When autumn rolls around, it’s not just about pumpkins on the porch—it’s about pumpkins on your plate. And nothing says cozy fall mornings quite like Pumpkin French Toast. Imagine golden slices of buttery brioche dipped in a pumpkin-spiced custard, crisped to perfection, then topped with melting brown sugar cinnamon butter. Yes, it’s as dreamy as it sounds.
This isn’t just any fall breakfast recipe. It’s the kind of dish that makes you want to linger at the table a little longer, maybe with a steaming mug of coffee (or a pumpkin spice latte, let’s be honest). Perfect for slow weekend mornings, holiday brunch spreads, or even as a festive Thanksgiving French toast, this recipe checks all the boxes: easy, flavorful, and guaranteed to impress.
So, whether you’re looking for something special for guests or just want to treat yourself, grab that can of pumpkin and a loaf of brioche. Breakfast is about to feel like a cozy autumn hug.
Why You’ll Love This Pumpkin French Toast
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Ready in just 25 minutes—yes, you can have fancy brunch on a weekday.
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Uses simple pantry staples with a fall twist.
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The brown sugar cinnamon butter melts into every bite—basically dessert for breakfast.
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Works beautifully with brioche French toast or challah for that perfect texture.
Ingredients
For the French Toast:
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10 slices brioche or challah bread
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3 large eggs
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180 ml (¾ cup) milk
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170 g (6 oz) canned pumpkin
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2 tsp (10 ml) vanilla extract
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2 tbsp (16 g) all-purpose flour
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½ tsp (2.5 g) ground cinnamon
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1 tbsp (12 g) brown sugar
For the Cinnamon Butter:
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57 g (4 tbsp) unsalted butter, very softened
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½ tsp (2.5 g) ground cinnamon
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1 tsp (4 g) brown sugar
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¼ tsp (1 g) ground nutmeg
How to Make Pumpkin French Toast with Cinnamon Butter
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Make the butter. In a small bowl, mix softened butter, cinnamon, brown sugar, and nutmeg until smooth. Place in the freezer to firm up while you prepare the French toast.
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Prep the skillet. Heat a non-stick skillet or griddle over medium-high heat and lightly coat with spray.
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Mix the wet base. In a mixing bowl, whisk together eggs, milk, pumpkin puree, and vanilla until blended.
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Add the dry mix. In another small bowl, stir flour, cinnamon, and brown sugar. Whisk this into the pumpkin mixture until smooth.
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Dip and cook. Quickly dip each slice of bread into the batter, coating both sides (but don’t soak—no one wants soggy toast!). Cook on the skillet for 3–4 minutes per side, until golden brown.
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Serve with flair. Top with pieces of the chilled cinnamon butter, letting it melt over the warm toast.
Tips for the Best Pumpkin French Toast
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Choose the right bread. Brioche and challah are ideal because they’re sturdy yet soft. Regular sandwich bread won’t hold up as well.
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Don’t oversoak. A quick dip is all you need. Oversoaking leads to soggy toast that refuses to crisp.
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Keep it warm. If cooking in batches, keep finished slices on a baking sheet in a 200°F oven.
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Make extra butter. Trust me, you’ll want it for spreading on pancakes, muffins, or even plain cinnamon butter toast.
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Dress it up. A drizzle of maple syrup, whipped cream, or a sprinkle of toasted pecans takes it to the next level.
A Little Story Behind This Recipe
I’ll be honest—pumpkin recipes are my weakness. Every fall, I tell myself I’ll pace the pumpkin obsession, but then the first chilly morning hits, and I’m whisking pumpkin into everything from coffee to pasta sauce. This Pumpkin French Toast was born on a lazy Sunday when my kids begged for French toast, and I decided to sneak pumpkin into the batter. The verdict? Plates wiped clean and requests for “Pumpkin Toast Day” every weekend thereafter.
Now, it’s our unofficial kickoff to autumn traditions. I make it on the first cool morning, and the smell of cinnamon and pumpkin instantly sets the tone for the season. It’s more than breakfast—it’s memories in the making.
