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
3 large eggs
180 ml (¾ cup) milk
170 g (6 oz) canned pumpkin puree
2 tsp (10 ml) vanilla extract
2 tbsp (16 g) all-purpose flour
½ tsp (2.5 g) ground cinnamon
1 tbsp (12 g) brown sugar
For the Cinnamon Butter:
57 g (4 tbsp) unsalted butter, very softened
½ tsp (2.5 g) ground cinnamon
1 tsp (4 g) brown sugar
¼ tsp (1 g) ground nutmeg
Instructions
Make the cinnamon butter: Mix softened butter, cinnamon, brown sugar, and nutmeg until smooth. Chill in the freezer while preparing the French toast.
Heat skillet or griddle over medium-high heat and coat lightly with nonstick spray.
In a bowl, whisk eggs, milk, pumpkin puree, and vanilla until combined.
In a separate bowl, mix flour, cinnamon, and brown sugar. Whisk this into the pumpkin mixture until smooth.
Dip bread slices quickly into the batter, coating both sides without oversoaking.
Cook slices on skillet for 3–4 minutes per side, until golden brown.
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