This Pumpkin French Toast Breakfast has been our weekend wake-up ritual for years, arriving with the first cool mornings of fall and turning sleepy Saturdays into a celebration. I first discovered this combination while rummaging through the pantry one October when a can of pumpkin puree and a loaf of day-old brioche collided into an idea. The result was a fragrant, custardy slice with a soft interior and a slightly crisp edge that my family insisted on every Sunday. It hits the sweet spot between indulgent and simple, delivering warm cinnamon notes, subtle nutmeg depth, and a silky pumpkin body that is surprisingly light.

What makes this version special is the balance: the pumpkin adds moisture and richness without overpowering the eggs and milk that create the classic custard texture. Using thick-cut brioche or challah gives the slices structure so they hold up to soaking, while a short soak time keeps the center tender rather than soggy. I love serving this with pure maple syrup, a scattering of toasted pecans, and a dusting of powdered sugar for a picture-perfect morning. It’s the kind of breakfast that fills the kitchen with autumn aromas and invites everyone to linger over the table.

Ingredients

• Thick bread (4 slices): Brioche or challah are best because their enriched dough absorbs the custard yet keeps shape. Day-old slices work particularly well; if fresh, cut slightly thicker or toast briefly to dry.
• Pumpkin puree (1 cup): Use canned 100 percent pumpkin puree for consistency; homemade pumpkin is fine but aim for a similar moisture level. Avoid pumpkin pie filling which contains added sugar and spices.
• Eggs (2 large): Eggs set the custard. Use large eggs at room temperature for even mixing and a smooth custard.
• Milk (1 cup): Whole milk gives creaminess, but almond, oat, or soy milk work as non-dairy alternatives. If using plant milk, choose an unsweetened variety for control over sweetness.
• Vanilla and spices: 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger create the classic pumpkin spice profile.
• Salt and sweetener: 1/4 teaspoon salt balances flavors; 2 tablespoons brown sugar is optional for added caramel notes.
• Butter or oil for cooking: Butter adds flavor; use a neutral oil or a mix if you prefer a higher smoke point for griddles.
• Toppings: Pure maple syrup, powdered sugar, and chopped pecans or walnuts add shine, sweetness, and crunch.

Instructions

Prepare the custard: In a large bowl whisk together 1 cup pumpkin puree, 2 large eggs, and 1 cup milk until smooth. Add 1 teaspoon vanilla, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1/4 teaspoon salt, and 2 tablespoons brown sugar if using. Whisk thoroughly so the spices are fully incorporated and let the mixture rest 5 minutes to let the flavors meld. Heat the cooking surface: Preheat a heavy skillet or electric griddle over medium heat. Add about 1 tablespoon butter or oil and swirl to coat. If using cast iron, allow it to come fully to temperature so it browns evenly. Soak the bread: Dip each thick slice into the custard, letting it absorb for 3 to 6 seconds per side depending on loaf density. You want the bread saturated but not falling apart; very stale bread will take more time, fresh bread less. Pan-fry until golden: Place soaked slices on the hot skillet and cook 3 to 4 minutes on the first side until a deep golden brown appears and the edges firm. Flip and cook another 3 to 4 minutes. Adjust heat if the exterior is browning too fast before the center sets. Keep warm and serve: Transfer cooked slices to a warm oven (about 200 degrees F) while you finish the rest so all servings are hot. Stack two slices per plate, drizzle with maple syrup, dust with powdered sugar if desired, and top with chopped pecans or walnuts.

Storage Tips

Store leftover cooked slices in an airtight container in the refrigerator for up to 3 days. For best texture, reheat in a preheated 350 degrees F oven for 8 to 10 minutes rather than the microwave which can make them rubbery. If freezing, flash freeze the slices on a baking sheet until firm, then transfer to a freezer bag for up to 2 months. Thaw in the refrigerator overnight before reheating. Keep syrup separate until serving to avoid soggy bread.

Ingredient Substitutions

For a dairy-free version use 1 cup unsweetened almond or oat milk and a neutral oil instead of butter. Replace eggs with a commercial egg replacer or a mixture of 1/4 cup silken tofu blended with 1 tablespoon cornstarch per egg for a vegan approach, though texture will differ. Swap brown sugar for coconut sugar or omit entirely and sweeten at the table with maple syrup. If you prefer milder spice, halve the nutmeg.

Serving Suggestions

Serve two stacked slices per person with warm maple syrup and a scattering of toasted pecans. For a brunch spread include crispy bacon or breakfast sausage to add a savory counterpoint. Fresh fruit such as sliced pears or roasted apples pairs well with pumpkin spice. Garnish with a dollop of whipped cream and a pinch of extra cinnamon for a festive presentation that works for holiday mornings.

Cultural Background

French toast itself traces back to ancient recipes that soaked stale bread in milk and eggs to reduce waste and add nutrition, later evolving into regional variations across Europe. This pumpkin-spiced adaptation blends classic technique with New World ingredients: pumpkin has deep roots in North American cuisine and became a natural pairing with warm spices dating to colonial times. The result is a modern comfort dish that honors both practicality and seasonal flavor.

Seasonal Adaptations

In winter, add a splash of dark rum or brandy to the custard for holiday richness. In spring, lighten the profile with citrus zest and swap pumpkin for strained pureed apricot. For Thanksgiving, layer slices in a baking dish with a pecan praline topping and bake covered at 350 degrees F for 25 minutes to transform the dish into a hands-off casserole that feeds a crowd.

Meal Prep Tips

Make the custard up to 48 hours in advance and refrigerate. When ready to cook, give it a good stir and dip slices as you go. Cooked slices can be portioned into meal prep containers along with a small container of syrup for easy grab-and-go breakfasts. Toast nuts ahead and store separately to maintain their crunch when serving later in the week.

Enjoy the warm spice and comforting texture of this pumpkin-infused morning treat. It’s simple enough for everyday and special enough for guests, and once you try it you’ll find little reasons to wait for holidays to enjoy the flavors of the season.