Start your weekend on a cozy note with my easy, inexpensive Pumpkin French Toast recipe. This special seasonal treat is a snap to make with only 8 simple ingredients, costs just over a dollar per serving, and is a socially acceptable (and RDN approved! 😉) way to eat pumpkin pie for breakfast. What more could you want??
If you’ve been following me for a while, you probably know that I’m a proud, PSL-loving fall fan girl. Come late August, you’ll find me whipping up homemade pumpkin spice lattes (well, iced pumpkin spice lattes, at least 😅), pumpkin spice chex mix, this pumpkin spice french toast, and anything else I can add homemade pumpkin pie spice to.
If you’re also a Stan for autumn and all the pumpkin-flavored goodness that comes with it, this fall french toast recipe is for you. Fluffy bread is dipped in a pumpkin-flavored custard then pan-fried to golden-brown perfection. Each bite is brimming with the sweet n’ spicy flavor of my favorite pumpkin crisp, but in a sensible, made-for-the-morning package.
While this breakfast favorite sometimes gets a bad rap for being a sugar bomb, it doesn’t have to be! My recipe is made with real pumpkin, 2 measly tablespoons of sugar, plus eggs and milk for a whopping 13 grams of protein per serving. Use whole grain bread for a fiber boost, go easy on the maple syrup, and you’re looking at a beautifully balanced breakfast!
Jump to:
- What does it taste like?
- Why You’ll Love This Fall Breakfast Recipe
- Ingredients Needed
- Substitutions
- How To Make Pumpkin French Toast
- Optional Variations & Dietary Adjustments
- Serving Suggestions
- Recipe Success Tips
- Storage & Reheating
- Pumpkin Spice French Toast Nutrition
- Pricing Info
- FAQs
- Other Pumpkin Recipes
- Recipe
What does it taste like?
This pumpkin french toast is everything you love about fall, wrapped up in one cozy, golden slice. The rich custard base (made with milk, eggs, real pumpkin purée, and warm spices) soaks into every slice of bread, infusing it with cozy autumn flavor. As it cooks, the sugar caramelizes slightly on the surface, creating golden edges with just the right amount of crisp.
You’ll get a subtle sweetness from the pumpkin and the aromatic warmth of cinnamon and pumpkin pie spice. Finished with a drizzle of maple syrup or a dusting of powdered sugar, every bite is soft, spiced, and perfectly nostalgic—like pumpkin pie and classic French toast had a delicious breakfast baby. YUM!
Why You’ll Love This Fall Breakfast Recipe
- Budget-Friendly – While grocery prices will vary depending on where you live, my pumpkin spiced french toast is made with only the basics. It’s also a great way to use up stale bread! (The French actually call it pain perdu, which means “forgotten bread.”) I was able to make it for just $1.26/serving in 2025 prices—not too shabby, if you ask me.
- Quick & Easy – Whisk your batter ingredients together, dip your bread in, and cook it. You’ll be done in less than 20 minutes!
- Meal-Preppable – With kids going back to school, mornings can be tough. Luckily, pumpkin french toast freezes like a dream. Get a jump-start on your meal prep day, then enjoy cozy, fall-flavored breakfast in the time it takes to toast a slice of bread.
Ingredients Needed
- 2% Milk – In our house, 2% is the go-to. If possible, reach for Fairlife—it has a wonderfully creamy consistency that tastes much richer than it is, plus has more protein than conventional milk.
- Large Eggs – If you’re using liquid eggs, aim for a scant ¼ cup per egg.
- Pumpkin Purée – Make sure you’re getting pure pumpkin, not pre-sweetened pumpkin pie filling. Check your labels, friends—they’re annoyingly packaged to look almost the same on the shelf.
- Granulated Sugar – Just a few tablespoons of white sugar is all you need to get enviably caramelized results.
- Vanilla Extract – This is one of those ingredients that makes just about any dish taste a little more special. Make sure you use pure extract to get all the warm, aromatic sweetness vanilla has to offer.
- Pumpkin Pie Spice & Ground Cinnamon – Pumpkin pie seasoning is a spicy mix of cinnamon, ginger, allspice, nutmeg and clovers all in one bottle! I like to add a little extra cinnamon, which sweetens the mix without adding sugar.
- Sliced Bread – Any bread will do, but if you want extra fluffy diner-style results pumpkin brioche french toast is the way to go.
Substitutions
- 2% Milk – You can use whatever percentage of dairy milk or any type of plain or vanilla-flavored plant-based milk you prefer. Just note that the nutrition facts will vary depending on what milk you use!
