Pumpkin French Toast Breakfast: A Delicious Fall-Inspired Recipe to Start Your Day

Okay, so I’m gonna be honest with you—I tried making pumpkin French toast breakfast for the first time last October and completely botched it. Like, the bread was soggy in the middle and burned on the edges. Disaster.

But here’s the thing… I couldn’t stop thinking about it. The idea was so good, you know? That cozy fall flavor mixed with the comfort of French toast? Yeah, I had to figure this out.

Now, after way too many attempts (my family was probably sick of eating French toast every weekend), I’ve actually nailed it. And honestly? This pumpkin French toast breakfast has become our go-to fall morning meal. My kids request it constantly, and my husband—who usually just grabs coffee and runs—actually sits down for this one.

Why I’m Obsessed with Pumpkin French Toast Breakfast

Look, I know what you’re thinking. “Another pumpkin recipe? Really?”

But wait. This isn’t like those overly spiced, tastes-like-a-candle pumpkin things. This is actually… balanced? The pumpkin adds this subtle richness and moisture that makes the French toast super custardy without being eggy. Does that make sense?

I think… no, I know this works better than regular French toast because the pumpkin helps the egg mixture stick to the bread better. Plus, you get that gorgeous orange color that just screams fall morning vibes.

Speaking of fall, did you know I once tried making this in July because I was craving it? My neighbor looked at me like I was crazy when she saw me buying canned pumpkin in the middle of summer. Whatever, it was worth it.

The Backstory (aka My Kitchen Fails)

So this recipe is kind of a mashup. I got the basic idea from my aunt—or maybe it was Pinterest? Honestly can’t remember. But whoever started it didn’t account for the fact that pumpkin makes everything SOGGY if you’re not careful.

My first attempt? The bread just fell apart in the pan. Literally disintegrated. I was using regular sandwich bread because that’s what I had, and it couldn’t handle the moisture from the pumpkin. (Learned this the hard way.)

Version 2.0 was better but tasted like… I don’t know, baby food? Too much pumpkin, not enough spice. My 8-year-old took one bite and said, “Mom, this tastes like the canned stuff.” Ouch.

But Version 3.0? That’s when everything clicked. Thicker bread, less pumpkin, more vanilla. Perfect.

What You’ll Need for This Pumpkin French Toast Breakfast

Ingredients (Plus My Shopping Commentary)

Here’s what you need to make the best pumpkin French toast breakfast:

For the French Toast:

• 8 slices of thick bread (challah or brioche if you’re fancy, Texas toast if you’re normal like me)
• 1 cup canned pumpkin puree (NOT pumpkin pie filling—don’t make that mistake)
• 4 large eggs
• 1/2 cup whole milk (I’ve used 2% in a pinch, works fine)
• 2 tablespoons brown sugar
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons pumpkin pie spice (or make your own with cinnamon, nutmeg, and ginger)
• 1/4 teaspoon salt
• Butter for cooking (I probably use too much, but it makes everything golden and crispy)

Optional Toppings:

• Maple syrup (the real stuff, not that corn syrup nonsense)
• Whipped cream
• Chopped pecans or walnuts
• Extra butter (because why not?)
• Powdered sugar for that Instagram-worthy finish

Now, here’s the thing about the bread—DO NOT use regular sandwich bread. Trust me on this one. You need something sturdy. I usually grab a loaf of brioche from the bakery section, and if it’s a day or two old? Even better. Slightly stale bread actually soaks up the pumpkin mixture without falling apart.

Good luck finding decent pumpkin puree after January though. I learned to stock up in November because by February, the stores around here act like pumpkin never existed.

How to Make Pumpkin French Toast Breakfast (The Real Way)

Alright, let’s do this.

Step 1: Mix Your Pumpkin Custard

In a shallow dish (I use a pie plate), whisk together the pumpkin puree, eggs, milk, brown sugar, vanilla, pumpkin pie spice, and salt.

It’ll look kinda weird at first—the pumpkin makes it thick and slightly lumpy—but keep whisking until it’s smooth. Actually, you know what? Don’t stress if there are tiny lumps. It all cooks out anyway.

Step 2: Heat Your Pan

Put a large skillet or griddle over medium heat. Add a tablespoon of butter and let it melt. You want the butter to foam up but not brown immediately. If it’s smoking, your heat is too high.

(I burned my first batch because I got distracted by my phone. Set that timer for 10 minutes, then inevitably forget and panic at 15. Classic me.)

Step 3: Soak the Bread

Take your bread slices and dip them in the pumpkin mixture. Both sides need to get coated, but don’t let them sit too long—about 5-10 seconds per side is perfect.

Some people say to really soak it, but I don’t. Well, sometimes I do if I’m using really thick challah. But usually, a quick dip is enough. The key is—oh wait, I forgot to mention—you need to let the excess drip off a bit before putting it in the pan. Otherwise, you get a puddle of wet pumpkin mixture that never cooks through.

Step 4: Cook Until Golden

Place the soaked bread in your hot buttered pan. Cook for about 3-4 minutes per side, or until it’s golden brown and slightly crispy on the edges.

