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Pumpkin Spice French Toast Recipe

Pumpkin Spice French Toast

5 from 1 vote
Created by Mariam E.
This Pumpkin Spice French Toast is 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. 
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Breakfast/Brunch
Cuisine American
Servings 6 servings


  • 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


  • 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.


  • 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.


Serving: 1g | Calories: 196kcal | Carbohydrates: 17g | Protein: 6.7g | Fat: 10.8g | Saturated Fat: 5.5g | Sodium: 158.9mg | Sugar: 3.1g
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