The smell of cinnamon always reminds me of crisp autumn mornings, especially when it’s mixed with pumpkin. There’s nothing quite like waking up to a warm, comforting breakfast as the leaves change color outside.
This Fall Pumpkin French Toast recipe is my go-to for those cozy mornings. It’s easy to make, bursting with delicious fall flavors, and guaranteed to start your day off right. It takes just about 25 minutes from start to finish!
Table of Contents
Why This Fall Pumpkin French Toast Breakfast Recipe is the Best
I think this recipe stands out for a few reasons:
- Perfect Spice Blend: The combination of cinnamon and pumpkin pie spice creates a warm, inviting flavor that perfectly captures the essence of fall.
- Foolproof Instructions: I’ve made sure the instructions are clear and easy to follow, so even beginner cooks can achieve perfect French toast.
- Make-Ahead Option: You can prepare the batter the night before for an even quicker breakfast on busy mornings.
- Freezer-Friendly: This pumpkin French toast freezes and reheats beautifully, making it a great option for meal prepping.
What You’ll Need: Ingredients for Fall Pumpkin French Toast
Here’s what you’ll need to make my Fall Pumpkin French Toast:
- 3 large eggs
- 3/4 cup milk
- 1/2 cup pumpkin puree, (not pumpkin pie filling)
- 1 tablespoon light brown sugar
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- vegetable shortening, (for griddle or pan)
- 10 slices brioche bread, (or your favorite bread)
- Maple syrup, vegetable shortening, and powdered sugar, (for serving)
Ingredient Notes: Elevating Your Fall Pumpkin French Toast
Let’s chat a little bit about some of the key ingredients to ensure your Fall Pumpkin French Toast turns out perfectly.
Pumpkin Puree: It’s important to use 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling has added sugars and spices that will throw off the flavor balance of the recipe. I often use Libby’s, but any brand of pure pumpkin puree will work just fine.
Pumpkin Pie Spice: If you don’t have pumpkin pie spice on hand, you can easily make your own! I like to combine cinnamon, ginger, nutmeg, and allspice.
Bread: The bread you choose can really impact the final result.
Choosing the Best Bread for Your Fall Pumpkin French Toast
I find that the best bread for French toast is something rich and slightly sweet. Brioche is my personal favorite because it soaks up the custard beautifully and has a wonderful texture when cooked. Sourdough is another great option. It offers a tangy flavor that contrasts nicely with the sweetness of the pumpkin. Challah bread is also delicious, offering a soft and slightly eggy texture. For gluten-free French toast, I recommend using a gluten-free brioche-style bread. For a vegan option, be sure to choose a vegan bread option. This dish, along with many others, would be great for a weekend breakfast or brunch.
Step-by-Step Instructions for Perfect Fall Pumpkin French Toast
Ready to get cooking? Here’s how I make my Fall Pumpkin French Toast:
- Preheat electric griddle and set aside.
- In a 9×13 pan or a large mixing bowl, whisk together eggs, milk, pumpkin, brown sugar, vanilla extract, cinnamon, and pumpkin pie spice.
- vegetable shortening the preheated griddle.
- Dip both sides of each slice of bread into the egg mixture, allowing the bread to soak up some of the mixture. Transfer slices of bread carefully to the griddle and cook until golden brown, about 3-4 minutes. Flip and cook on the other side until golden brown. Repeat with all slices of bread until coating mixture is gone.
- Serve Pumpkin French toast warm with maple syrup, vegetable shortening, and powdered sugar, if desired.
- Note-We like to use a 9×13 pan to make the French toast because it is shallow, easier than a bowl. If you don’t have an electric griddle you can use a non-stick skillet. Cook over medium heat. French toast is best warm the day it is made, but you can keep it in the fridge for up to 3 days or in the freezer for up to 2 months. Reheat in the toaster or microwave.
Pro-Tips for Frying the Perfect Fall Pumpkin French Toast
Here are a few of my favorite tips for getting perfect results every time. Make sure your griddle is preheated to a medium heat. This ensures even cooking and prevents the French toast from burning. When dipping the bread, I like to let it soak for about 15-20 seconds on each side. This allows the bread to fully absorb the custard without becoming soggy. The French toast should be golden brown and slightly crispy on both sides. If it starts to brown too quickly, reduce the heat slightly. If you are looking for another easy dessert, try this Easy Pecan Pie Dump Cake: The Ultimate Dessert.
Serving Suggestions for a Complete Fall Breakfast
To make it a complete breakfast, I like to serve my Fall Pumpkin French Toast with a side of scrambled eggs and crispy bacon. Fresh fruit, like sliced apples or pears, also pairs nicely with the warm, spiced flavors. A dollop of Greek yogurt adds a creamy tang.
Delicious and Creative Topping Ideas
While maple syrup is always a classic choice, there are so many other delicious toppings you can try. I love making a homemade apple compote with cinnamon and nutmeg. Nut butters, like almond or pecan butter, add a rich and nutty flavor. For a touch of indulgence, try whipped cream with a sprinkle of pumpkin pie spice. Spiced nuts, like candied pecans or walnuts, add a wonderful crunch.
