Pumpkin French Toast
Pumpkin French Toast is the most delightful fall breakfast recipe. 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.
Table of Contents
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.
Ingredient Notes and Tips
Brioche bread – Brioche is so soft and fluffy with sweet and buttery flavor, it does the best job soaking the sweet egg mixture. For the best French Toast, use Brioche loaf and slice it into thick slices that are between 3/4 and 1 inch thick.
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. If you need a dairy free alternative, use oat milk or almond milk.
Pumpkin puree – if available, use homemade pumpkin puree for the best flavor but of course, a store-bought will work just fine. Note that homemade pumpkin puree can sometimes be thinner so you really need to pay attention to that! When getting store-bought, make sure to get pumpkin puree NOT pumpkin pie mix!
Brown sugar – you can use light brown sugar or dark brown sugar. The difference between the two is in the amount of molasses added, dark brown sugar containing more, of course.
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.
See recipe card for complete information on ingredients and quantities.
Best Bread For Pumpkin French Toast
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.
How To Make Pumpkin French Toast
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 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.
Frequently Asked Questions
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!
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.
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.
Here are some tips for the most common mistakes that lead to soggy French toast:
Too much milk/cream – don’t add more than the recipe recommends.
Bread cut too thin – cut the bread between 3/4 and 1 inch thick.
Preheat the pan first! – don’t even start cooking in a cold or cool pan.
Cook over medium heat or even a little lower than medium. If using higher heat, the bread cooks to fast on the outside and does not cook through on the inside.
Make sure it’s cooked through (touch the center) – once you flip the bread slices, you will notice the bread will raise in the center. Let it raise, cook, and deflate. Touch in the center to make sure it feels firm.
Toppings For Pumpkin French Toast
Butter, cinnamon butter
Maple syrup, flavored syrups, pumpkin syrup
Powdered sugar
Honey
Whipped cream, cinnamon whipped cream, bourbon whipped cream
Nuts: almonds, pecans, walnuts, hazelnuts
Apple butter, pumpkin butter
More Fall Breakfast Ideas
If you’ve made this French toast using my recipe and found a lot of good information here, PLEASE leave a 🌟 star rating! Let me know how you liked it by leaving the 📝 comment below as well.
Pumpkin French Toast Recipe
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
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.
Notes
- Bread: for the best French Toast, use Brioche loaf and slice it into thick slices that are between 3/4 and 1 inch thick.
- For more bread options, you can use Challah and French Baguette.
- For a lactose free option, you can use lactose free whole milk or lactose free half and half. If you need a dairy free option, use oat, almond, or soy milk substitutes but note that the flavor will change slightly.
- Make sure your French Toast is cooked through (touch the center) – once you flip the bread slices, you will notice the bread will raise in the center. Let it raise, cook, and deflate. Touch in the center to make sure it feels firm.
Nutrition
Originally published on Will Cook For Smiles on October 27, 2012.
Categories:
Bread, Breakfast Recipes, Brunch Recipes, Fall Recipes, French Toast Recipes, Pumpkin Recipes,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.
I bet these are so good! I love pumpkin!
Thanks, I hope you give them a try!
Wow this sounds absolutely amazing! I’m featuring this on my blog Wednesday and pinning!
This looks so good! I pinned this to my pumpkin goodies board on pinterest! Have a lovely week! Angie xo
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
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
I pinned this 😀