Pumpkin Pie French Toast
Intro
This recipe combines the comforting flavors of pumpkin pie with the breakfast classic, French toast. Thick slices of bread are dipped in a pumpkin-spiced custard, cooked until golden, and topped with maple syrup, whipped cream, or pecans. It’s festive, cozy, and perfect for fall mornings, brunch, or even dessert. Best of all, it comes together in less than 30 minutes!
Prep Custard: 5 minutes
Dip Bread: 5 minutes
Cooking: 10–12 minutes
Serving: 2 minutes
Total: ~20–25 minutes
Ingredients (Serves 4)
8 slices brioche or challah bread (thick-cut preferred)
4 large eggs
¾ cup milk (whole or half-and-half for richness)
½ cup pumpkin puree (not pie filling)
2 tbsp brown sugar
1 tsp vanilla extract
1 ½ tsp pumpkin pie spice (or mix cinnamon, nutmeg, ginger, and cloves)
Pinch of salt
2 tbsp butter (for cooking)
Optional Toppings:
Maple syrup
Whipped cream
Candied pecans or walnuts
Cinnamon sugar dusting
Instructions
Make Pumpkin Custard (5 minutes)
In a large mixing bowl, whisk together eggs, milk, pumpkin puree, brown sugar, vanilla, pumpkin pie spice, and salt until smooth.
Pour mixture into a shallow dish (wide enough for bread slices).
Dip Bread (5 minutes)
Heat a skillet or griddle over medium heat and add a little butter to coat.
Dip each bread slice into the pumpkin custard, soaking for about 5–10 seconds per side (don’t oversoak or bread may fall apart).
Cook (10–12 minutes)
Place soaked bread slices on the heated skillet.
Cook for 3–4 minutes per side, until golden brown and slightly crisp at the edges.
Add more butter to the pan as needed between batches.
Serve (2 minutes)
Stack French toast slices, drizzle with maple syrup, and top with whipped cream, pecans, or a dusting of cinnamon sugar.
Serving Suggestions
Serve with a pumpkin spice latte for a full fall vibe.
Top with a spoonful of warm caramel sauce for dessert-style French toast.
Try stuffing bread with cream cheese filling before dipping for a “pumpkin cheesecake” twist.