What to Seve with Pumpkin French Toast
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Fresh fruit: Sliced apples, pears, or berries balance the richness.
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Maple syrup: The natural pairing—always welcome.
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Bacon or sausage: A little salty, savory contrast never hurts.
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Holiday brunch sides: Think roasted sweet potatoes, spiced nuts, or even a cranberry compote for a Thanksgiving spread.
This dish also shines as a sweet side at brunch buffets. Pair it with scrambled eggs and mimosas, and you’ve got yourself a feast.
How to Store Leftovers
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Refrigerator: Store cooled slices in an airtight container for up to 3 days.
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Freezer: Freeze slices individually on a tray, then transfer to a freezer bag. Reheat in the toaster or oven for a quick breakfast.
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Butter storage: The cinnamon butter keeps well in the fridge for 1 week or in the freezer for up to 2 months. Perfect for spreading on other baked goods.
FAQs
Can I use regular bread?
Yes, but sturdier bread like brioche makes for a much richer result.
Can I make this ahead of time?
Absolutely! You can cook and refrigerate slices, then reheat in the toaster or oven.
Can I make this dairy-free?
Yes—swap milk for almond or oat milk, and use a plant-based butter substitute.
Is this recipe kid-friendly?
Very! In fact, kids love the subtle sweetness and warm spices.
Can I serve this as dessert?
Definitely. Add whipped cream, caramel drizzle, and a dusting of cinnamon sugar for an easy fall dessert.
Wrapping Up
There’s just something magical about starting your morning with Pumpkin French Toast. It’s warm, cozy, and tastes like fall on a plate. From lazy Saturday mornings to festive Thanksgiving French toast brunches, this recipe delivers every time. The combination of spiced pumpkin custard, golden brioche, and melting cinnamon butter is pure happiness—no fancy equipment, no stress, just delicious simplicity.
So next time you’re craving a little seasonal joy, whisk up this French toast and let autumn shine right at your breakfast table.
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Print
Pumpkin French
- Total Time: 25 minutes
- Yield: 5 servings (2 slices each, ~320 calories per serving) 1x
- Diet: Vegetarian
Description
Pumpkin French Toast is the ultimate cozy fall breakfast—soft brioche slices dipped in a spiced pumpkin custard, cooked to golden perfection, and topped with melting brown sugar cinnamon butter. Perfect for weekend mornings, holiday brunch, or even a festive Thanksgiving breakfast.
Ingredients
For the French Toast:
-
10 slices brioche or challah bread
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3 large eggs
-
180 ml (¾ cup) milk
-
170 g (6 oz) canned pumpkin puree
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2 tsp (10 ml) vanilla extract
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2 tbsp (16 g) all-purpose flour
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½ tsp (2.5 g) ground cinnamon
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1 tbsp (12 g) brown sugar
For the Cinnamon Butter:
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57 g (4 tbsp) unsalted butter, very softened
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½ tsp (2.5 g) ground cinnamon
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1 tsp (4 g) brown sugar
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¼ tsp (1 g) ground nutmeg
Instructions
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Make the cinnamon butter: Mix softened butter, cinnamon, brown sugar, and nutmeg until smooth. Chill in the freezer while preparing the French toast.
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Heat skillet or griddle over medium-high heat and coat lightly with nonstick spray.
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In a bowl, whisk eggs, milk, pumpkin puree, and vanilla until combined.
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In a separate bowl, mix flour, cinnamon, and brown sugar. Whisk this into the pumpkin mixture until smooth.
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Dip bread slices quickly into the batter, coating both sides without oversoaking.
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Cook slices on skillet for 3–4 minutes per side, until golden brown.
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Serve warm, topped with pieces of cinnamon butter to melt over the toast.
Notes
Brioche or challah works best—sturdy yet soft.
Avoid oversoaking bread to prevent sogginess.
Keep cooked slices warm in a 200°F oven if working in batches.
Make extra cinnamon butter—it’s delicious on muffins, pancakes, or toast.
Dress it up with maple syrup, whipped cream, or toasted pecans for extra flair.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast / Brunch
- Method: Stovetop (skillet or griddle)
- Cuisine: American