Fall is almost here, and that means it’s pumpkin season! This Pumpkin French Toast is everything you love about cozy autumn mornings. Soft, thick slices of brioche get dipped in a creamy pumpkin custard, sprinkled with pumpkin pie spice, and cooked until perfectly golden. Then comes the best part—a big dollop of fluffy whipped pumpkin butter that melts right in, plus a drizzle of sweet maple syrup.
Whether you’re planning a lazy weekend brunch, a Thanksgiving morning treat, or something special to pair with your Christmas tea, this French toast recipe brings all the pumpkin flavor you could dream of. The custard is silky and rich, the bread soaks up just the right amount, and the aroma of pumpkin spice will have everyone wandering into the kitchen before you even call them.
It’s not just a breakfast—it’s a little celebration on a plate. The warm spices, creamy whipped pumpkin butter, and golden toast combine into something that feels like a holiday morning. One bite, and you’ll wonder why you haven’t been making Pumpkin French Toast all year long.
Why You’ll Love This Pumpkin French Toast
- Perfectly spiced – The pumpkin pie spice and vanilla make the custard taste like dessert for breakfast.
- Soft inside, golden outside – Brioche bread gives that perfect texture contrast.
- Customizable – Switch up the bread, sweetness, or toppings to fit your mood.
- Great for gatherings – Easy to make in batches for holiday breakfasts or fall brunch parties.
Ingredients
Whipped Pumpkin Butter
- 1/2 cup butter, softened (salted or unsalted)
- 1/3 cup pumpkin puree
- 3 tbsp honey
- 1/2 tsp pumpkin pie spice
Pumpkin French Toast
- 6 thick slices brioche bread
- 1 large egg
- 1/3 cup milk
- 3 tbsp pumpkin puree
- 1/2 tsp pumpkin pie spice
- 1 tbsp light brown sugar
- 1 tsp vanilla extract
- Butter, for greasing the skillet
- Chopped pecans or walnuts, for topping (optional)
How to Make Pumpkin French Toast
Make the Whipped Pumpkin Butter
In a medium bowl, beat the softened butter and pumpkin puree together until light and fluffy.
Add the honey and pumpkin pie spice. Beat again until smooth and fully combined.
Set aside at room temperature if using immediately, or refrigerate for later. (If refrigerated, bring to room temp before serving so it spreads easily.)
Make the Pumpkin French Toast
In a shallow dish, whisk together the egg, milk, pumpkin purée, vanilla, pumpkin pie spice, and brown sugar until smooth.
Dip one slice of brioche bread into the pumpkin custard mixture, coating both sides without oversaturating the bread. Repeat for each slice.
Heat a nonstick skillet or griddle over medium heat. Melt a little butter to coat the surface.
Cook each soaked bread slice for 2–3 minutes per side, or until golden brown and cooked through.
Work in batches if needed, adding more butter between batches to keep the toast from sticking.
Serve warm with a generous dollop of whipped pumpkin butter and a sprinkle of nuts if desired. Drizzle with maple syrup or pumpkin spice syrup for extra sweetness.
Storage & Reheating
- Refrigerator: Store leftover French toast in an airtight container for up to 3 days.
- Freezer: Cool completely, wrap individually, and freeze for up to 2 months. Reheat in the oven or toaster until warm.
- Pumpkin Butter: Store in the fridge for up to 5 days. Let it soften at room temperature before serving.
Serving Tips
- Drizzle with maple syrup or pumpkin spice syrup for extra sweetness.
- Pair with fresh fruit or a side of crispy bacon for a balanced breakfast.
- Enjoy alongside a cup of Christmas tea, chai, or coffee for the ultimate cozy experience.
Variations
- Bread swap: Use challah or thick-cut Texas toast for a different texture.
- Extra spice: Add more pumpkin pie spice or a pinch of cinnamon for a bolder flavor.
- Crispier edges: Let the custard-soaked bread rest on a wire rack for 1–2 minutes before cooking.
FAQs
Can I make the pumpkin butter ahead of time?
Yes! Prepare it up to 5 days in advance and store it in the fridge. Just bring it to room temperature before serving.
Can I freeze the French toast?
Absolutely. Once cooled, wrap slices individually and freeze. Reheat in the toaster or oven until warm.
Can I make this dairy-free?
Yes. Swap in oat milk or almond milk for the custard and use vegan butter for the pumpkin butter.
What’s the best bread for Pumpkin French Toast?
Brioche is our top choice for its soft, rich texture, but challah or Texas toast also work beautifully.
Pumpkin French Toast Recipe
Pumpkin French Toast is the ultimate cozy fall breakfast—soft brioche slices soaked in spiced pumpkin custard, cooked until golden, and topped with whipped pumpkin butter and a drizzle of maple syrup. Perfect for autumn mornings or holiday brunch!
3
servings15
minutes12
minutesKeep the screen of your device on
Ingredients
- Whipped Pumpkin Butter
1/2 cup 1/2 1 stick butter, softened (salted or unsalted)
1/3 cup 1/3 pumpkin puree
3 tbsp 3 honey
1/2 tsp 1/2 pumpkin pie spice
- Pumpkin Spice French Toast
6 slices 6 thick brioche bread
1 large 1 egg, at room temperature
1/3 cup 1/3 milk, at room temperature
3 tbsp 3 pumpkin puree
1/2 tsp 1/2 pumpkin pie spice
1 tbsp 1 light brown sugar
1 tsp 1 vanilla extract
Butter, for greasing the skillet
Chopped pecans or walnuts, for topping (optional)
Directions
- Make Whipped Pumpkin Butter
- In a medium bowl, beat the softened butter with the pumpkin puree until light and fluffy. Add honey and pumpkin pie spice. Beat again until smooth and fully combined.
- Set aside at room temperature while you prepare the French toast, or refrigerate for later use (bring to room temp before serving).
- Pumpkin Spice French Toast
- In a shallow bowl or dish, whisk together the egg, milk, pumpkin puree, vanilla, pumpkin pie spice, and brown sugar until smooth.
- Dip each brioche slice into the pumpkin mixture, coating both sides well without over-soaking.
- Heat a nonstick skillet or griddle over medium heat and melt a little butter.
- Cook the soaked bread slices 2–3 minutes per side, or until golden brown and cooked through. Work in batches as needed, adding more butter to the pan if necessary.
- Serve warm, topped with a dollop of whipped pumpkin butter, drizzle some maple syrup and a sprinkle of chopped nuts.
Notes
- Brioche gives a rich, fluffy texture, but challah or thick Texas toast can be used. Use stale bread for best results: Slightly stale brioche or day-old bread absorbs the custard better without falling apart.
- Room temperature ingredients: Let your egg and milk sit out for a few minutes before mixing. This helps everything blend smoothly and cook evenly.
- For crispier edges: Let the soaked bread sit for 1–2 minutes on a wire rack before frying to dry out slightly.