Fall Pumpkin French Toast That Actually Tastes Like Fall (Not Just Sugar)

Okay, so I messed this up twice before getting it right. And honestly? I’m kinda proud of myself for not giving up after the first disaster. Because let me tell you – attempt number one looked like orange scrambled eggs. Not cute.

But everyone keeps asking for this recipe after I posted that photo on Instagram last weekend (you know, the one where my kitchen looked like a pumpkin exploded), so here we go.

How This Whole Thing Started

I think I got inspired by some fancy brunch place downtown… or maybe it was a Pinterest rabbit hole at 2 AM. Honestly can’t remember. What I DO remember is thinking “how hard can pumpkin French toast be?”

Famous last words, right?

The thing is, most pumpkin recipes online are basically just regular recipes with a tiny bit of pumpkin puree thrown in as an afterthought. Like, why even bother? If I’m gonna make pumpkin French toast, I want it to taste like PUMPKIN. Not just sweet bread that happens to be orange.

The Learning Curve (AKA My Kitchen Disasters)

Version 1.0 was basically cardboard. I followed some recipe that used barely any pumpkin, and it tasted like nothing. My 8-year-old took one bite and said “Mom, this tastes like regular toast but weird.” Ouch.

Version 2.0 was the orange scrambled egg situation I mentioned. Turns out you can’t just dump a whole can of pumpkin puree into your egg mixture and expect magic. The eggs seized up or something? I don’t know the science, but it was gross.

But version 3.0? Chef’s kiss

Now here’s the thing – this isn’t some fancy restaurant-style French toast. It’s messy, it’s real, and it tastes like what fall should taste like if fall was breakfast food.

What You’ll Need (And My Shopping Commentary)

For the French toast:

• 8 thick slices of brioche or challah bread (day-old is perfect, fresh works too)
• 1 cup pumpkin puree (NOT pumpkin pie filling – learned that one the hard way)
• 6 large eggs
• 1/2 cup whole milk (I’ve used 2% when that’s all I had, works fine)
• 2 tablespoons brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg (fresh if you’re fancy, ground if you’re normal like me)
• 1/4 teaspoon ginger
• Pinch of salt
• Butter for the pan (lots of butter, don’t be shy)

For the topping situation:

• Maple syrup (real maple syrup, not the corn syrup stuff)
• Powdered sugar for dusting
• Chopped pecans or walnuts (optional, but recommended)
• More butter (because why not?)

Quick shopping tip – good luck finding decent brioche at a regular grocery store. I usually hit up the bakery section and just ask them what’s good. The person behind the counter knows way more than I do about bread.

Oh, and about the pumpkin puree – I always buy the Libby’s brand because it’s consistent. Some store brands are weirdly watery or have no flavor. Not worth saving 50 cents.

The Method (With All My Mistakes Included)

Step 1: Get your mise en place together (that’s fancy talk for “put all your stuff in little bowls so you don’t forget anything”).

Actually, wait. First preheat your oven to 200°F. You’ll need it to keep the finished pieces warm while you cook the rest. I always forget this step and then my first batch gets cold while I’m making the others.

Step 2: In a shallow dish (I use a 9×13 baking dish), whisk together the pumpkin puree, eggs, milk, brown sugar, vanilla, and all the spices.

Here’s where I messed up the first time – you can’t just dump everything together and expect it to work. Whisk the pumpkin and eggs first until smooth, THEN add everything else. Trust me on this one.

The mixture should look smooth and orange-y. If it looks lumpy or separated, keep whisking. It’ll come together.

Step 3: Heat a large skillet or griddle over medium heat. Add a pat of butter and let it melt.

Don’t crank the heat up to high because you’re impatient (like I did). The outside will burn before the inside cooks through, and then you’ll be sad.

Step 4: Dip each slice of bread into the pumpkin mixture, letting it soak for about 30 seconds on each side. The bread should be saturated but not falling apart.