How to Prevent Soggy Fall Pumpkin French Toast
Nobody likes soggy French toast! One of the most common mistakes is using bread that is too soft. Stale bread actually works best because it absorbs the custard without becoming mushy. Another tip is to not overcrowd the griddle. Overcrowding lowers the temperature and can result in uneven cooking. Finally, make sure your griddle is hot enough before adding the French toast. A hot griddle will help the French toast cook quickly and evenly, preventing it from becoming soggy. For a more savory breakfast alternative, consider this Ultimate English Muffin Breakfast Pizza Recipe.
Dietary Modifications for Your Fall Pumpkin French Toast
I believe everyone should be able to enjoy this recipe, regardless of dietary restrictions. Here are a few easy modifications:
| Modification | Substitution |
|---|---|
| Vegan | Use plant-based milk (like almond or soy), flax egg |
| Gluten-Free | Use gluten-free bread |
| Lower Sugar | Use a sugar substitute like stevia or erythritol, reduce sugar. |
Make-Ahead Instructions for Easy Mornings
For a super quick breakfast on busy mornings, you can prepare the egg mixture the night before. Simply whisk together all of the ingredients and store it in an airtight container in the refrigerator. In the morning, just dip your bread and cook as directed. You can also cook the French toast ahead of time and store it in the refrigerator or freezer.
Storing and Reheating Your Fall Pumpkin French Toast
To store, let the French toast cool completely before placing it in an airtight container. Store in the refrigerator for up to 3 days or in the freezer for up to 2 months. To reheat, you can use a toaster, microwave, or oven. For best results, I recommend reheating in a toaster or oven to help crisp up the edges.
Fall Pumpkin French Toast Breakfast Recipe
Yields: 5 servings Prep time: 10 minutes Cook time: 15 minutes
Ingredients:
- 3 large eggs
- 3/4 cup milk
- 1/2 cup pumpkin puree, (not pumpkin pie filling)
- 1 tablespoon light brown sugar
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- vegetable shortening, (for griddle or pan)
- 10 slices brioche bread, (or your favorite bread)
- Maple syrup, vegetable shortening, and powdered sugar, (for serving)
Instructions:
- Preheat electric griddle and set aside.
- In a 9×13 pan or a large mixing bowl, whisk together eggs, milk, pumpkin, brown sugar, vanilla extract, cinnamon, and pumpkin pie spice.
- vegetable shortening the preheated griddle.
- Dip both sides of each slice of bread into the egg mixture, allowing the bread to soak up some of the mixture. Transfer slices of bread carefully to the griddle and cook until golden brown, about 3-4 minutes. Flip and cook on the other side until golden brown. Repeat with all slices of bread until coating mixture is gone.
- Serve Pumpkin French toast warm with maple syrup, vegetable shortening, and powdered sugar, if desired.
- Note-We like to use a 9×13 pan to make the French toast because it is shallow, easier than a bowl. If you don’t have an electric griddle you can use a non-stick skillet. Cook over medium heat. French toast is best warm the day it is made, but you can keep it in the fridge for up to 3 days or in the freezer for up to 2 months. Reheat in the toaster or microwave.
Nutritional Information for Fall Pumpkin French Toast
(Per serving, estimated):
- Calories: 350
- Fat: 15g
- Protein: 12g
- Carbs: 45g
Frequently Asked Questions
Can I use pumpkin pie filling instead of pumpkin puree? No, I don’t recommend it. Pumpkin pie filling contains added sugars and spices that will alter the flavor of the recipe.
Can I make this recipe vegan? Yes! See my dietary modifications section for guidance.
How do I prevent my French toast from getting soggy? Use slightly stale bread and don’t overcrowd the pan.
Conclusion
This Fall Pumpkin French Toast is more than just a breakfast recipe; it’s a celebration of the season. It’s about savoring those cozy moments with family and friends, and creating memories that will last a lifetime. I hope this recipe brings as much joy to your kitchen as it has to mine.
Now I want to hear from you! What are your favorite fall breakfast traditions? Leave a comment below and let me know if you tried the recipe and how it turned out. I love seeing your creations!
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Fall Pumpkin French Toast Breakfast Recipe
Ingredients
Equipment
Method
- Preheat electric griddle and set aside.
- In a 9×13 pan or a large mixing bowl, whisk together eggs, milk, pumpkin, brown sugar, vanilla extract, cinnamon, and pumpkin pie spice.
- vegetable shortening the preheated griddle.
- Dip both sides of each slice of bread into the egg mixture, allowing the bread to soak up some of the mixture. Transfer slices of bread carefully to the griddle and cook until golden brown, about 3-4 minutes. Flip and cook on the other side until golden brown. Repeat with all slices of bread until coating mixture is gone.
- Serve Pumpkin French toast warm with maple syrup, vegetable shortening, and powdered sugar, if desired.
- Note-We like to use a 9×13 pan to make the French toast because it is shallow, easier than a bowl. If you don’t have an electric griddle you can use a non-stick skillet. Cook over medium heat. French toast is best warm the day it is made, but you can keep it in the fridge for up to 3 days or in the freezer for up to 2 months. Reheat in the toaster or microwave.
