Print

Fall Pumpkin French Toast Breakfast

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Fall Pumpkin French Toast Breakfast is a cozy, cinnamon-spiced twist on classic French toast. Made with pumpkin purée, warm fall spices, and thick bread slices, this easy breakfast recipe is perfect for autumn mornings, weekend brunch, or holiday gatherings.

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

Instructions

  1. In a large shallow bowl, whisk together eggs, pumpkin purée, milk, brown sugar, vanilla, cinnamon, nutmeg, cloves (if using), and salt until smooth.
  2. Heat a nonstick skillet or griddle over medium heat. Add a little butter or oil.
  3. Dip each bread slice into the pumpkin mixture for 10–15 seconds per side, letting it soak well.
  4. Place on the hot skillet and cook for 2–3 minutes per side, or until golden brown.
  5. Transfer to a warm plate and repeat with remaining slices, greasing pan as needed.
  6. Serve warm with maple syrup and your favorite toppings.

Notes

  • Use day-old bread for best texture—it soaks up the custard without becoming soggy.
  • Customize the spice mix with pumpkin pie spice if desired.
  • To keep slices warm while cooking, store them on a baking sheet in a 200°F oven.
  • Make the custard ahead of time and store covered in the fridge overnight for quick morning prep.

Nutrition

Find it online: https://cookedbymaya.com/fall-pumpkin-french-toast-breakfast/