Introduction
Hey there, friend! Grab your favorite cozy sweater and let’s talk breakfast. There’s just something magical about fall mornings, isn’t there? The air gets a little crisp, the leaves start to change, and suddenly, all you want is that warm, comforting hug of pumpkin spice. For me, nothing captures that feeling quite like a stack of warm, golden French toast, especially when it’s kissed with that perfect blend of pumpkin and spice. This Pumpkin French Toast recipe? It’s my little secret weapon for making any morning feel special, without any fuss. It’s incredibly easy, comes together in a flash, and tastes like a dream. Trust me, this is the breakfast you’ll be craving all season long!
Why You’ll Love This Recipe
- Fast: From start to finish, you can be sinking your teeth into this deliciousness in under 15 minutes. Perfect for busy mornings!
- Easy: Seriously, if you can whisk and dip, you can make this. No fancy techniques required.
- Giftable: Okay, maybe not the French toast itself, but the idea! Make a batch for neighbors or friends who need a little morning cheer. Or better yet, share the recipe!
- Crowd-Pleasing: Who doesn’t love French toast? Add pumpkin spice into the mix, and you’ve got a guaranteed hit with kids and adults alike.
Ingredients
Here’s what you’ll need to whip up this cozy goodness. Most of these are probably already in your pantry!
- 1/2 cup Pumpkin puree: Make sure it’s pure pumpkin puree, not pumpkin pie filling. The ingredients list should just say “pumpkin”!
- 4 large Eggs: The binder that holds all the magic together.
- 1 tsp Ground cinnamon: That essential warm spice note. Use good quality cinnamon for the best flavor.
- 1/4 tsp Nutmeg: A little dash of nutmeg complements the pumpkin and cinnamon perfectly. A pinch more won’t hurt if you really love nutmeg!
- 2 tbsp Sugar: Just enough to sweeten the batter slightly.
- 1 tsp Vanilla extract: Vanilla adds depth and a lovely aroma.
- Oil or cooking spray: For greasing your pan or griddle so your French toast doesn’t stick. I usually use a little butter or coconut oil for extra flavor.
- 12 slices Thick-cut white bread: The thicker, the better! Challah, brioche, or even Texas toast work wonderfully as they hold up well and soak up the batter without getting soggy. Day-old bread is actually ideal!
- 2/3 cup Milk: Any kind of milk works here – whole milk for richness, or 2% or skim are fine too.
How to Make It
Let’s get cooking! It’s super simple, I promise.
Step 1: Make the Batter. In a shallow dish or pie plate (something wide enough to dip bread slices), whisk together the pumpkin puree, eggs, cinnamon, nutmeg, sugar, and vanilla extract until everything is well combined and smooth. Pour in the milk and whisk again until the batter is uniform. It should look like a lovely, slightly thick orange liquid.
Step 2: Prep Your Pan. Heat a lightly oiled griddle or large non-stick skillet over medium heat. You want it hot enough to sizzle a drop of water, but not so hot that it burns the French toast quickly. Medium heat is key for even cooking and that beautiful golden-brown color.
Step 3: Dip the Bread. Take one slice of thick-cut bread and carefully dip it into the pumpkin batter. Let it soak for just a few seconds on each side – you want it coated, but not totally saturated, especially if your bread isn’t super thick. If using very thick bread like challah, you can let it soak a little longer.
Step 4: Cook the French Toast. Carefully place the dipped bread onto the hot griddle or skillet. Cook for 3-4 minutes per side, or until it’s golden brown and cooked through. The exact time will depend on your heat and the thickness of your bread. You might need to adjust the heat slightly as you go.
Step 5: Repeat and Serve. Continue dipping and cooking the remaining bread slices, adding more oil or cooking spray to the pan as needed between batches. Serve your beautiful Pumpkin French Toast warm with your favorite toppings! I love a drizzle of maple syrup, a sprinkle of powdered sugar, and maybe a dollop of whipped cream!
Substitutions & Additions
Want to mix things up? This recipe is super flexible!
- Bread: No thick-cut white bread? Try challah, brioche, Texas toast, or even slices of pound cake for an extra decadent treat.
- Milk: Any dairy milk works, but you can also use unsweetened almond milk, soy milk, or oat milk for a dairy-free version.
- Spices: Add a pinch of ground ginger or cloves for a more robust “pumpkin pie spice” flavor.
- Sweetener: Swap granulated sugar for brown sugar (adds moisture and a molasses note), maple syrup, or honey in the batter.
- Add-ins: Whisk a tablespoon or two of softened cream cheese into the batter for a tangy twist! You can also stir in mini chocolate chips or a handful of chopped nuts into the batter before dipping.
