Here’s Chef Andrew. Fall Pumpkin French Toast is the kind of breakfast that makes the whole kitchen smell like cozy mornings and bright leaves on the sidewalk. If you are craving a plate that feels special but stays simple, you are in the right place. I build this recipe around custard that clings to rich bread and turns golden with a delicate crust while the center stays soft and custardy. The pumpkin brings gentle sweetness and earthy depth, and the warm spices do the rest of the heavy lifting. You will taste cinnamon first, then a whisper of nutmeg and clove, and finally a clean finish from vanilla that keeps every bite balanced.
Table of Contents
My goal here is to help you nail the texture and get that crisp edge without a heavy batter or complicated steps. We will talk about the right bread, the right soak, and the right heat so you do not end up with soggy slices or scorched surfaces. This is a fast path to a beautiful brunch plate, perfect for a slow weekend or a quick weekday treat. Grab your favorite syrup, a dollop of whipped cream, maybe a sprinkle of toasted nuts, and get ready to make Fall Pumpkin French Toast that looks and tastes like it came out of a restaurant kitchen.
Fall Pumpkin French Toast 9 Incredible Reasons to Love
Equipment
- Nonstick Skillet or Griddle
- Wire Rack
- Rimmed Baking Sheet
- Shallow Dish
- Whisk
- Spatula
Ingredients
For the Bread
- 4 thick slices brioche or challah day old for best texture
For the Pumpkin Custard
- 2 large eggs room temperature
- 1/3 cup pumpkin purée well stirred
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- fine salt pinch, to balance sweetness
For the Pan
- unsalted butter for flavor
- neutral oil for steady browning
Optional Toppings
- warm maple syrup
- lightly sweetened whipped cream
- crushed pecans or powdered sugar
Instructions
- Warm the oven to 200°F and set a wire rack over a rimmed baking sheet to keep cooked slices crisp.
- Whisk eggs until smooth in a shallow dish. Add milk, pumpkin purée, vanilla, salt, cinnamon, nutmeg, and cloves. Whisk until silky and even.
- Heat a nonstick skillet over medium low. Melt a little butter with a little neutral oil. The surface is ready when a drop of custard sizzles softly.
- Lay a bread slice in the custard for 20 to 30 seconds. Flip and soak the second side the same amount. Let excess drip back into the dish.
- Cook 2 to 3 minutes per side until deep golden with lightly crisp edges. Adjust heat to keep steady browning and wipe the pan if milk solids darken.
- Transfer cooked slices to the warm rack. Repeat with remaining bread, refreshing the pan with small amounts of butter and oil as needed.
- Serve immediately with warm maple syrup, pumpkin spice syrup, or whipped cream. A small pinch of flaky salt brightens sweetness.
Notes
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Or go to my Pinterest.
Why You’ll Love This Recipe -Fall Pumpkin French Toast-
- Quick and reliable: from whisk to plate in minutes, with clear cues so you do not guess at doneness
- Simple pantry staples: pumpkin purée, warm spices, milk, eggs, and good bread you may already have
- Perfect fall flavor: cinnamon, nutmeg, and clove wrap each bite in cozy, seasonal comfort
- Crisp outside, custardy center: the batter ratio and gentle heat create golden edges and a soft interior
- Crowd pleaser: elegant enough for brunch guests, easy enough for a weekday treat with the family
- Flexible toppings: maple syrup, whipped cream, toasted pecans, or a dusting of powdered sugar
- Make ahead friendly: the custard can be mixed in advance, and cooked slices reheat beautifully
- Chef tips built in: soak time, heat control, and fat choice explained so you avoid soggy slices
What sets this version apart is balance. The pumpkin shines without turning the bread heavy, the spices are warm but not overwhelming, and the texture stays light while still tasting rich. Each step is designed to help you feel confident, from choosing the right loaf to managing heat on the pan. It is comfort and polish in one bite, the kind of breakfast that makes the table go quiet for a moment, then smile.
