Can I use pumpkin pie filling instead of pumpkin puree?

It’s better to stick with pumpkin puree. Pumpkin pie filling already has added sugar and spices, which can make your pumpkin french toast breakfast too sweet or unbalanced. Puree gives you control over flavor and sweetness.

What’s the best bread for pumpkin french toast?

Thick slices of brioche, challah, or Texas toast work perfectly. They soak up the pumpkin custard without falling apart and deliver a buttery, fluffy texture once cooked.

Can I make pumpkin french toast the night before?

Yes! You can soak the bread overnight in the fridge or prepare it as a casserole. In the morning, just bake it and enjoy a warm, easy pumpkin french toast breakfast with zero stress.

How do I keep my french toast from getting soggy?

Use slightly stale bread and don’t oversoak. Dip each slice long enough to absorb the custard but not so long that it falls apart. Cooking on medium heat also helps maintain a crisp outside and soft center.

Can I make pumpkin french toast without eggs?

Absolutely. Swap eggs with a flax-egg or mashed banana for a vegan-friendly twist. The flavor stays rich, and the texture still turns out beautifully golden and soft.

Pumpkin French Toast Breakfast – 5 Irresistible Fall Morning Delights

Description

This cozy Pumpkin French Toast Breakfast is a fall favorite made with thick slices of brioche soaked in a creamy pumpkin custard, cooked to golden perfection, and topped with maple syrup and whipped cream.

Ingredients

Scale

8 slices brioche, challah, or Texas toast (day-old preferred)
¾ cup pumpkin puree
3 large eggs
¾ cup milk or half-and-half
2 tablespoons brown sugar
1 teaspoon vanilla extract
1½ teaspoons pumpkin pie spice (or 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger)
2 tablespoons unsalted butter
Optional toppings: maple syrup, whipped cream, powdered sugar, toasted pecans

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Instructions

In a bowl, whisk together pumpkin puree, eggs, milk, brown sugar, vanilla, and spices until smooth.
Dip each slice of bread into the custard, letting it soak briefly on each side.
Heat a nonstick skillet or griddle over medium heat and melt butter.
Cook soaked bread slices 2–3 minutes per side until golden brown.
Serve warm with maple syrup, whipped cream, and toasted pecans.

Notes

Use day-old bread for best texture.
Avoid oversoaking to prevent sogginess.
For a make-ahead version, prepare the custard and refrigerate overnight.
Try baking as a casserole for easy brunch serving.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Griddled
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 18
Sodium: 260
Fat: 17
Saturated Fat: 9
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 45
Fiber: 3
Protein: 10
Cholesterol: 115