pumpkin french toast recipe
The Best pumpkin french toast recipe
I have been making this pumpkin french toast recipe for years and it is always a hit in my house. My kids love the warm pumpkin flavor and the way it makes the whole kitchen smell like fall. It is one of those breakfasts that feels special but is actually really simple to put together.
I love that I can use basic pantry ingredients and still end up with something that tastes like I spent hours in the kitchen. This recipe is perfect for busy mornings when you want something cozy and satisfying. The pumpkin adds a natural sweetness and a creamy texture to the custard, so you do not need a lot of extra sugar.
It also gives you a good dose of vitamin A and fiber, which makes me feel a little better about serving it to my family. I often make this on weekends when we have a little more time to sit down and enjoy breakfast together. The key to great pumpkin french toast is using thick slices of bread that can soak up the custard without falling apart.
I like to use brioche or challah because they are soft and rich, but any sturdy bread works well. You want the bread to be a little stale so it absorbs the custard evenly. If your bread is fresh, you can toast it lightly in the oven for a few minutes first.
Another important tip is to cook the french toast over medium heat so the outside gets golden brown and the inside cooks through. If the heat is too high, the outside will burn before the custard sets. I always let the bread soak for about 30 seconds on each side, but not too long or it gets mushy.
Serve it with a drizzle of maple syrup and a sprinkle of cinnamon for the perfect finish.
Pumpkin French Toast
This pumpkin french toast is a cozy fall breakfast that comes together quickly. The custard is rich with pumpkin puree and warm spices, giving each slice a soft, creamy center and a golden brown crust.
🥘Ingredients
For the Custard
For the French Toast
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Pumpkin French Toast Works
I always keep this pumpkin french toast recipe in my back pocket for fall mornings and holiday brunches. It is easy to make, uses simple ingredients, and always gets compliments from family and friends.
You can store any leftovers in the fridge for up to three days and reheat them in the toaster or oven for a quick breakfast. When I serve this, I like to set out a little bar with maple syrup, whipped cream, and chopped pecans so everyone can customize their plate.
It works just as well for a quiet Saturday morning as it does for a big Thanksgiving breakfast. This recipe is one of those crowd pleasers that never lets me down.
❓ Frequently Asked Questions About Pumpkin French Toast
1. Can I use canned pumpkin puree for this recipe?
Yes, canned pumpkin puree works perfectly. Just make sure you buy pure pumpkin puree, not pumpkin pie filling, which has added sugar and spices. If you have fresh pumpkin, you can roast and puree it yourself.
2. What type of bread is best for pumpkin french toast?
Thick sliced bread like brioche, challah, or Texas toast works best because it can hold the custard without falling apart. Avoid thin sliced sandwich bread, as it will get too soggy. Day old bread is ideal because it absorbs the custard more evenly.
3. Can I make this recipe dairy free?
Yes, you can easily make it dairy free by using plant based milk like almond milk or oat milk instead of regular milk. Use a dairy free butter or coconut oil for cooking. The custard will still be rich and flavorful.
4. How do I store and reheat leftover pumpkin french toast?
Store leftover french toast in an airtight container in the refrigerator for up to 3 days. To reheat, place the slices in a toaster or on a baking sheet in a 350°F oven for 5 to 7 minutes. Avoid microwaving, as it will make them soggy.
5. Can I add extra spices to the custard?
Absolutely. You can add a pinch of nutmeg, ginger, or cloves to the custard for more warmth. If you like a stronger pumpkin flavor, add an extra tablespoon of pumpkin puree. Just be careful not to make the custard too thin.
