This recipe is a perfect way to repurpose leftover pumpkin bread or elevate store-bought loaves. The spiced, slightly sweet bread soaks up the custard beautifully, giving you a decadent French toast with an autumn flavor profile. It’s quick to prepare, looks impressive, and fills your kitchen with the comforting aroma of cinnamon, nutmeg, and pumpkin.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Pumpkin bread, sliced thick (preferably day-old or slightly dry)
Eggs
Whole milk or half-and-half
Vanilla extract
Ground cinnamon
Ground nutmeg
Pinch of salt
Butter or oil, for cooking
Maple syrup, powdered sugar, or whipped cream, for serving (optional)
Directions
In a shallow bowl, whisk together the eggs, milk (or half-and-half), vanilla extract, cinnamon, nutmeg, and salt.
Dip each slice of pumpkin bread into the custard mixture, letting it soak for 10–15 seconds per side without getting too soggy.
Heat a skillet or griddle over medium heat and add a small amount of butter or oil.
Place the soaked slices onto the hot skillet and cook for 2–3 minutes per side, or until golden brown and crisp on the outside.
Transfer to a plate and keep warm while you cook the remaining slices.
Serve warm with your choice of toppings such as maple syrup, powdered sugar, fresh fruit, or whipped cream.
Servings and timing
This recipe serves 4. Prep time: 10 minutes Cook time: 10 minutes Total time: 20 minutes
Variations
Stuffed French toast: Add a layer of cream cheese or mascarpone between two slices for a stuffed version.
Crispy edges: Dip the edges of the bread in crushed pecans or cornflakes before frying.
Vegan version: Use plant-based milk and an egg substitute like flax eggs or a commercial egg replacer.
Boozy brunch: Add a splash of bourbon or rum to the custard for a grown-up twist.
Pumpkin overload: Serve with a dollop of pumpkin whipped cream or pumpkin butter on top.
Storage/Reheating
Store leftover French toast in an airtight container in the refrigerator for up to 3 days. To reheat, warm slices in a toaster oven or skillet over low heat until heated through. You can also freeze individual slices by wrapping them in parchment and storing in a freezer-safe bag for up to 2 months. Reheat directly from frozen in a toaster or oven.
FAQs
Can I use store-bought pumpkin bread?
Yes, store-bought works just fine. Just make sure it’s not too moist or crumbly so it holds up during cooking.
What’s the best way to slice pumpkin bread for French toast?
Cut thick, sturdy slices—about ¾ to 1 inch—to prevent them from falling apart after soaking.
Can I make this recipe dairy-free?
Yes, substitute plant-based milk and use oil instead of butter for cooking.
Can I make this ahead of time?
You can prep the custard mixture and slice the bread in advance, but for best texture, cook it fresh before serving.
How do I prevent the bread from getting too soggy?
Use slightly stale or toasted bread and don’t soak it too long in the custard mixture.
Is this good for a brunch buffet?
Absolutely! Keep the French toast warm in a 200°F oven until ready to serve.
Can I freeze Pumpkin Bread French Toast?
Yes, freeze cooked slices and reheat in the toaster or oven for an easy breakfast later.
What toppings go best with it?
Maple syrup, whipped cream, cinnamon sugar, chopped pecans, and fresh berries all pair beautifully.
Can I use flavored coffee creamer in the custard?
Yes, pumpkin spice or vanilla coffee creamer can replace some or all of the milk for extra flavor.
Can I make this gluten-free?
Use gluten-free pumpkin bread for a gluten-free version of this recipe.
Conclusion
Pumpkin Bread French Toast is a rich, flavorful way to celebrate the season or make any breakfast feel special. Whether you’re using homemade or store-bought pumpkin bread, this recipe turns simple ingredients into a warm, comforting dish with just the right balance of spice and sweetness. Serve it up for breakfast, brunch, or even dessert—it’s always a crowd-pleaser.
Pumpkin Bread French Toast is a cozy fall breakfast featuring thick slices of spiced pumpkin bread soaked in a rich custard, then pan-fried until golden and crisp. It’s warm, comforting, and perfect with maple syrup or whipped cream.
Maple syrup, powdered sugar, or whipped cream, for serving (optional)
Instructions
In a shallow bowl, whisk together the eggs, milk (or half-and-half), vanilla extract, cinnamon, nutmeg, and salt.
Dip each slice of pumpkin bread into the custard mixture, soaking for 10–15 seconds per side.
Heat a skillet or griddle over medium heat and add butter or oil.
Place soaked slices on the skillet and cook for 2–3 minutes per side, or until golden brown and crisp.
Transfer to a plate and keep warm while cooking the remaining slices.
Serve warm with maple syrup, powdered sugar, or whipped cream if desired.
Notes
Use slightly dry or stale pumpkin bread to avoid sogginess.For extra texture, coat edges in chopped nuts or crushed cereal before cooking.Add a splash of bourbon or rum to the custard for a boozy brunch version.Make it vegan by using plant-based milk and egg substitute.Freeze leftovers for up to 2 months and reheat in toaster or oven.