Tips for Success
A few pointers to make sure your Pumpkin French Toast turns out perfect every time:
- Don’t Over-Soak: Unless you’re using super thick, sturdy bread, don’t let the slices sit in the batter for too long, or they’ll fall apart when you try to move them to the pan. A quick dip on each side is usually enough.
- Medium Heat is Your Friend: If the pan is too hot, the outside will burn before the inside cooks through. If it’s too low, your French toast will be greasy. Medium heat allows for a beautiful golden crust and a fully cooked interior.
- Use Day-Old Bread: Slightly stale bread is actually better than fresh bread for French toast because it’s drier and absorbs the batter without becoming mushy.
- Prep Ahead: You can whisk the batter together the night before, cover it, and store it in the fridge. In the morning, just give it a quick whisk and you’re ready to dip and cook!
How to Store It
Leftover Pumpkin French Toast? Lucky you!
Once completely cooled, store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can pop them in the toaster, a toaster oven, or warm them gently in a skillet for the best texture. Microwaving works too, but they might be a little less crispy.
FAQs
Got questions? I’ve got answers!
Q: Can I use canned pumpkin pie filling instead of pumpkin puree?
A: No, definitely use pure pumpkin puree! Pie filling has added sugars and spices that will make the batter too sweet and affect the texture. Look for a can that just says “100% pumpkin” or “pumpkin puree” on the label.
Q: Can I make the batter ahead of time?
A: Yes, absolutely! You can whisk the batter together, cover it tightly, and keep it in the refrigerator for up to 24 hours. Give it a good whisk before using.
Q: What’s the best type of bread to use?
A: I find that thick-cut white bread, challah, or brioche work best because they hold up well to soaking and have a great texture when cooked. Day-old bread is preferable!
Q: Can I make this recipe dairy-free?
A: Yes! Simply substitute the milk with your favorite unsweetened non-dairy milk like almond, soy, or oat milk.
Simple & Cozy Pumpkin French Toast for Fall Mornings
Equipment
- Shallow dish or pie plate
- Griddle or large non-stick skillet
Ingredients
Hauptzutaten
- 0.5 cup Pumpkin puree Make sure it's pure pumpkin puree, not pumpkin pie filling.
- 4 large Eggs
- 1 tsp Ground cinnamon
- 0.25 tsp Nutmeg A little dash complements the pumpkin and cinnamon perfectly.
- 2 tbsp Sugar Just enough to sweeten the batter slightly.
- 1 tsp Vanilla extract
- Oil or cooking spray For greasing your pan or griddle. Butter or coconut oil can be used.
- 12 slices Thick-cut white bread Challah, brioche, or Texas toast work well. Day-old bread is ideal.
- 0.67 cup Milk Any kind of milk works, including dairy or unsweetened non-dairy milk.
Instructions
- Make the Batter: In a shallow dish or pie plate (something wide enough to dip bread slices), whisk together the pumpkin puree, eggs, cinnamon, nutmeg, sugar, and vanilla extract until everything is well combined and smooth. Pour in the milk and whisk again until the batter is uniform. It should look like a lovely, slightly thick orange liquid.
- Prep Your Pan: Heat a lightly oiled griddle or large non-stick skillet over medium heat. You want it hot enough to sizzle a drop of water, but not so hot that it burns the French toast quickly. Medium heat is key for even cooking and that beautiful golden-brown color.
- Dip the Bread: Take one slice of thick-cut bread and carefully dip it into the pumpkin batter. Let it soak for just a few seconds on each side – you want it coated, but not totally saturated, especially if your bread isn't super thick. If using very thick bread like challah, you can let it soak a little longer.
- Cook the French Toast: Carefully place the dipped bread onto the hot griddle or skillet. Cook for 3-4 minutes per side, or until it's golden brown and cooked through. The exact time will depend on your heat and the thickness of your bread. You might need to adjust the heat slightly as you go.
- Repeat and Serve: Continue dipping and cooking the remaining bread slices, adding more oil or cooking spray to the pan as needed between batches. Serve your beautiful Pumpkin French Toast warm with your favorite toppings!
Notes
Substitutions & Additions: Try different breads like challah, brioche, Texas toast, or pound cake. Substitute dairy milk with unsweetened non-dairy milk (almond, soy, oat). Add ground ginger or cloves for a more robust spice flavor. Swap sugar for brown sugar, maple syrup, or honey. Whisk softened cream cheese into the batter for tang, or stir in mini chocolate chips or chopped nuts.
Storage: Store completely cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a toaster, toaster oven, or skillet for best texture, or microwave.
FAQ: Use pure pumpkin puree, not pumpkin pie filling. The batter can be made ahead and stored in the fridge for up to 24 hours; whisk before using.