Name: Pumpkin Pie French Toast
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 2 large eggs; ¼ cup milk (dairy or non-dairy); ¼ cup pumpkin puree; ¼ tsp vanilla extract; ½ tsp ground cinnamon; Pinch of salt; 4–6 slices of thick bread (brioche or challah work great); Butter or oil for cooking; Optional toppings: maple syrup, whipped cream, chopped pecans, powdered sugar

Why You’ll Love This Recipe

I like this recipe because it’s quick, easy, and full of seasonal flavor. The pumpkin puree and spices make the custard mixture rich and aromatic, while the bread soaks it up perfectly. It’s a simple way to bring the taste of pumpkin pie to the breakfast table without baking a pie.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 eggs
1/4 cup milk
1/4 cup pumpkin puree
1/4 tsp vanilla extract
1/2 tsp cinnamon
4 slices bread (brioche or challah work beautifully)
Butter or oil for cooking

Optional toppings: maple syrup, whipped cream, powdered sugar, or chopped pecans

Directions

In a shallow bowl, I whisk together the eggs, milk, pumpkin puree, vanilla, and cinnamon until smooth.
I dip each slice of bread into the pumpkin custard, letting it soak for a few seconds on each side.
In a skillet over medium heat, I melt a little butter or oil and cook the bread slices for 2–3 minutes per side, until golden brown.
I serve the French toast warm, topped with maple syrup, powdered sugar, or whipped cream.

Servings and timing

This recipe makes about 2 servings (4 slices of French toast). It takes around 10 minutes to prepare and cook, making it perfect for a quick but special breakfast.

Variations

Sometimes I add a pinch of nutmeg, cloves, or pumpkin pie spice to make the flavor even richer. I also like using thick-sliced cinnamon swirl bread for an extra layer of flavor. If I want it more indulgent, I top it with a cream cheese glaze or caramel drizzle.

storage/reheating

I keep leftover slices in the refrigerator for up to 2 days. To reheat, I pop them in the toaster oven or skillet so they stay crisp, or I warm them in the microwave for a softer texture. They also freeze well—once cooled, I wrap slices individually and freeze for up to 1 month, then reheat in the toaster.

FAQs

Can I make this French toast dairy-free?

Yes, I use almond milk, oat milk, or coconut milk instead of regular milk, and it works beautifully.

What kind of bread works best?

I prefer brioche or challah because they’re sturdy and soak up the custard without falling apart, but sandwich bread also works.

Can I make this ahead of time?

Yes, I can prepare the custard mixture the night before and refrigerate it. Then, in the morning, I just dip the bread and cook.

Can I bake pumpkin pie French toast instead of pan-frying?

Yes, I arrange soaked bread slices in a buttered baking dish and bake at 350°F for about 25 minutes until golden and set.

Can I add sugar to the custard?

Yes, if I want it sweeter, I whisk in 1–2 tablespoons of brown sugar or maple syrup into the mixture.

Conclusion

This pumpkin pie French toast is one of my favorite cozy breakfasts when I’m craving fall flavors. It’s simple, flavorful, and comforting, with that perfect pumpkin spice aroma. Whether I make it on a weekend morning or as a special holiday breakfast, it always feels like a warm slice of autumn on the plate.