I had to choose one thing to eat for breakfast for the rest of my life, it would be French Toast. No need to think about it twice, it’s my absolute favorite breakfast dish. 

Classic French Toast is a wonderful breakfast but I also like to “dress it up” for the season. The minute we flip the calendar to the fall months, my pantry is full of pumpkin and we enjoy this pumpkin version of the classic breakfast for months. When it gets closer to the winter and eggnog is available at stores, my family starts asking for Eggnog French Toast. 

This pumpkin version is just amazing though. So much comforting fall flavor between the pumpkin and the pumpkin pie extract and spices. Cinnamon, nutmeg, ginger, allspice, and all those beautiful fall spices that bring the best flavor and aroma are in is this tasty breakfast treat. It’s great for a family breakfast together or every upcoming holiday. 

WHAT IS THE BEST BREAD TO USE

Hands down, the best bread for French toast is Brioche. I’ve tested out so many different breads (and you can read all about it in my post about THE French Toast recipe) and everyone agrees that Brioche is the way to go. 

If you can’t find Brioche, close runners up are French or Italian loaves or Challah bread. Try to get bread from the deli section of the grocery store. That bread is usually freshly baked and has a much better texture and flavor.

sliced bread, eggs, pumpkin, milk, and spices laid out on the cutting board

INGREDIENTS IN PUMPKIN FRENCH TOAST

Brioche bread – as I already mentioned, this is the best choice but if you need to, substitute French baguette, Italian loaf, or Challah.

Eggs – four large eggs should be just right for the 8 oz. Brioche loaf.

Milk – whole milk is your best choice but if you need to, substitute 2% or low-fat milk.

Pumpkin puree – make sure to use pumpkin puree and not pumpkin pie filling. Pumpkin pie filling has a different taste and consistency.

Brown sugar – use either light or dark brown sugar. Dark brown sugar just had a higher molasses content. 

Pumpkin spice extract – this is a great extract to have for all your fall baking so I highly recommend it. If you can’t get your hands on some, you can use additional spices instead. 

Spices – cinnamon and nutmeg is a must but you can also add a pinch of allspice. 

slice of Brioche bread in the egg mixture with more sliced next to the bowl

HOW TO MAKE IT

Slice the Brioche bread into slices that are about 3/4-1 inch thick. Out of a 8oz loaf, you can get 8 slices. 

In a deep and wide bowl, whisk together eggs, whole milk, pumpkin puree, pumpkin extract, sugar, cinnamon, nutmeg, and salt. Whisk until smooth and set it aside.

Preheat a large cooking pan oven medium to medium-low heat first, before battering and adding the bread. You do not want to add the bread slices whole the pan is cold. (Note: you can also use a pancake griddle to make French Toast.)

Spread a couple of tablespoons of canola oil in the preheated pan. Dip each slice of bread into the egg mixture as well as the edges. Brioche bread is nice and quick to soak up the egg so don’t hold it in there too long. (Just batter as many slices as will fit into the pan. If you have to cook in two or more batches, batter bread right before adding it to the pan.)

Place battered slices into the pan and let it cook for 3-4 minutes on each side, until golden brown. (Repeat with remaining slices of bread if needed.)

Serve with your favorite topping.

three slices of pumpkin French toast cooking in a skillet

RECIPE NOTES

Can I use dairy free milk?

For a lactose free option, you can use lactose free whole milk. If you need a dairy free option, use oat, almond, or soy milk substitutes but note that the flavor will change slightly. Personal recommendation for dairy-free milk is oat. Great flavor and no aftertaste! 

Can I use homemade pumpkin puree?

Absolutely! Go for it! As a matter of fact, I have instruction on how to make homemade pumpkin puree you may want to check out. 

Do I have to use pumpkin spice extract?

No, you don’t have to use it but I think it’s a nice thing to have in the pantry for the fall season. Most grocery stores carry it in stock, especially in the fall, so it’s not difficult to find. But, if you don’t have any, you can always increase the amount of spices by doubling cinnamon and nutmeg. Feel free to add 1/2 tsp of ground ginger and 1/4 tsp of ground allspice as well.

sliced French Toast into triangles stacked side by side on a white plate

What are good toppings for pumpkin French Toast?