Ingredients Needed for Fall Pumpkin French Toast
For the bread
- 4 thick slices brioche or challah, day old if possible for better soak control
For the pumpkin custard
- 2 large eggs, at room temperature for smoother whisking
- 1 third cup pumpkin purée, well stirred so it is lump free
- 1 half cup whole milk, cold or room temperature both work
- 1 teaspoon vanilla extract for clean sweetness
- 1 half teaspoon ground cinnamon for warm spice
- 1 quarter teaspoon ground nutmeg for gentle lift
- 1 eighth teaspoon ground cloves for depth
- Pinch of fine salt to balance the sweetness
For the pan
- Butter for flavor
- Neutral oil for steady browning without burning
Optional toppings
- Warm maple syrup
- Lightly sweetened whipped cream
- Crushed pecans or a dusting of powdered sugar
Chef notes
- Day old bread gives structure so the center turns custardy without going soggy.
- If your pumpkin purée looks watery, blot it briefly with a paper towel to keep the custard balanced.
How to Make Fall Pumpkin French Toast
- Set the stage. Place a rimmed baking sheet with a wire rack in the oven and warm it at 200°F. This keeps finished slices crisp while you cook the rest.
- Make the custard. In a wide, shallow bowl, whisk eggs until no streaks remain. Add milk, pumpkin purée, vanilla, salt, cinnamon, nutmeg, and cloves. Whisk until silky and evenly blended. If the mixture looks thick, add 1 to 2 tablespoons milk to loosen; if it looks thin, stir in 1 teaspoon more pumpkin.
- Preheat the pan. Heat a nonstick skillet or griddle over medium low. Add 1 teaspoon butter and 1 teaspoon neutral oil. The butter brings flavor while the oil prevents scorching. The surface is ready when a drop of custard sizzles softly, not aggressively.
- Soak with intention. Lay one slice of bread in the custard. Count to 20, then flip and count to 20 again. You want the bread saturated at the edges with a slightly drier core for a custardy center that is not soggy. Let excess drip back into the bowl.
- Cook to golden. Place the soaked slice on the hot pan. Cook 2 to 3 minutes per side until deep golden with lightly crisp edges. If it browns too fast, lower the heat; if it barely colors, nudge the heat up. Wipe the pan if any milk solids darken, then refresh with a little butter and oil before the next slice.
- Hold and repeat. Transfer each cooked slice to the wire rack in the warm oven. Repeat soaking and cooking with remaining bread, adjusting heat as needed for steady browning.
- Serve immediately. Slice on the diagonal, then plate with warm maple syrup, pumpkin spice syrup, or a soft cloud of whipped cream. A light sprinkle of flaky salt sharpens the sweetness.
Notes of Fall Pumpkin French Toast
- Use day old brioche or challah for better structure and even soaking.
- Avoid over soaking. Around 20 to 30 seconds per side is the sweet spot.
- For extra texture and richness, finish with crushed pecans or a spoon of mascarpone.
- If your pumpkin purée seems watery, blot it briefly with a paper towel before whisking it in.
Nutrition of Fall Pumpkin French Toast
- Serving size: Per serving
- Calories: 310
- Sugar: 7 g
- Sodium: 210 mg
- Fat: 16 g
- Saturated fat: 6 g
- Unsaturated fat: 8 g
- Trans fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 130 mg
Serving and Storage Tips of Fall Pumpkin French Toast
Serving ideas of Fall Pumpkin French Toast
- Slice each piece on the diagonal and fan on a warm plate for a café look.
- Add a ribbon of warm maple syrup and a small spoon of whipped cream at the edge so it does not melt too fast.
- Finish with crushed pecans or candied walnuts for crunch. A tiny pinch of flaky salt brightens sweetness.
- Balance the plate with savory sides like crispy bacon, breakfast sausage, or soft scrambled eggs.
- Pair with coffee, hot cider, or a light fruit salad with orange zest.
