Another one of my favorite fall breakfast recipe is this super yummy Pumpkin Spice French Toast! It’s made with super yummy brioche toast that is generously dipped into the pumpkin spice egg mixture and pan seared with butter to make a perfect crunchy texture outside. They are seriously perfect for those cool fall and winter mornings!
This easy Pumpkin Spice French Toast recipe is a delicious twist on the classic breakfast treat! Thick slice 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 after other delicious breakfast recipes, why not also try my Cinnamon Swirl French Toast, Breakfast Potato Skillet, or my Squash and Eggs Brunch!
Why you’ll love this Pumpkin Spice French Toast
- 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!
Ingredients you’ll need
- Half & Half: Or you can use whole milk.
- Eggs
- Pumpkin Spice
- Pumpkin Puree
- Vanilla Extract
- Granulated Sugar
- Unsalted Butter
- Brioche
- Confectioner Sugar
- Candied Pecans (optional)
- Syrup
How to make Pumpkin Spice 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 3-4 minutes on each side.
- Top with candied pecans and serve with syrup of your choice – enjoy
Recipe notes and tips
- 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.
- Using too much heat will let the toast burn on the outside and stay raw on the inside. Because there’s sugar in the egg mixture, the outside will caramelize and burn quickly. Cook to low and the bread will dry out before finishing cooking. So the perfect temperature to cook the French toast is on medium heat.
- Be sure to pre-heat the pan before cooking.
- Modified butters have too much water in them and that will make the French toast super soggy. I love using Land O’ Lakes or Lurpak or some sort of European butter.
- 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.
FAQ’s
What bread should I use to make this Pumpkin Spice French Toast?
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.
What to serve with Pumpkin Spice French Toast
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 which cream. The other day I posted a cream cheese whipping cream topping with my Pumpkin Chocolate Chip Pancakes that taste really good with this as well. You can get the recipe from HERE. Or keep it simple with some fresh fruits and syrup 🙂
Can you freeze French Toast?
Absolutely! Just cook the Pumpkin Spice 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.
Other pumpkin breakfast recipes you’ll love!
I hope you enjoy all the recipes I share with you, including this delicious Pumpkin Spice French Toast recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
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Pumpkin Spice French Toast
Ingredients
- 3/4 cup half and half or use whole milk
- 4 eggs
- 1/2 tsp. pumpkin spice
- 1/3 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
- 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.
- Using too much heat will let the toast burn on the outside and stay raw on the inside. Because there’s sugar in the egg mixture, the outside will caramelize and burn quickly. Cook to low and the bread will dry out before finishing cooking. So the perfect temperature to cook the French toast is on medium heat.
- Be sure to pre-heat the pan before cooking.
- Modified butters have too much water in them and that will make the French toast super soggy. I love using Land O’ Lakes or Lurpak or some sort of European butter.
- 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