This pumpkin French toast has become my go-to weekend treat every autumn and beyond. I discovered this version during a busy October when the farmers' market was overflowing with squash and I wanted something that felt celebratory but still comfortingly simple. Thick slices of brioche or challah soak up a velvety pumpkin custard and, when cooked slowly in butter, develop a crisp, caramelized exterior with a tender, custardy center. The spices — cinnamon, nutmeg and ginger — sing together in a familiar chorus that always brings my family to the table with big smiles.

I remember the first time I made this for my partner and our two kids: the aroma filled the house and my youngest declared it "autumn on a plate." Since then I've refined the soaking time, the pan temperature, and the topping combinations so this version reliably produces golden, plush slices every time. It works beautifully with canned pumpkin for convenience or with homemade puree when you have it on hand. This recipe is flexible, forgiving, and perfect for holiday mornings, relaxed brunches, or any day that needs a little seasonal brightness.

Ingredients

• Thick bread (4 slices): Choose brioche or challah, each slice about 1-inch thick. These breads have the right crumb to absorb the batter without falling apart. If using store-bought, day-old is ideal because it soaks evenly instead of turning soggy.
• Pumpkin puree (1 cup): Canned pumpkin works great for consistent texture; if using homemade, strain excess water. The pumpkin gives a silky body and natural sweetness plus that signature autumn flavor.
• Eggs (2 large): Provide structure and richness. Use large eggs at room temperature for a smoother batter and more even cooking.
• Milk (1 cup): Whole milk gives the creamiest result; swap for almond, soy, or oat milk for a dairy-free option.
• Spices and flavor: 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/4 teaspoon salt to balance sweetness.
• Brown sugar (2 tablespoons, optional): Adds a deeper caramel note; omit if you prefer the pumpkin's natural sweetness or if serving with a generous drizzle of syrup.
• Butter or oil for cooking: Use unsalted butter for flavor or a neutral oil if you prefer.
• Toppings: Pure maple syrup for serving, powdered sugar to dust (optional), and 1/4 cup chopped pecans or walnuts for crunch.

Instructions

Make the pumpkin custard: In a large mixing bowl whisk together 1 cup pumpkin puree, 2 large eggs, and 1 cup milk until smooth and homogenous. Add 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1/4 teaspoon salt, and 2 tablespoons brown sugar if using. Whisk for 30–45 seconds until fully incorporated and let the mixture rest for 5 minutes to allow the spices to bloom. Preheat the skillet or griddle: Place a heavy skillet or electric griddle over medium heat and allow it to come fully to temperature for about 4 minutes. Add 1 tablespoon butter or oil to coat the surface; you want a steady sizzle when you add the first slice, not a roar — that ensures the outside browns without overcooking the center. Soak the bread: Dip each slice of bread into the custard, turning to coat both sides. For day-old or firmer bread, soak 5–8 seconds per side; for very fresh brioche, limit soak time to 2–4 seconds to prevent falling apart. Let excess drip off gently to avoid a soggy pan. Cook the slices: Place the soaked slices in the hot skillet and cook for 3–4 minutes on the first side until deep golden brown and slightly crisp at the edges. Flip and cook another 3–4 minutes. If slices are thick, lower the heat slightly and cover briefly for 1–2 minutes to allow the center to cook without burning the exterior. Serve and finish: Stack two slices per plate, drizzle with maple syrup and dust with powdered sugar if desired. Sprinkle with toasted chopped pecans or walnuts and add a dollop of whipped cream for an extra indulgent presentation. Serve with crispy bacon or sausage for a savory counterpoint.

Storage Tips

Store any leftover pumpkin custard in a sealed container in the refrigerator for up to 48 hours — give it a good stir before reusing because the pumpkin can settle. Cooked slices are best within three days; lay parchment between pieces to prevent sticking. For longer storage, freeze cooled slices on a baking sheet until firm, then transfer to a freezer bag for up to three months. Reheat from frozen in a 350°F (175°C) oven for 10–15 minutes, flipping once, until heated through and crisp again. Avoid microwaving for reheating when possible to preserve texture.

Ingredient Substitutions

Swap whole milk for any plant-based alternative like unsweetened almond or oat milk to make this dairy-free — choose full-fat versions for the creamiest custard. Replace eggs with a commercial egg replacer or a mix of 1/4 cup silken tofu plus 1 tablespoon cornstarch per egg for a vegan version (note texture will be slightly different). Use gluten-free thick bread if needed; avoid thin sandwich bread because it won’t hold up during soaking. If you don’t have pumpkin, use 1 cup sweet potato puree as a close-flavored stand-in.

Serving Suggestions

Serve slices stacked with a generous pour of real maple syrup and a scattering of toasted pecans. For a brunch spread, offer lemon yogurt, crispy smoked bacon, roasted apples, and a side of greens dressed lightly with apple cider vinaigrette. Garnish with a pinch of flaky sea salt over the buttered slices to amplify sweetness and add depth. This also pairs nicely with a spiced coffee or a warm chai latte for a true autumnal experience.

Cultural Background

While French toast has roots across Europe—often traced to medieval bread-and-eggs usages—the pumpkin-spiced variation is distinctly American in spirit, marrying the custard technique with New World squash and warming fall spices. It evokes the seasonal tradition of using preserved pumpkin in fall and winter and intersects with America's rich brunch culture that celebrates comforting, shareable dishes.

Seasonal Adaptations

In winter, swap the pecans for toasted hazelnuts and add a pinch of cardamom to the batter. For spring, lighten the dish with lemon zest in the batter and a compote of fresh berries on top. During the holidays, fold 2 tablespoons of bourbon into the batter for an adult twist, or top with cranberry-orange compote for vibrant acidity.

Meal Prep Tips

Double the batter and keep it refrigerated for up to two mornings of quick breakfasts. Cook slices in batches and store in the fridge for grab-and-go reheating. Use an oven set to 200°F to keep finished slices warm while you cook the remaining batch; place on a wire rack so they stay crisp. Pack slices between parchment in airtight containers for portable breakfasts or office brunches.

Enjoy this pumpkin French toast with people you love — it’s the kind of breakfast that naturally brings conversation and comfort to the table. Make it your own with toppings and tweaks, and don’t be surprised if it becomes a seasonal favorite in your home too.