Name: Fall Pumpkin French Toast Breakfast
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 4 large eggs; ½ cup pumpkin purée; ¾ cup milk (or dairy-free milk); 2 tablespoons brown sugar; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; ⅛ teaspoon ground cloves (optional); Pinch of salt; 6–8 slices thick-cut bread (brioche, challah, or Texas toast); Butter or oil, for greasing pan; Optional toppings: Maple syrup, Powdered sugar, Whipped cream, Toasted pecans or walnuts, Sliced bananas or apples

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Fall Pumpkin French Toast Breakfast is everything I love about autumn mornings wrapped into one cozy, cinnamon-spiced plate. Made with rich pumpkin purée, warm spices, and thick slices of bread soaked in a custardy mixture, this French toast is golden on the outside, soft on the inside, and full of classic fall flavor. Whether I’m serving it as a weekend breakfast or a special holiday brunch, it always brings warmth to the table.

Why I Love This Recipe

I love how this recipe transforms a simple breakfast into something festive and comforting. The pumpkin purée adds moisture and a subtle sweetness, while spices like cinnamon and nutmeg give it that nostalgic fall aroma. It’s easy to make but feels extra special, especially when I top it with maple syrup, powdered sugar, or even a dollop of whipped cream. It’s the kind of breakfast that makes staying in your pajamas feel justified.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 large eggs
1/2 cup pumpkin purée
3/4 cup milk (or dairy-free alternative)
2 tablespoons brown sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves (optional)
Pinch of salt
6–8 slices thick-cut bread (brioche, challah, or Texas toast work best)
Butter or oil for the pan

Optional toppings:

Maple syrup
Powdered sugar
Whipped cream
Toasted pecans or walnuts
Sliced bananas or apples

Directions

I start by whisking together the eggs, pumpkin purée, milk, brown sugar, vanilla, cinnamon, nutmeg, cloves (if using), and salt in a large shallow bowl until smooth and well combined.
I heat a large nonstick skillet or griddle over medium heat and add a little butter or oil.
I dip each slice of bread into the pumpkin custard, letting it soak for about 10–15 seconds per side so it absorbs enough of the mixture without getting soggy.
I place the soaked bread onto the hot skillet and cook for 2–3 minutes per side, or until golden brown and crisp on the outside.
I transfer the cooked slices to a warm plate and repeat with the remaining bread, adding more butter or oil as needed between batches.
I serve the French toast warm, topped with maple syrup and any extras I feel like adding.

Servings and timing

This recipe serves 4 people (2 slices each).
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

I sometimes mix in a bit of maple syrup or pumpkin spice into the custard for a sweeter, more aromatic flavor.
For a dairy-free version, I use almond milk or oat milk and vegan butter.
If I want extra protein, I top it with a scoop of Greek yogurt and drizzle honey over the top.
I’ve also made a stuffed version with cream cheese filling for a more decadent brunch.

Storage/Reheating

Leftover slices keep well in the fridge for up to 3 days. I reheat them in a skillet or toaster oven to bring back the crisp edges. They can also be frozen—just layer between parchment paper and store in a freezer bag. I reheat from frozen by baking at 350°F for 10–12 minutes or using a toaster oven.

FAQs

Can I use canned pumpkin pie filling?

I prefer pure pumpkin purée so I can control the sweetness and spice levels. Pumpkin pie filling already has added sugar and spices.

What bread works best?

Thick-cut brioche, challah, or Texas toast is ideal. I sometimes use day-old bread so it soaks up more custard without falling apart.

Can I make it ahead of time?

Yes. I prepare the custard the night before and refrigerate it. In the morning, I just dip and cook the bread fresh.

Is this recipe kid-friendly?

Absolutely. I leave out the cloves if making it for kids and let them add their favorite toppings like syrup, fruit, or a dusting of cinnamon sugar.

How do I keep the French toast warm for serving?

I place cooked slices on a baking sheet in a 200°F oven while I finish the rest of the batch. It keeps everything warm without drying it out.

Conclusion

Fall Pumpkin French Toast Breakfast is one of those seasonal dishes that instantly makes the kitchen feel cozy and festive. I love how easy it is to throw together, and yet it tastes like something you’d get at a brunch café. With its soft texture, golden edges, and pumpkin-spiced flavor, it’s the perfect way to savor slow autumn mornings. Whether I’m serving it to guests or just treating myself, this breakfast never fails to satisfy.