Fall Pumpkin French Toast – Cozy, Spiced Breakfast Perfection

🎉 Introduction

There’s something magical about fall — the crisp air, colorful leaves, cozy sweaters, and of course, pumpkin spice everything. And nothing captures the essence of autumn better than this Fall Pumpkin French Toast.

This isn’t just your average French toast. It’s infused with real pumpkin puree, warm spices like cinnamon, nutmeg, and ginger, and kissed with just enough sweetness to make every bite taste like a hug from fall itself. Whether you’re serving brunch, prepping a cozy weekend breakfast, or celebrating a crisp autumn morning, this recipe will become your seasonal go-to.

And don’t worry — this comforting breakfast treat is completely pork-free and alcohol-free, made with real ingredients that feel indulgent, but are easy enough for any home cook. Ready to bring fall flavors to your plate?

🧰 Equipment Needed

To make this cozy fall breakfast, here’s what you’ll need:

• Medium mixing bowl
• Whisk
• Measuring cups and spoons
• Skillet or nonstick griddle
• Spatula
• Cutting board and knife (if chopping nuts)
• Shallow dish or pie plate (for dipping bread)

Optional:

• Sifter (for powdered sugar)
• Tongs (for flipping toast)

🛒 Ingredients

This French toast is made with simple fall-inspired pantry and fridge staples.

Fruits & Vegetables

• 1 cup pumpkin puree (canned or homemade)
• 1/4 tsp ground ginger

Fresh

• 2 large eggs

Dairy

• 1 cup milk (any kind – whole or 2% recommended)

Bread & Pastries

• 4 thick slices of bread (Texas toast, brioche, or challah work best)

Condiments

• Maple syrup, for serving

Dry Spices & Sweeteners

• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• Powdered sugar, for dusting (optional)

Oils & Fats

• Butter or oil, for greasing the skillet

Nuts & Seeds

• Pecans or walnuts, chopped (optional for topping)

Tip: Use day-old bread for the best texture—it soaks up the custard without falling apart.

👩‍🍳 Directions

Here’s how to make the ultimate fall French toast from scratch:

Step 1: Make the Pumpkin Custard

• In a medium bowl, whisk together:
  • Eggs
  • Milk
  • Pumpkin puree
  • Brown sugar
  • Vanilla extract
  • Cinnamon
  • Nutmeg
  • Ginger
  • Salt
• Whisk until completely smooth and well-blended.

Step 2: Preheat the Skillet

• Heat a nonstick skillet or griddle over medium heat.
• Add a bit of butter or oil to lightly coat the surface.

Step 3: Dip the Bread

• Pour the pumpkin custard into a shallow dish or pie plate.
• Dip each slice of bread into the mixture, letting it soak for 10–15 seconds per side.
• Let excess custard drip off.

Step 4: Cook the French Toast

• Place soaked bread slices onto the hot skillet.
• Cook for 3–4 minutes per side, or until golden brown and slightly crispy.
• Repeat with remaining slices, adding more butter or oil to the pan as needed.

Step 5: Serve with Toppings

• Transfer cooked French toast to serving plates.
• Top with maple syrup, powdered sugar, and chopped pecans or walnuts (if using).
• Enjoy warm and cozy!

🍽️ Servings & Timing

• Servings: 2–4 (depending on slice size and appetite)
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: ~25 minutes

Perfect for a fall morning, holiday brunch, or lazy Sunday breakfast.

🧊 Storage & Reheating

Got leftovers? Don’t worry — this pumpkin French toast saves well.

Refrigerator:

• Store in an airtight container for up to 3 days.
• Reheat in a toaster oven, microwave, or skillet until warmed through.

Freezer:

• Freeze in a single layer, then stack in freezer-safe bags.
• Keeps well for up to 2 months.

Reheat from Frozen:

• Bake at 350°F for 10–12 minutes, or microwave in 30-second bursts until hot.