- Large Eggs – You have several choices for egg substitutes including vegan egg substitute, cornstarch, flax eggs, or chickpea flour. Hop to the variations section below for specific instructions on how to make this recipe egg-free.
- Pumpkin Purée – Any puréed, orange-fleshed winter squash (e.g. butternut, acorn, kabocha) should work here. Sweet potato purée should also do the trick!
- Granulated Sugar – Feel free to swap in the sweetener of your choice. If you use a liquid option like maple syrup, reduce the amount of milk you use by 1 tablespoon.
- Vanilla Extract – Use an equal amount of vanilla paste or powder, or ½ as much ground vanilla bean.
- Pumpkin Pie Spice – If you don’t have this fall-flavored spice mix on hand, you can either make your own homemade pumpkin spice or swap in the warming spice blend of your choosing (e.g. chai masala).
- Sliced Bread – Leftover dinner rolls and english muffins work, too!
How To Make Pumpkin French Toast
Step 1: Whisk the custard. In a medium bowl, whisk together the milk, eggs, pumpkin purée, sugar, pumpkin pie spice, and cinnamon until smooth and well combined.
Step 2: Heat the skillet. Place a large skillet over medium heat and add a little oil to coat the bottom. While it heats up, get your bread slices ready for dipping.
Step 3: Dip and cook. Dip a slice of bread into the pumpkin batter, coating both sides, then let the excess drip off. Add it to the hot skillet and cook for 3–4 minutes per side, or until each side is golden brown and slightly crisp.
Step 4: Repeat and serve. Repeat with the remaining slices, adding more oil as needed. Serve your warm pumpkin French toast with maple syrup, whipped cream, or a sprinkle of powdered sugar—whatever your fall-loving heart desires!
Optional Variations & Dietary Adjustments
- Egg-Free – My friend Ai makes awesome vegan french toast using chickpea flour (a.k.a. besan or gram flour) and nutritional yeast, which mimics the flavor of eggs. I think the same should work here! Swap in ⅓ cup of chickpea flour, 1 tablespoon of nutritional yeast, and add ⅓ cup of water to the mix.
- Dairy-Free – Use your favorite plant-based milk in place of dairy milk.
- Vegan – Follow the instructions above to make your pumpkin french toast both egg free and dairy free, and double check that your bread and sugar are vegan-friendly.
- Gluten-Free – Use sturdy gluten-free sandwich bread or thick-cut gluten-free brioche. Just make sure it’s not too soft so it holds up to the pumpkin custard and don’t let it soak for too long.
- Banana French Toast – Swap the pumpkin purée for mashed banana for a year-round breakfast winner!
Serving Suggestions
This pumpkin pie french toast is perfect for cozy weekends, holiday brunches, or anytime you’re craving a little pumpkin-spiced comfort. While it’s lovely on its own, feel free to dress up your plate with any of these fun ideas:
- Classic-Style – Drizzle with warm maple syrup and a dusting of powdered sugar.
- Creamy Dreamy – Add a dollop of whipped cream for added richness, or swap in Greek yogurt for a little tang and extra protein.
- Crunchy Contrast – Sprinkle with chopped pecans, walnuts, or quinoa crunch granola for a bit of texture.
- Fruity Fun – Top with sliced bananas, cinnamon apple preserves, or a spoonful of cranberry compote for a boost of fruit-powered sweetness.
- Pumpkin Squared – Try adding a drizzle of Starbucks-style pumpkin sauce, pumpkin-spiced pecan syrup or a swoosh of pumpkin butter to double down on the fall-inspired flavor. Take it a step further by serving your coffee with pumpkin spice creamer.
- Brunch Board – Serve it alongside sheet pan huevos rancheros, air fryer turkey bacon, and fresh fruit for a festive breakfast spread the whole family will love.
Recipe Success Tips
- Use day-old bread. Slightly stale bread holds up better to the custard without falling apart. Brioche, challah, or thick-sliced sandwich bread are all excellent options.
- Whisk thoroughly. Make sure your custard is well mixed so the pumpkin purée and spices are evenly distributed. No one wants a clump of cinnamon in one bite!
- Soak, don’t drown. Dip each slice of bread just long enough to coat it—don’t let it sit in the batter too long or it may get soggy and hard to flip.
- Don’t crowd the pan. Cook your pumpkin french toast in batches so each slice has room to crisp up evenly. Overcrowding can lead to steaming instead of browning. If you’ve got one, an electric griddle is great for cooking multiple pieces at once.
- Keep it warm. If you’re making a big batch, keep the cooked slices warm in a 200°F oven until you’re ready to serve.
- Wipe the skillet as needed. Between batches, wipe out any burnt bits or custard drips to avoid off flavors and uneven browning.