Here’s where people mess up: they flip it too early. Wait until you can actually see the edges getting golden and the center looks set. Then flip. If you flip too soon, you’ll tear the bread and have a mess. (Been there. Multiple times.)

Add more butter between batches because this pumpkin French toast breakfast deserves it.

Step 5: Keep Warm (Or Don’t)

If you’re making a big batch, you can keep the cooked slices warm in a 200°F oven. I usually just make them and serve immediately because my family hovers around the stove like vultures anyway.

Tips from Someone Who’s Made This Way Too Many Times

Okay, so here are some random discoveries I’ve made:

Bread Thickness Matters Thin bread = soggy disaster. Thick bread = perfect texture. End of story. I don’t care what anyone says, this ingredient choice is essential.

Pumpkin Pie Spice Alternatives Don’t have pumpkin pie spice? Just use 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and a pinch of ginger. Found out by accident that adding a tiny pinch of cloves makes everything better too.

The Overnight Version Want to make pumpkin French toast breakfast overnight? Layer your bread in a baking dish, pour the pumpkin custard over it, cover, and refrigerate overnight. Bake at 350°F for about 35-40 minutes in the morning. It’s more like a casserole, but it’s AMAZING when you have guests and don’t want to stand at the stove.

Make It Healthier (Kind Of) I’ve tried the healthy pumpkin French toast breakfast version with whole wheat bread and almond milk. It’s… fine? Not gonna lie, the regular version is better. But if you’re trying to be good, it still tastes like fall and gets the job done.

For Babies and Toddlers My friend makes a pumpkin French toast baby version with less sugar and smaller pieces. Cut the brown sugar in half and dice the cooked French toast into finger-food sizes. Her 10-month-old goes crazy for it.

What Makes This Different from Other Recipes

Some recipes online are just wrong. They tell you to use too much pumpkin (soggy mess), not enough spice (tastes like nothing), or—my personal pet peeve—they say to use pumpkin pie filling instead of puree.

NO.

Pumpkin pie filling already has sugar and spices in it, so you have no control over the flavor. Plus, it’s way too sweet for breakfast. Don’t buy pre-sweetened anything if you can help it.

This pumpkin French toast breakfast recipe gives you that perfect balance of pumpkin flavor without overwhelming the classic French toast taste. It’s not trying to be pumpkin pie. It’s trying to be the best version of French toast with a fall twist.

Am I the only one who thinks most pumpkin recipes go overboard? Like, I love pumpkin, but I also want to taste the other ingredients.

Serving Suggestions (From Real Life)

So here’s how we actually eat this:

My husband drowns his in maple syrup. I’m talking a concerning amount.

I like mine with just a pat of butter and a sprinkle of powdered sugar. Sometimes I add chopped pecans because I’m obsessed with nuts on everything.

The kids eat this with whipped cream. Sometimes they add chocolate chips. (Don’t ask. I stopped questioning their choices.)

My mom, when she visits, insists on having fresh fruit on the side—usually sliced strawberries or bananas. It does add a nice freshness, I’ll admit.

Oh, and another thing… this is way better than the restaurant version. I ordered pumpkin French toast at brunch place last month, and it was so disappointing. Too much cinnamon, not enough pumpkin, and they charged $14 for two slices. Highway robbery.

Common Problems and How to Fix Them

Problem: Soggy Center Solution: Your heat is too high, so the outside cooks before the inside. Turn it down and be patient.

Problem: Too Eggy Solution: You’re using too many eggs or not enough pumpkin. Stick to the ratio I gave you.

Problem: Falls Apart in the Pan Solution: Either your bread is too thin, or you’re soaking it too long. Get thicker bread and do quick dips.

Problem: Not Enough Pumpkin Flavor Solution: Some canned pumpkin is more watery than others. Use the thick stuff (I like Libby’s), and don’t be afraid to add an extra 1/4 teaspoon of pumpkin pie spice.

Why You Should Make This Tomorrow

This pumpkin French toast breakfast has become a fall tradition in our house. It’s what we make on the first chilly morning of the season, on lazy Sunday mornings, and whenever someone needs comfort food that tastes like a hug.

It’s not fancy, but it’s good and that’s what matters.

Plus, your house will smell INCREDIBLE. Like, candle companies wish they could replicate this smell.

Last Saturday, my neighbor texted me at 9 AM asking what I was cooking because the smell was drifting over to her house. Made her a plate and now she keeps “stopping by” on weekend mornings. Can’t say I blame her.

Final Thoughts

If I can make this without burning down my kitchen (which is saying something given my track record), anyone can. The key is thick bread, medium heat, and not overthinking it.

Is it just me or does everyone overthink breakfast recipes? Like, it’s French toast with pumpkin. Don’t stress.

Seriously, try this easy pumpkin French toast breakfast and tell me what you think. Let me know how yours turns out! And if you come up with any variations (pumpkin spice French toast with cream cheese stuffing? Could be good?), drop a comment because I’m always looking for new ideas.

Now I’m craving this again. Thanks a lot, brain. Guess I know what I’m making tomorrow morning.

Happy cooking! (And may your smoke alarms stay quiet) 🎃