Storage of Fall Pumpkin French Toast
- Cool leftovers on a wire rack so steam does not make them soggy.
- Refrigerate in a single layer in an airtight container for up to 3 days. Place parchment between slices if stacking.
- Freeze on a parchment lined sheet until firm, then store in a freezer bag for up to 2 months. Press out extra air.
Reheating of Fall Pumpkin French Toast
- Oven or toaster oven at 350°F for 6 to 8 minutes restores crisp edges.
- Toaster works for single slices.
- Skillet over medium low with a small knob of butter brings back color and aroma.
Helpful Notes of Fall Pumpkin French Toast
- Bread matters. Brioche and challah are ideal because they absorb well and hold structure. Texas toast works in a pinch.
- Control moisture. If pumpkin purée looks watery, blot it quickly with a paper towel.
- Heat sweet spot. Gentle medium low heat gives time for the custard to set before the surface browns.
- Fat blend. Butter adds flavor while neutral oil raises the smoke point.
- Flavor boost. A touch of orange zest or vanilla bean paste makes the spices pop.
- Make ahead. Whisk the custard up to 24 hours in advance and keep chilled. Whisk again before using.
- For a crowd. Keep slices on a rack in a 200°F oven so they stay crisp rather than steaming on a plate.
- Casserole path. Cube the bread, toss with custard, rest 15 minutes, then bake at 350°F in a buttered dish until set and golden.
Conclusion of Fall Pumpkin French Toast
Fall Pumpkin French Toast is comfort and polish on the same plate. You get the joy of warm spices and pumpkin balanced by a light, custardy center and gently crisp edges. The method is simple by design. A short soak, steady heat, and a blend of butter with oil give you reliable browning without guesswork. Day old brioche or challah turns the custard into a creamy interior rather than a soggy one. That is the quiet secret that makes each slice taste like a weekend brunch from a favorite café.
What I love most is how adaptable this recipe is for any kitchen. You can whisk the custard the night before, you can freeze cooked slices for busy mornings, and you can dress each serving to match the moment. Keep it classic with maple syrup and whipped cream, or lean into texture with crushed pecans and a light dusting of powdered sugar. The base is balanced, so toppings never feel heavy. One bite brings cinnamon first, nutmeg next, and a clean vanilla finish.
If you make this, I would love to hear how it turned out. Leave a comment and a star rating, and tell me what toppings you chose. Sharing your photos and tips helps everyone cook with more confidence. Pass this recipe to a friend who loves cozy fall breakfasts, or save it to Pinterest or Facebook so you can find it on your next slow morning. What twist will you try next time? Orange zest in the custard, a caramel drizzle, or maybe a baked casserole for a crowd. Your table is going to smell amazing either way.
Frequently Asked Questions of Fall Pumpkin French Toast
What is the most common mistake in making French toast?
Over soaking the bread. When slices sit too long, the center becomes wet rather than custardy. Aim for about 20 to 30 seconds per side and let excess drip off before cooking.
How to know when French toast is ready?
Look for deep golden color with lightly crisp edges. Press the center gently. It should feel springy, not squishy. A thin knife inserted in the side should come out without wet custard.
What is the trick to not soggy French toast?
Start with day old bread, control soak time, and cook over medium low so the custard sets before the surface browns. Rest cooked slices on a wire rack, not a plate, to prevent steam build up.
How long does French toast need to soak?
About 20 to 30 seconds per side for thick brioche or challah. The edges should look saturated while the core stays slightly firmer for a creamy center.
Should French toast be cooked on high or low heat?
Use medium low. High heat browns the outside too quickly and leaves the center undercooked. Medium low allows the custard to set evenly.
Is it better to use milk or heavy cream for French toast?
Whole milk delivers balance and a light texture. Heavy cream makes a richer custard but can feel heavy and slow to set. If you want extra richness, replace two tablespoons of milk with cream rather than going all in.