Fall Pumpkin French Toast That Tastes Like Autumn
A cozy, fall-inspired pumpkin French toast made with brioche bread and a spiced pumpkin custard. Perfect for autumn brunches or holiday mornings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast/Brunch
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 large eggs
- ¾ cup milk (any kind)
- ½ cup pumpkin purée (not pie filling)
- 2 tbsp brown sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp pumpkin pie spice
- Pinch of salt
- 8 slices thick brioche or challah bread
- Butter or oil for the skillet
- Optional: Maple syrup
- Optional: Whipped cream
- Optional: Chopped pecans or walnuts
- Optional: Powdered sugar
- Optional: Pumpkin seeds
Instructions
- In a shallow bowl, whisk together eggs, milk, pumpkin purée, brown sugar, vanilla extract, cinnamon, pumpkin pie spice, and a pinch of salt.
- Dip each slice of bread into the pumpkin custard mixture, soaking each side for about 20 seconds.
- Heat butter or oil in a skillet over medium heat. Cook the soaked bread slices for 2–3 minutes per side, or until golden and slightly crispy.
- Transfer cooked toast to a plate. Top with maple syrup, whipped cream, chopped nuts, powdered sugar, or pumpkin seeds as desired.
- Serve immediately while warm for best flavor and texture.
Notes
- Use brioche or challah bread for the best texture and flavor.
- Make sure not to use pumpkin pie filling—use pure pumpkin purée.
- Customize toppings to suit your taste or what you have on hand.
- Recipe can be doubled for larger gatherings.
Nutrition
- Serving Size: 1/4 of recipe (approximately 2 slices)
- Calories: 310
- Sugar: 9g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 155mg