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3–4 days. Let it cool completely before sealing to prevent condensation, which can make it soggy.
- Freeze: My pumpkin spice french toast is great for make-ahead breakfasts! Layer cooled slices between pieces of parchment paper and place in a freezer-safe bag or container. Freeze for up to 2 months.
- Reheat: Warm slices in a skillet over medium-low heat until heated through and lightly crisped, or pop them in the toaster or oven at 350°F for 8–10 minutes. For a quick option, microwave for 30–60 seconds, though the texture will be softer. (No need to defrost it if it’s frozen.)
Pumpkin Spice French Toast Nutrition
With 344 calories, 45 grams of carbohydrates, 13 grams of protein, and 12 grams of fat, each serving of this pumpkin french toast provides a balanced mix of macronutrients. The moderate protein comes primarily from the eggs and milk, making this a more satiating breakfast than many traditional carb-heavy options.
The addition of real pumpkin not only adds warm flavor but also boosts the dish with vitamins A and C, antioxidants, and 3 grams of fiber. (To boost the fiber further, opt for whole wheat bread and pair it with fiber-rich sides.) Plus, with just 196 mg of sodium, it stays relatively low in salt.
Overall, this recipe strikes a nice balance between comfort food and nutrition—especially when you keep the oil to a minimum and pair it with healthful toppings and sides like fresh fruit, a light drizzle of maple syrup, or Greek yogurt for extra protein. Enjoy every deliciously seasonal bite!
Total nutritional content per serving is:
- Calories: 344 calories
- Carbohydrates: 45 grams
- Protein: 13 grams
- Total Fat: 12 grams
- Sodium: 196 mg
- Fiber: 3 grams
*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
Pricing Info
This is what I personally paid to make this recipe:
- 1 cup 2% milk: $0.22
- 4 large eggs: $1.80
- ½ cup pumpkin puree: $1.04
- 2 tbsp granulated sugar: $0.02
- 1 tsp vanilla extract: $0.04
- 1 tsp pumpkin pie spice: $0.07
- ½ tsp ground cinnamon: $0.01
- 8 slices bread: $1.82
The total comes out to be around $5.02 or roughly $1.26 per serving!
FAQs
A common mistake when making French toast is soaking the bread too long in the custard. While it’s important to coat each slice thoroughly, leaving it in the mixture for too long can cause it to become soggy and fall apart when cooking. The key is to use sturdy, slightly stale bread and give it just enough time to absorb the custard without turning to mush, especially if you’re using a softer bread.
Classic french toast is made with a simple custard mixture of milk and eggs, often sweetened with a bit of sugar and flavored with vanilla extract and warm spices like cinnamon. Slices of stale bread are dipped into this mixture, then pan-fried until golden brown on both sides. Some variations include additions, like the pumpkin purée we add to this pumpkin french toast.
The trick to not-soggy French toast is using the right bread and soaking it just long enough and cooking it over a steady, even heat. Choose sturdy, slightly stale, thick-sliced bread that can absorb the custard without falling apart. Dip each slice briefly, making sure it’s coated but not oversaturated. Then, cook over medium heat so the inside sets without burning the outside.
French toast is often considered unhealthy because it’s typically high in refined carbs, added sugars, and saturated fat—especially if it’s made with white bread, lots of butter, and sugary toppings. However, this pumpkin version is relatively healthy: it uses real pumpkin for added fiber and nutrients, and you can lighten it up even more by using whole grain bread, low-fat milk, or topping it with fruit instead of syrup.
Other Pumpkin Recipes
Tried this recipe? Please leave a ⭐⭐⭐⭐⭐ rating in the comments below! I would really appreciate your feedback!
Recipe
Easy Pumpkin French Toast
Ingredients
- 1 cup milk of choice (I used 2%)
- 4 large eggs
- ½ cup pumpkin puree
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- ½ tsp ground cinnamon
- 8 slices bread of choice (Brioche or Texas toast work great)
Instructions
- In a large bowl, whisk together the milk, eggs, pumpkin, sugar, pumpkin pie spice, and cinnamon until well combined.
- Heat a large skillet over medium heat, and spray with cooking spray or drizzle with oil. Once heated, coat one slice of bread in the pumpkin mixture, allowing excess liquid to drip off before adding it to the hot pan.
- Cook the French toast for 3-4 minutes on each side, or until golden brown. Set aside on a plate or serving platter.
- Repeat steps 2-3 for each slice of French toast. Serve with your favorite French toast toppings!
Nutrition
If you end up making this and loving it, take a photo and tag me on Instagram! I’d love to see your versions of my recipes! And feel free to rate it down below in the comment section. I would really appreciate it!
xoxo Megan
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