If you’re using fresh bread, it might need a little longer to soak up the mixture. Day-old bread is actually better because it’s slightly dry and absorbs the custard perfectly.

Step 5: Cook the French toast for 3-4 minutes on the first side, until it’s golden brown and set. Flip carefully (this is where a good spatula matters) and cook for another 2-3 minutes.

You’ll know it’s ready to flip when the edges look set and the bottom is golden. Don’t flip too early or you’ll have a mess. Been there.

Step 6: Transfer finished pieces to a baking sheet and pop them in that preheated oven to stay warm while you finish the rest.

Step 7: Repeat with remaining slices, adding more butter to the pan as needed.

The Real Talk Section

Look, I’m gonna be honest – this is not a quick weekday breakfast. It takes time, and you’ll probably get pumpkin mixture on your shirt. I always do.

But it’s worth it for weekend mornings when you want something special. Plus, the smell while it’s cooking is absolutely incredible. Like, candle companies wish they could bottle this scent.

My neighbor Sarah swears by adding a splash of bourbon to the mixture, but I haven’t tried that yet. Might be my next experiment.

Also, don’t skip the nutmeg. I know it seems like a lot of spices, but nutmeg is what makes it taste properly fall-ish. Without it, you just have cinnamon French toast with pumpkin in it.

Serving This Beauty

I serve it with real maple syrup (heated up in the microwave for like 20 seconds), a dusting of powdered sugar, and chopped pecans if I remembered to buy them.

The kids eat it with way too much syrup. Adults don’t ask why.

Sometimes I’ll add a dollop of whipped cream, but that’s probably overkill. Actually, you know what? It’s never overkill. Life’s too short.

What I Learned Along the Way

The key is balance. Too much pumpkin and it gets weird and dense. Not enough and you’re basically making regular French toast that happens to be orange.

Also – and this is important – let the bread really soak up that custard. Don’t rush this part. The difference between good French toast and amazing French toast is patience.

Oh, and another thing – this reheats surprisingly well. I made a double batch last Sunday and had leftovers for two days. Just pop them in the toaster and they’re almost as good as fresh.

Storage and Make-Ahead Tips

You can make the custard mixture the night before and keep it in the fridge. Just give it a good whisk before using because the pumpkin tends to separate.

Leftover French toast keeps in the fridge for about 3 days. Freeze it if you want to keep it longer – just wrap individual pieces in plastic wrap first.

Actually, frozen French toast from this recipe makes excellent quick breakfasts. Toast it straight from frozen and it’s ready in minutes.

Why This Recipe Works

I think it’s because we’re not trying to hide the pumpkin flavor. A lot of recipes use just a few tablespoons of pumpkin puree, like they’re embarrassed by it or something. But pumpkin is delicious! Let it shine!

The spice blend is key too. Cinnamon alone isn’t enough – you need that nutmeg and ginger to round it out and make it taste complex.

And using good bread matters more than I thought it would. Cheap sandwich bread just gets soggy and gross. Splurge on the brioche or challah. Your taste buds will thank you.

Final Thoughts

Is this the fanciest French toast in the world? Nope. Will it make your kitchen smell amazing and make everyone think you’re some kind of breakfast genius? Absolutely.

I’ve made this for Sunday brunch with friends, and people always ask for the recipe. One friend said it tastes like “fall in breakfast form,” which is probably the best compliment I’ve ever gotten on my cooking.

If I can make this without burning down my kitchen (which I almost did during attempt #2), anyone can.

Seriously, try this and tell me what you think. And if you come up with any improvements, let me know because I’m always down to make good things even better.

Happy cooking! (And may your smoke alarms stay quiet) 🍂🥞

If this recipe added a fresh twist to your table, why stop here? I’ve got a whole collection of vibrant sides that are just as easy and delicious. Take a peek at more of my favorite side dishes Here

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Pro tip: Make extra custard mixture – it’s also amazing for regular French toast throughout the week. You’re welcome.