Pumpkin French Toast

### Pumpkin French Toast (Double Batch): Fall’s Cozy Breakfast HugWarm Up Your Mornings with Pumpkin Spice Magic

Hey friends, Wyatt here! Can you smell it? That crisp, golden-brown scent of autumn mornings drifting through the kitchen? It’s officially pumpkin season, and I’ve got a breakfast game-changer that’ll make you want to hug your griddle. Forget basic French toast – we’re loading ours with real pumpkin puree, cozy spices, and enough crowd-feeding power to handle hungry holiday guests or freezer-stash emergencies. Picture this: thick, custardy slices sizzling on the stove, their edges crisping into caramelized perfection while cinnamon and nutmeg do a happy dance in the air. No fancy techniques here – just pure, uncomplicated comfort that turns “I can’t cook” folks into brunch heroes. Whether you’re feeding a football squad or just treating yourself (zero judgment!), this double-batch Pumpkin French Toast is your ticket to a legendary fall morning. So tie on that apron, crank up the coffee pot, and let’s turn ordinary bread into edible autumn sunshine!

Why This Recipe Tastes Like My Grandma’s Sweater

Pumpkin French Toast

Print Recipe

Warm, spiced, and golden brown — this pumpkin French toast is fall on a plate. Perfect for weekend brunch or holiday mornings, it’s rich, cozy, and made to feed a crowd.

• Author: Wyatt Porter
• Prep Time: 10 min
• Cook Time: 20 min
• Total Time: 40mins
• Yield: 8–10 1x

Ingredients

Scale 1x2x3x

1 cup pumpkin puree

8 large eggs, whisked

1⅓ cups milk

2 tsp vanilla extract

4 tbsp sugar

2 tsp ground cinnamon

½ tsp nutmeg

24 slices thick-cut bread (challah or brioche)

Oil or cooking spray (for greasing)

Instructions

In a large bowl, whisk together pumpkin, eggs, milk, vanilla, sugar, cinnamon, and nutmeg.

Dip bread slices into the pumpkin mixture, coating well.

Cook on a greased skillet over medium heat until golden brown on each side.

Serve warm with maple syrup, whipped cream, or a sprinkle of powdered sugar.

Nutrition

• Calories: 130 c
• Fat: 4g
• Protein: 5g

This recipe? It’s pure nostalgia for me. Every October, my grandma would drag me to the pumpkin patch near her Ohio farm. We’d hunt for the ugliest, knottiest gourds (her superstition: “The uglier the pumpkin, the sweeter the pie!”). One rainy Thanksgiving morning, with 12 cousins crashing in the living room, she ran out of eggs mid-French-toast crisis. Quick as a whip, she grabbed her famous pumpkin pie filling, dumped it into the custard bowl, and yelled, “Wyatt, fetch me that challah!” What emerged from her cast-iron skillet was pure wizardry – golden slices with a creamy center and this warm, spiced aroma that made us kids forget about the Macy’s Parade. Decades later, when I found her stained recipe card scribbled “Emergency Toast Fix,” I knew it was blog destiny. Every time I make this, I swear I smell her Chanel No. 5 mixing with maple syrup. Food memories? They’re the best heirlooms.

Your Grocery List: Pumpkin Power Players

• 1 cup pumpkin puree – NOT pie filling! Pure pumpkin gives velvety texture without cloying sweetness. Chef’s hack: Roast sugar pumpkin scraps with cinnamon for homemade puree!
• 8 large eggs, whisked – The custard backbone. Room temp eggs absorb better. Vegan? Swap 2 mashed bananas + 1/4 cup cornstarch per egg.
• 1⅓ cups milk – Whole milk = richest soak. Dairy-free? Oat milk mimics creaminess beautifully.
• 2 tsp vanilla extract – Splurge on real vanilla! Bourbon vanilla adds caramel notes.
• 4 tbsp sugar – Just enough to caramelize. Brown sugar adds molasses depth if you’re feeling fancy.
• 2 tsp ground cinnamon + ½ tsp nutmeg – Freshly grated nutmeg is LIFE-CHANGING here. Add 1/4 tsp cloves or ginger for extra zing!
• 24 slices thick-cut bread – Stale challah or brioche (1-2 days old!) soaks up custard like a dream. Texas toast works in a pinch.
• Oil or cooking spray – Avocado oil handles high heat. Butter burns – save it for topping!

