These Pumpkin French Toasts are made with super yummy brioche toast slices that are generously dipped into the pumpkin spice egg mixture and then pan seared with butter to make the perfect texture outside and still have a soft melt in your mouth interior. They are seriously perfect breakfast for fall and winter mornings!
This easy Pumpkin Spice French Toast recipe is a delicious twist on the classic breakfast treat! Thick slices of bread, dredged in a pumpkin spice egg mix, topped with candied pecans and syrup – whip these up this weekend or in the week!
If you’re looking for other delicious fall recipes, why not also try my Chocolate Chip Pumpkin Pancakes, Chocolate Chip Pumpkin Muffins or my Apple Pie Chia Pudding!
Why you’ll love this Pumpkin Toast Recipe
- Breakfast comfort food! These warmly spiced slices of deliciousness are super satisfying and great for Fall.
- Topped with candied pecans. Adding a lovely sweetness and pop of crunch, perfect to top French toast.
- Easy to make. 5 mins to prep and 15 mins to cook – simple and delicious!
French Toast Ingredients
- Half & Half: Or you can use whole milk.
- Eggs-use whole brown eggs.
- Pumpkin Spice-to amplify the fall flavors
- Pumpkin Puree– make sure you get pumpkin puree not pumpkin pie filling.
- Vanilla Extract-use pure vanilla extract
- Granulated Sugar– you can use cane sugar.
- Unsalted Butter-unsalted butter reduces the salty flavor.
- Brioche-thick sliced or buy a loaf of it and slice it yourself.
- Confectioner Sugar-used for dusting. It’s optional
- Candied Pecans (optional)– I love adding the extract crunch to this recipe and pecan works so well. Walnuts will do as well.
- Syrup-use pure maple or pancake syrup.
How to Make Pumpkin French Toast
- Make your pumpkin spice egg mix – In a shallow bowl, combine all the ingredient, except for the bread and whisk or use and hand blender to blend the mixture up.
- Dredge your bread– Heat your griddle or skillet to medium heat. Melt 1-2 tablespoons of butter (depending on the size of the griddle) and then dip the bread slices into the egg mixture, dredging both sides.
- Cook – Transfer the bread slice to the griddle and cook for 3-5 minutes on each side.
- Top with candied pecans and serve with syrup of your choice – enjoy
Tips to Make Pumpkin Pie French Toast
- Be sure to pre-heat the pan before cooking.
- It’s important not to thin out the bread less than 3/4- 1 inch. Thin breads will soak up too much and cause the bread to get soggy wont get a crunch feel on the French toast.
- Do not make the slices thicker than 1 inch either because you will be left with a raw center.
- I highly recommend that you also let the bread dry out before soaking for the best result.
- The perfect temperature to cook the French toast is on medium heat. Using too much heat will let the toast burn on the outside and stay raw on the inside.
- I love using Land O’ Lakes or some sort of European butter. Modified butters have too much water in them and that will make the French toast super soggy.
- You may want to use either half and half or heavy whipping cream to the egg mixture instead of milk. This will make the texture thicker, allowing the outside to coat but not completely soak out the toast bread. If you prefer using milk, please use full fat milk.
- It’s best to use a big griddle or pan so you don’t have to go through the process too many times.
- I suggest that you clean up the griddle with a paper towel and add new butter before the next round this way you don’t end up having burnt crumbs on the next batch of French toast.
Frequently Asked Questions
Brioche bread is by far the best bread option to use for making French toast because is it the softest and tastiest. However you can also use Challah bread. Some people use French Baguette. I love using soft fluffy breads for all my French toasts.
If you can’t find any of these two options in your area, I would suggest maybe using a loaf of sweet bread that comes in a toast shape and cut thick 1 inch thick portions.
Once you are done cooking the French toasts, you can transfer to a serving plate or dish and serve with syrup of your choice. I also like topping mine candied pecans or even some whipped cream or cool whip. You can also keep it simple with a side of fresh fruits and syrup.
Absolutely! Just cook the French toast according to the recipe, then allow to cool on a wire rack. Place a sheet of wax paper between each slice and wrap the stack tightly in aluminum foil or place inside a heavy-duty freezer bag, then freeze. Use the frozen French toast within 1 to 2 months for best quality.
When ready to eat, Thaw and reheat on a pan, warm in the microwave, air fryer or toaster.
More Breakfast Recipes You’ll Love!
- Cinnamon Streusel Coffee Cake
- Keto Everything Bagels
- Avocado Toast With Egg
- Strawberry Oatmeal Breakfast Bars
- Cinnamon Apple Baked Oatmeal Cups
I hope you enjoy all the recipes I share with you, including this delicious Pumpkin French Toast recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
If you try this recipe and like it, please leave a star rating and comment below. Use my hashtag to share it with me on Instagram so I can see your delicious recreations! Also, follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.
Pumpkin French Toast
Ingredients
- ¾ cup half and half or use whole milk
- 4 eggs
- ½ tsp. pumpkin spice
- ⅓ cup pumpkin puree
- 1 tbsp. vanilla extract
- 2 tbsps. granulated sugar
- 3 tbsps. unsalted butter divided
- 1 loaf of Brioche sliced into 1 inch
- Confectioner Sugar optional for dusting
- Candied Pecans optional
- Syrup of your choice
Instructions
- In a shallow bowl, coming all the ingredient, except for the bread and whisk or use and hand blender to blend the mixture up.
- To prepare the Pumpkin Spice French Toast, heat your griddle or skillet to medium heat. Melt 1-2 tablespoons of butter (depending on the size of the griddle) and then dip the bread slices into the egg mixture, dredging both sides.
- Transfer the bread slice to the griddle and cook for 3-4 minutes on each side.
- Once you are done cooking the French toasts, you can transfer to a serving plate or dish and serve with syrup of your choice.
Notes
- Be sure to pre-heat the pan before cooking.
- It’s important not to thin out the bread less than 3/4- 1 inch. Thin breads will soak up too much and cause the bread to get soggy wont get a crunch feel on the French toast.
- Do not make the slices thicker than 1 inch either because you will be left with a raw center.
- I highly recommend that you also let the bread dry out before soaking for the best result.
- The perfect temperature to cook the French toast is on medium heat. Using too much heat will let the toast burn on the outside and stay raw on the inside.
- I love using Land O’ Lakes or some sort of European butter. Modified butters have too much water in them and that will make the French toast super soggy.
- You may want to use either half and half or heavy whipping cream to the egg mixture instead of milk. This will make the texture thicker, allowing the outside to coat but not completely soak out the toast bread. If you prefer using milk, please use full fat milk.
- It’s best to use a big griddle or pan so you don’t have to go through the process too many times.
- I suggest that you clean up the griddle with a paper towel and add new butter before the next round this way you don’t end up having burnt crumbs on the next batch of French toast.
Nice