Pumpkin French Toast

Stack of French toast with butter and pecans on it.

Pumpkin French Toast brings together rich fall flavors of pumpkin spice and cozy weekend vibes in this easy breakfast recipe. It's soft, custardy, warmly spiced, and perfect for chilly weekend mornings.

Course Breakfast

Cuisine American

Keyword pumpkin french toast

Prep Time 10

Cook Time 10

Total Time 20

Servings (2 slices each)

Calories 343kcal

Author Jessica - Together as Family

Equipment

Ingredients

4 large eggs
1 cup half and half
1/2 cup canned pure pumpkin
2 tablespoons light brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
½ teaspoon ground nutmeg
8 slices Brioche or thick white bread (Texas toast or thick, sturdy white sandwich bread)
butter, maple syrup, whipped cream, chopped pecans (optional toppings for serving)

Instructions

In a shallow dish, or you can use a blender for a smoother batter, whisk together the eggs, half and half, pure pumpkin, light brown sugar, cinnamon, vanilla extract, and nutmeg until well combined and smooth.
4 large eggs, 1 cup half and half, 1/2 cup canned pure pumpkin, 2 tablespoons light brown sugar, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract, ½ teaspoon ground nutmeg
Heat a skillet over medium heat and melt a small amount of butter on the skillet, or you can use a neutral flavored oil such as canola oil or vegetable oil.
Dip each slice of bread into the pumpkin mixture, making sure to coat both sides well. Place the bread onto the warm skillet and cook 2-3 minutes per side or until golden brown and cooked through. Repeat with the remaining bread slices in however many batches you need.
8 slices Brioche or thick white bread
Serve immediately with toppings of choice such as maple syrup, chopped pecans, whipped cream, buttermilk syrup, butter, or a sprinkle of pumpkin pie spice, etc.
butter, maple syrup, whipped cream, chopped pecans

Notes

Tips : I use an electric griddle because it can hold 6-8 pieces of French toast on it! I have linked the one I love above. Also, make sure you are using a shallow dish so that the bread can soak into the batter - such as pie plate.

Milk : I recommend using half and half, as the recipe calls for, because it has a rich and flavorful thickness and really makes the French toast delicious. However, you can use whole milk with decent results or whatever milk you prefer (oat milk, lactose-free, etc), but just note that the batter will be thinner if you choose to use a lower-fat milk in place of the half and half.

Bread : Depending on the thickness of the bread you are using, will determine the soaking time. For thick sturdy bread such as Brioche bread or Texas toast, you could soak the bread for several seconds to make sure it's well coated. If you are using thin, flimsy regular sandwich bread then you will just need a quick dup into the batter. I use either Brioche bread, thick Texas toast, or a good quality thick white sandwich bread.

Make-Ahead : The pumpkin French toast batter can be prepare the night before and kept in the fridge until morning. I love preparing it in the blender and then sticking the blender pitcher/jar in the fridge overnight.

Nutrition