Pumpkin Pie French Toast with Homemade Pumpkin Syrup

Why You’ll Love This Recipe

I love how this recipe combines the nostalgic flavors of pumpkin pie with the comforting texture of French toast. The homemade pumpkin syrup adds a luscious, spiced sweetness that’s better than store-bought syrup any day. It’s simple to make, comes together in just 20 minutes, and fills the kitchen with that warm fall aroma I crave. Plus, it’s a great way to turn pumpkin puree into a special breakfast.

Ingredients

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

For the French Toast:

• 2 slices of thick bread (preferably brioche or challah)

• 1/4 cup milk (any kind)

• 2 large eggs

• 1/4 cup pumpkin puree

• 1/2 teaspoon cinnamon

• 1/4 teaspoon nutmeg

• 1/4 teaspoon vanilla extract

• 1 tablespoon maple syrup (optional)

• Pinch of salt

• Butter or oil for frying

For the Homemade Pumpkin Syrup:

• 1/4 cup pumpkin puree

• 1/2 cup maple syrup

• 1/4 teaspoon cinnamon

• 1/4 teaspoon vanilla extract

• Pinch of salt

Directions

1. I start by whisking together the eggs, milk, pumpkin puree, cinnamon, nutmeg, vanilla extract, maple syrup (if using), and a pinch of salt in a shallow dish.

2. I heat a skillet or griddle over medium heat and grease it lightly with butter or oil.

3. I dip each slice of bread into the pumpkin mixture, making sure both sides are well coated, then place it carefully on the hot skillet.

4. I cook the bread for 2 to 3 minutes per side until it’s golden brown and slightly crispy on the edges.

5. While the French toast cooks, I prepare the syrup by whisking pumpkin puree, maple syrup, cinnamon, vanilla extract, and salt in a small saucepan.

6. I warm the syrup over medium-low heat, stirring occasionally, until it’s heated through and fragrant.

7. Finally, I plate the French toast and drizzle it generously with the warm homemade pumpkin syrup, serving it immediately for the best experience.

Servings and timing

This recipe makes 2 servings.
Prep time: 10 minutes
Cooking time: 10 minutes
Total time: 20 minutes
Calories per serving: 330 kcal

Variations

• I sometimes swap the bread for cinnamon swirl or sourdough for a different flavor and texture.

• Adding a pinch of ginger or cloves to the custard mix adds even more pumpkin pie spice depth.

• For a dairy-free version, I use almond or oat milk and coconut oil for frying.

• A sprinkle of chopped toasted pecans or walnuts on top adds a nice crunch.

• I’ve also tried serving this with whipped cream or a dusting of powdered sugar for extra indulgence.

storage/reheating

I prefer to eat this fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days.
To reheat, I gently warm slices in a skillet over low heat or in the toaster oven to keep them crisp. The pumpkin syrup can be reheated in a small saucepan or microwave.

FAQs

Can I use regular syrup instead of the pumpkin syrup?

Yes, regular maple syrup works fine, but the homemade pumpkin syrup really brings the flavor together and makes this breakfast special.

What bread works best for this recipe?

I like thick slices of brioche or challah because they soak up the custard without falling apart, but thick white or sourdough also work well.

Can I prepare the custard mixture ahead of time?

I prefer to make the custard fresh, but it can be mixed up to a few hours ahead and refrigerated.

Is this recipe gluten-free?

Not as is, but I can use gluten-free bread to make it safe for gluten-sensitive diets.

Can I make this vegan?

With some adjustments—like using plant-based milk, egg substitutes, and dairy-free butter—I can make a vegan version that’s still delicious.

Conclusion

Pumpkin Pie French Toast with Homemade Pumpkin Syrup is a comforting and flavorful way I celebrate fall mornings. The blend of warm spices, creamy pumpkin custard, and rich syrup makes every bite feel like a cozy hug. Whether I’m serving it for a special brunch or treating myself to something sweet, this recipe always delivers on flavor and comfort.