🥄 Variations

Want to add your own autumn twist? Try these easy flavor swaps:

• Stuffed Version: Spread a layer of cream cheese between two slices before dipping.
• Vegan Option: Use plant-based milk, omit eggs, and add 1 tbsp cornstarch for thickening.
• Gluten-Free: Use your favorite gluten-free bread and make sure your pumpkin puree is certified GF.
• Pumpkin Spice Boost: Add a pinch of clove or allspice to intensify the fall flavor.
• Banana Topping: Sauté sliced bananas in maple syrup and butter for a delicious caramelized topping.

❓ 10 FAQs

1. Can I use canned pumpkin pie filling?
   No — use pure pumpkin puree, not the sweetened pie filling which already contains spices and sugar.
2. Can I use non-dairy milk?
   Yes! Almond milk, oat milk, or soy milk all work well.
3. Why is my French toast soggy?
   You may have soaked the bread too long or used very soft bread. Use thick slices and don’t oversaturate.
4. Can I prep this the night before?
   Yes! Mix the custard the night before and soak the bread in the morning.
5. What bread works best?
   Thick slices of brioche, challah, or Texas toast are ideal for texture and flavor.
6. Can I bake the French toast instead of frying?
   Yes! Place soaked slices on a baking sheet and bake at 375°F (190°C) for 15–20 minutes, flipping halfway.
7. How do I make it crispier?
   Use butter in the pan and cook over medium-high heat to get that crispy exterior.
8. Is this recipe kid-friendly?
   Absolutely! The spices are mild and the sweetness is natural — perfect for little ones.
9. Can I make a larger batch?
   Yes, easily double or triple the recipe for a group. Keep cooked slices warm in a low oven until serving.
10. Can I use stale bread?
    Yes — stale or day-old bread is actually preferred for French toast!

🏁 Conclusion

There’s no better way to start a crisp fall morning than with a plate of Fall Pumpkin French Toast. Packed with real pumpkin, warming spices, and a touch of maple sweetness, it’s cozy, comforting, and totally crave-worthy.

Whether you serve it for weekend brunch, a holiday breakfast, or just a slow morning with your favorite mug of coffee, this recipe will fill your kitchen with the scents and smiles of the season. It’s easy to make, easy to love, and easy to come back to — time and time again.

So grab your bread, your pumpkin, and your skillet — and make this your new fall tradition.

Adam

Fall Pumpkin French Toast – Cozy, Spiced Breakfast Perfection

There’s something magical about fall — the crisp air, colorful leaves, cozy sweaters, and of course, pumpkin spice everything. And nothing captures the essence of autumn better than this Fall Pumpkin French Toast. This isn’t just your average French toast. It’s infused with real pumpkin puree, warm spices like cinnamon, nutmeg, and ginger, and kissed with just enough sweetness to make every bite taste like a hug from fall itself. Whether you’re serving brunch, prepping a cozy weekend breakfast, or celebrating a crisp autumn morning, this recipe will become your seasonal go-to. And don’t worry — this comforting breakfast treat is completely pork-free and alcohol-free, made with real ingredients that feel indulgent, but are easy enough for any home cook. Ready to bring fall flavors to your plate?

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

  

• This French toast is made with simple fall-inspired pantry and fridge staples.

Fruits & Vegetables

• 1 cup pumpkin puree canned or homemade
• 1/4 tsp ground ginger

Fresh

• 2 large eggs

Dairy

• 1 cup milk any kind – whole or 2% recommended

Bread & Pastries

• 4 thick slices of bread Texas toast, brioche, or challah work best

Condiments

• Maple syrup for serving

Dry Spices & Sweeteners

• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• Powdered sugar for dusting (optional)

Oils & Fats

• Butter or oil for greasing the skillet

Nuts & Seeds

• Pecans or walnuts chopped (optional for topping)
• Tip: Use day-old bread for the best texture—it soaks up the custard without falling apart.

