Pumpkin pie french toast brings the flavors of the fall dessert to breakfast, with thick bread soaked in a spiced pumpkin custard and browned in butter.
Eggs, milk, canned pumpkin, and warm spices make a custard that clings to brioche or challah. Four servings come together in about thirty minutes, and the slices stay soft in the center with golden edges.
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Why This Pumpkin Pie French Toast Recipe Works
Canned pumpkin adds moisture and color to the custard, so each slice tastes like pumpkin pie without the crust or the long bake.
Thick slices of brioche or challah absorb the custard without falling apart, which gives you a creamy center and a golden crust.
Cinnamon, nutmeg, and ginger replace a store bought spice blend, so you control the warmth and the sweetness with pantry spices.
Ingredients for Pumpkin Pie French Toast
- For the custard: 4 large eggs, 1 cup milk, 1/2 cup canned pumpkin puree, 1/4 cup brown sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/4 teaspoon salt.
- For cooking: 8 slices thick cut brioche or challah and 2 tablespoons unsalted butter.
- For serving: 1/4 cup maple syrup, plus optional powdered sugar and whipped cream.
Thick cut bread. Slices about one inch thick hold more custard, and slightly stale bread soaks it up without turning mushy.
Canned pumpkin. Use plain puree rather than pie filling, which has added sugar and spices.
Eggs and milk. The eggs set the custard as it cooks, and the milk keeps it loose enough to soak in.
Brown sugar. It dissolves quickly into the custard and adds a light molasses flavor.
Butter. Fresh butter in the pan gives each batch a golden crust and a nutty smell.
How to Make Pumpkin Pie French Toast
1. Make the custard Whisk the eggs, milk, pumpkin, brown sugar, vanilla, cinnamon, nutmeg, ginger, and salt in a wide shallow dish until smooth.
2. Heat the pan Set a large skillet or griddle over medium heat and melt a little butter until it foams.
3. Soak the bread Dip each slice for about 20 seconds per side so the custard soaks in. Let the extra drip off.
4. Cook the first side Cook four slices at a time for 3 minutes until golden brown on the bottom.
5. Flip and finish Turn the slices and cook 3 minutes more, until the center is set and reaches 160 degrees F.
6. Cook the rest Wipe the pan, add more butter, and repeat with the remaining slices, keeping the first batch warm.
7. Serve warm Stack two slices per plate and top with maple syrup, powdered sugar, and whipped cream.
How to Serve Pumpkin Pie French Toast
Serve the slices warm with maple syrup and a spoonful of whipped cream for a breakfast that feels like dessert. Round out the table with fluffy pancakes and muffin tin egg bites for guests who want something savory. A slice of cinnamon streusel coffee cake and a cold banana blueberry smoothie finish a brunch spread.
How to Store and Reheat Pumpkin Pie French Toast
Cool leftover slices and refrigerate them in an airtight container for three days. Reheat on a rack in a toaster oven or the oven at 350 degrees F for eight to ten minutes until hot, or microwave one slice for thirty seconds. To freeze, layer slices with parchment for up to two months and reheat straight from frozen until they reach 165 degrees F.
Tips and Variations for Pumpkin Pie French Toast
Use day old bread. Slightly dry bread soaks up custard without falling apart, so leave slices out for an hour before cooking.
Cook gently. Medium heat browns the outside while the custard in the center sets, and high heat burns the sugar first.
Check the center. Press a slice with a spatula, and if liquid runs out, cook it another minute.
Flag the allergens. This dish contains egg, milk, and wheat, and brioche may include soy or butter, so check labels.
Wash up after raw egg. Wash your hands and the dish with hot soapy water after handling the custard.
Keep the batches warm. Hold finished slices on a rack set in a warm oven at 200 degrees F while you cook the rest.
Adjust the spice. Add a pinch of ground cloves or allspice if you like a stronger pumpkin pie flavor.
Check trusted guidance. For safe handling of eggs, read the Texas AgriLife Extension food safety guide before cooking.
Frequently Asked Questions About Pumpkin Pie French Toast
How do I make pumpkin pie french toast without soggy bread?
Use thick, slightly dry slices and soak them only 20 seconds per side. Cook until the center is set instead of leaving it wet.
Can I make pumpkin pie french toast ahead of time?
Yes. Whisk the custard the night before and keep it covered in the refrigerator, then soak and cook the bread in the morning.
Can I freeze pumpkin pie french toast?
Yes. Freeze cooled slices in a single layer, bag them, and keep for two months. Reheat until the centers reach 165 degrees F.
What bread works for this dish?
Brioche and challah are rich and sturdy. Thick cut white sandwich bread also works.
Can I use fresh pumpkin?
Yes, if it is cooked and pureed until smooth, then drained so the custard is not watery.
Pumpkin Pie French Toast
Equipment
- Large skillet or griddle
- Wide shallow dish
- Spatula
Ingredients
Main Ingredients
- 4 large eggs
- 1 cup whole milk
- ½ cup canned pumpkin puree not pie filling
- ¼ cup brown sugar packed
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
- 8 slices thick cut brioche or challah about 1 inch thick
- 2 tbsp unsalted butter for cooking
- ¼ cup maple syrup for serving
- 2 tbsp powdered sugar optional
- ½ cup whipped cream optional
Instructions
Cooking
- Whisk. Beat the eggs, milk, pumpkin, brown sugar, vanilla, spices, and salt until smooth.
- Soak. Dip the bread for 20 seconds on each side.
- Brown. Melt butter in a skillet over medium heat and cook each slice 3 minutes per side until golden.
- Check. Cook until the center is set and reads 160 degrees F.
- Serve. Top with maple syrup, powdered sugar, and whipped cream.