Butter

Maple syrup

Powdered sugar

Cinnamon butter

Honey

pouring syrup onto the stack of French Toast out of a glass jar

MORE BREAKFAST IDEAS FOR THE FALL HOLIDAYS

As far as the fall flavors, you can’t go wrong with cinnamon, apple, pumpkin, pecan, and maple. 

Our favorite pancakes in the fall are, of course, Pumpkin Pancakes, Apple Pie Pancakes, and Pumpkin Pancakes with Maple Pecan Topping (this topping is the bomb)!

Don’t forget about donuts for breakfast like Apple Pie Donuts and Glazed Pumpkin Donuts.

Pecan Pie French Toast Casserole will make a great holiday family breakfast.

stack of Pumpkin French toast on a plate topped with scoop of butter, syrup, and powdered sugar

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PIN THIS RECIPE

stack of Pumpkin French toast on a plate topped with scoop of butter, syrup, and powdered sugar

Pumpkin French Toast

Pumpkin French Toast is the most delightful breakfast for the season. The soft, luscious Brioche bread soaked in sweet, cinnamon and pumpkin egg mixture and cooked to a golden perfection.
5 from 1 vote
Print Pin SaveSaved! Rate
Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories: 339kcal
Author: Lyuba Brooke

Ingredients

  • 8 oz Brioche loaf
  • 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 salt
US Customary - Metric

Instructions

  • Slice the Brioche bread into slices that are about 3/4-1 inch thick. Out of a 8oz loaf, you should be able to get 8 slices. 
  • In a deep and wide bowl, whisk together eggs, whole milk, pumpkin puree, pumpkin extract, sugar, cinnamon, nutmeg, and salt. Whisk until smooth and set it aside.
  • Preheat a large cooking pan oven medium to medium-low heat first, before battering and adding the bread. You do not want to add the bread slices whole the pan is cold. (Note: you can also use a pancake griddle to make French Toast.)
  • Spread a couple of tablespoons of canola oil in the preheated pan. Dip each slice of bread into the egg mixture as well as the edges. Brioche bread is nice and quick to soak up the egg so don’t hold it in there too long. (Just batter as many slices as will fit into the pan. If you have to cook in two or more batches, batter bread right before adding it to the pan.)
  • Place battered slices into the pan and let it cook for 3-4 minutes on each side, until golden brown. (Repeat with remaining slices of bread if needed.)
  • Serve with your favorite toppings.

Nutrition

Calories: 339kcal | Carbohydrates: 33g | Protein: 13g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 262mg | Sodium: 331mg | Potassium: 144mg | Fiber: 1g | Sugar: 5g | Vitamin A: 5514IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 2mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

collage of two images of closeup pumpkin French toast and sliced French toast on the bottom

Originally published on Will Cook For Smiles on October 27, 2012. Updated September 22, 2020. 

LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

3.6K shares

Filed Under: Bread, Breakfast, Brunch, Fall Recipes, French Toast, Pumpkin

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

Comments

  1. Clare says

    March 22, 2023 at 2:20 pm

    5 stars
    I bet these are so good! I love pumpkin!

    Reply
  2. Alexis @ we like to learn as we go says

    November 5, 2012 at 11:38 pm

    Wow this sounds absolutely amazing! I’m featuring this on my blog Wednesday and pinning!

    Reply
  3. Angie@Echoes of Laughter says

    November 4, 2012 at 8:17 pm

    This looks so good! I pinned this to my pumpkin goodies board on pinterest! Have a lovely week! Angie xo

    Reply
  4. Mackenzie says

    November 3, 2012 at 4:12 am

    This looks delicious! 🙂 You are a featured favorite this week on Saturday Show & Tell on Cheerios and Lattes! Thanks again for sharing with us last week, we can’t wait to see what you have for all of us this week! Have a great weekend! 🙂
    Mackenzie 🙂
    http://www.cheeriosandlattes.com

    Reply
  5. Miz Helen says

    November 2, 2012 at 11:24 pm

    Great recipe Lyuba, it looks delicious! Hope you are having a great fall weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply
  6. Holly Lefevre says

    November 2, 2012 at 6:03 am

    delicious….pumpkin – cannot get enough!

    Reply
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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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