Equipment

• To make this cozy fall breakfast, here’s what you’ll need:
• Medium mixing bowl
• Whisk
• Measuring cups and spoons
• Skillet or nonstick griddle
• Spatula
• Cutting board and knife (if chopping nuts)
• Shallow dish or pie plate (for dipping bread)
• Optional:
• Sifter (for powdered sugar)
• Tongs (for flipping toast)

Method

 

1. Here’s how to make the ultimate fall French toast from scratch:

Step 1: Make the Pumpkin Custard

1. In a medium bowl, whisk together:
2. Eggs
3. Milk
4. Pumpkin puree
5. Brown sugar
6. Vanilla extract
7. Cinnamon
8. Nutmeg
9. Ginger
10. Salt
11. Whisk until completely smooth and well-blended.

Step 2: Preheat the Skillet

1. Heat a nonstick skillet or griddle over medium heat.
2. Add a bit of butter or oil to lightly coat the surface.

Step 3: Dip the Bread

1. Pour the pumpkin custard into a shallow dish or pie plate.
2. Dip each slice of bread into the mixture, letting it soak for 10–15 seconds per side.
3. Let excess custard drip off.

Step 4: Cook the French Toast

1. Place soaked bread slices onto the hot skillet.
2. Cook for 3–4 minutes per side, or until golden brown and slightly crispy.
3. Repeat with remaining slices, adding more butter or oil to the pan as needed.

Step 5: Serve with Toppings

1. Transfer cooked French toast to serving plates.
2. Top with maple syrup, powdered sugar, and chopped pecans or walnuts (if using).
3. Enjoy warm and cozy!

Notes

🧊 Storage & Reheating

Got leftovers? Don’t worry — this pumpkin French toast saves well.

Refrigerator:

Store in an airtight container for up to 3 days.

Reheat in a toaster oven, microwave, or skillet until warmed through.

Freezer:

Freeze in a single layer, then stack in freezer-safe bags.

Keeps well for up to 2 months.

Reheat from Frozen:

Bake at 350°F for 10–12 minutes, or microwave in 30-second bursts until hot.

🥄 Variations

Want to add your own autumn twist? Try these easy flavor swaps:

Stuffed Version: Spread a layer of cream cheese between two slices before dipping.

Vegan Option: Use plant-based milk, omit eggs, and add 1 tbsp cornstarch for thickening.

Gluten-Free: Use your favorite gluten-free bread and make sure your pumpkin puree is certified GF.

Pumpkin Spice Boost: Add a pinch of clove or allspice to intensify the fall flavor.

Banana Topping: Sauté sliced bananas in maple syrup and butter for a delicious caramelized topping.

❓ 10 FAQs

Can I use canned pumpkin pie filling?
No — use pure pumpkin puree, not the sweetened pie filling which already contains spices and sugar.

Can I use non-dairy milk?
Yes! Almond milk, oat milk, or soy milk all work well.

Why is my French toast soggy?
You may have soaked the bread too long or used very soft bread. Use thick slices and don’t oversaturate.

Can I prep this the night before?
Yes! Mix the custard the night before and soak the bread in the morning.

What bread works best?
Thick slices of brioche, challah, or Texas toast are ideal for texture and flavor.

Can I bake the French toast instead of frying?
Yes! Place soaked slices on a baking sheet and bake at 375°F (190°C) for 15–20 minutes, flipping halfway.

How do I make it crispier?
Use butter in the pan and cook over medium-high heat to get that crispy exterior.

Is this recipe kid-friendly?
Absolutely! The spices are mild and the sweetness is natural — perfect for little ones.

Can I make a larger batch?
Yes, easily double or triple the recipe for a group. Keep cooked slices warm in a low oven until serving.

Can I use stale bread?
Yes — stale or day-old bread is actually preferred for French toast!

🏁 Conclusion

There’s no better way to start a crisp fall morning than with a plate of Fall Pumpkin French Toast. Packed with real pumpkin, warming spices, and a touch of maple sweetness, it’s cozy, comforting, and totally crave-worthy.

Whether you serve it for weekend brunch, a holiday breakfast, or just a slow morning with your favorite mug of coffee, this recipe will fill your kitchen with the scents and smiles of the season. It’s easy to make, easy to love, and easy to come back to — time and time again.

So grab your bread, your pumpkin, and your skillet — and make this your new fall tradition.