Let’s Get Sizzling: Your Foolproof Blueprint

1. Whisk Like You Mean It: In your biggest bowl, beat eggs until yolks and whites are totally married. Whisk in pumpkin, milk, vanilla, sugar, cinnamon, and nutmeg. Pro tip: Strain through a sieve if you hate tiny pumpkin lumps! (Takes 30 seconds – worth it.)
2. Soak Strategically: Lay 4 bread slices in a single layer in a rimmed baking dish. Pour 1 cup custard over them. Flip after 2 minutes – they should feel heavy like soaked sponges. HACK: For extra-custardy centers, soak 5 minutes total! Thirsty bread = happy eaters.
3. Heat Control is Key: Heat skillet over MEDIUM (not high!). Test heat with a water droplet – it should sizzle politely, not scream. Grease lightly. Too-hot pans burn sugar before insides cook!
4. Golden Brown Perfection: Cook 3-4 minutes per side. Don’t crowd the pan! Peek at the underside at 2 minutes – when it releases easily, it’s ready to flip. Chef’s secret: Press gently with spatula to hear a soft “hiss” – that’s the custard setting!
5. Keep ‘Em Toasty: Transfer cooked slices to a wire rack on a baking sheet in a 200°F oven. This prevents sogginess while you batch-cook. Never stack them!

Plating: Where Pumpkin Becomes Art

Ditch the boring syrup drizzle! Layer three slices like fallen autumn leaves on a warm plate. Cascade real maple syrup (grade B for boldness!) in zig-zags, then crown with clouds of fresh whipped cream. Dust with cinnamon-sugar or edible gold powder for holiday glam. Sidekicks? Crispy bacon soldiers for salty contrast, or warm spiced apple compote. For kids, serve with pumpkin-shaped pancake molds! Remember: sticky fingers = successful brunch.

Shake It Up: 5 Flavor Adventures

1. Boozy Bourbon Bliss: Add 2 tbsp bourbon + 1/2 cup toasted pecans to custard. Adults-only brunch unlocked!
2. Vegan Pumpkin Dream: Use banana-cornstarch “eggs,” coconut milk, and maple sugar. Top with coconut whip.
3. Savory-Sweet Twist: Whisk 1/4 cup grated parmesan + 1 tsp rosemary into custard. Serve with hot honey.
4. Chocolate-Hazelnut Indulgence: Swirl 3 tbsp Nutella into custard. Stuff slices with mascarpone before cooking!
5. Gluten-Free Magic: Use thick GF brioche. Add 1 tbsp chia seeds to custard for binding power.

Wyatt’s Whispered Wisdom

This recipe evolved from my grandma’s “pantry rescue” to my most-requested holiday dish – mainly because I once accidentally doubled the nutmeg (whoops!). Turns out, extra nutmeg made it legendary! Now I intentionally add a pinch more. Another confession: I’ve used leftover Halloween jack-o’-lantern flesh (roasted & puréed) in desperate times. Verdict? Edible, but stick with pie pumpkins! Over the years, I’ve learned: 1) Day-old bread is non-negotiable, 2) Skillet temperature is the difference between “wow” and “meh,” and 3) Always make extra – fried slices freeze beautifully for instant weekday joy. Reheat in the toaster! Pro tip: If your custard looks too orange? You’re doing it right. Embrace the pumpkin glow!

Brunch Emergencies: Solved!

Q: My toast is soggy inside but burnt outside! Help!
A: Classic heat mishap! Your skillet’s too hot. Reduce to medium-low and cook slower (5-6 mins/side). Also, avoid oversoaking – 3-4 minutes max for standard bread.

Q: Can I prep this overnight?
A: Absolutely! Assemble the custard (cover tightly) and dry bread slices separately. Soak bread for just 1 minute before cooking – overnight soaking creates mush!

Q: Why is my pumpkin mixture clumpy?
A: Cold ingredients are clingy! Use room-temp eggs/milk. Whisk pumpkin alone first, or strain the whole mix. Tiny lumps won’t hurt flavor though!

Q: What’s the best bread if I hate sweetness?
A: Go for sourdough or peasant loaf! Reduce sugar to 2 tbsp. The pumpkin spice still shines through.

Nutritional Highlights (Per Slice)

Calories: ~130 | Fat: 4g | Carbs: 17g | Protein: 5g | Fiber: 1g | Sugar: 5g
Note: Toppings add extra calories. For lighter version, use egg whites and almond milk!

Final Thoughts

If autumn had a flavor, I swear it’d be this French toast – rich, warm, and just sweet enough to make your kitchen feel like a hug. Whether you’re cooking for a sleepy crew after a chilly hayride or stashing slices in the freezer for solo weekday bliss, this pumpkin-packed breakfast pulls double duty without fuss. And let’s be real – one bite of that custardy, spice-kissed middle and you’ll be wondering why we don’t pumpkin-fy everything. So next time the leaves crunch underfoot and your coffee’s steaming in hand, reach for this recipe. Because fall is short, but good French toast memories? Those stick around forever.