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This Pumpkin French Toast is the perfect fall breakfast! Made with pumpkin puree, pumpkin spice, and thick slices of brioche cinnamon bread, it’s golden on the outside, soft inside, and topped with a dollop of sweet brown sugar pumpkin spice cream cheese.
Bring on all of the pumpkin spice! I saw a big loaf of sweet cinnamon swirl bread and I knew what I needed to do — to make homemade pumpkin french toast. I noticed Kneader’s, a restaurant well-known for their french toast, came out with their pumpkin french toast and I had to make it at home.
My Best French Toast Recipe has been a huge hit and I wanted to create a pumpkin spice french toast full of pumpkin and warm spices to get me in the Fall mood.
What makes this Pumpkin French Toast special? It starts with the bread. I use a loaf of cinnamon swirl brioche bread but you could use brioche, challah, cinnamon, or a thick bread like Texas Toast.
The custard is made with half-n-half, eggs, pure pumpkin puree, pumpkin spice, sugar, and vanilla extract. The bread soaks up all of the pumpkin custard and then is cooked in butter until it is nice and golden.
To maximize the pumpkin flavor, the pumpkin french toast is topped with a brown sugar pumpkin spice cream cheese made with cream cheese, brown sugar, pumpkin puree, and pumpkin spice. Oh, and don’t forget the maple syrup! I love to use 100% real maple syrup. This is the most perfect Fall breakfast!
Ingredients:
- Cinnamon Bread, Challah or Brioche Bread – Thick, slightly sweet bread that soaks up the custard while staying fluffy inside.
- Half and Half – Gives richness and creaminess to the custard. If you need to use milk, I only recommend whole milk.
- Eggs – Use large sized eggs.
- Pumpkin Puree – Infuses the custard with classic fall flavor.
- Pumpkin Pie Spice – A warm blend of cinnamon, nutmeg, ginger, and cloves that brings out the pumpkin flavor.
- Sugar – Adds a touch of sweetness to balance the spice.
- Vanilla Extract – Rounds out the flavor with a hint of warmth.
For the Pumpkin Cream Cheese Topping:
- Pumpkin Puree – Doubles down on the pumpkin flavor.
- Cream Cheese – Adds tangy richness that pairs perfectly with sweet French toast.
- Brown Sugar – Deepens the flavor with caramel-like sweetness.
- Pumpkin Pie Spice – Enhances the fall flavors in the topping.
What is the best bread to use for making French Toast?
Choosing the right bread will make or break your homemade French toast. I suggest using thick, sturdy bread like sweet cinnamon bread, challah or brioche bread. Thick and sturdy bread absorbs the custard mixture without becoming soggy.
I like to cut the challah bread into thick slices.
How to make the best Pumpkin French Toast:
- Make the sweet pumpkin cream cheese by whipping the cream cheese with a hand or stand mixer for 2 minutes. Add brown sugar and whip for 1 minute longer. Fold in pumpkin puree and pumpkin spice.
- Start by slicing cinnamon bread, challah or brioche bread into thick slices. If you can, use stale, day old bread as it is sturdier and is able to soak up the custard mixture
- Make the custard mixture by whisking together cream/half-n-half, eggs, pure pumpkin puree, sugar, vanilla extract, pumpkin spice, and cinnamon until all combined. A tip would be to blend it with an immersion blender or blender to ensure the cinnamon gets fully mixed into the custard.
- Dip each slice of bread into the custard mixture. Allow to fully soak both sides for about 20 seconds. Carefully pull the bread out of the custard and allow the excess custard to drain off of the bread.
- Cook low and slow. Since the bread is soaked in an egg and milk/cream mixture, it needs time to fully cook through. Add a generous amount of butter to the skillet. This is what helps to create the perfect, golden brown outside crust on the French toast and adds so much flavor.
- Cook on a medium-low for low heat to allow the center to fully cook through without the exterior becoming too brown.
- Cook each side for about 3-5 minutes. If the exterior is browning too fast, reduce the heat to low.
- Serve right away with a generous dollop of pumpkin cream cheese, a sprinkle of cinnamon sugar or powdered sugar, salted butter, and real maple syrup.
If you’re looking for the best classic French Toast, this recipe has been very popular!
How do I know when the Pumpkin French Toast is done cooking?
Cook low and slow with lots of butter, which allows the center to fully cook without becoming too brown on the outside.
Gently press the center of the French toast. If it feels firm, it is done. If it still feels jiggly, it needs more time. Keep cooking it low and slow until it is no longer jiggly.
Frequently Asked Questions (FAQ’s):
Can I use a different type of bread?
Yes, but challah or brioche works best for a soft, rich texture. Thick-cut Texas toast can also be a good substitute.
Can I make this ahead of time?
You can prepare the custard and topping the night before. Store separately in the fridge and cook the bread fresh in the morning.
Can I bake this instead of frying?
Yes! Arrange dipped bread slices in a greased baking dish and bake at 350°F for 25–30 minutes until golden and set.
Storage and Reheating:
Store leftover French toast in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 325°F or in a toaster oven for best results. The pumpkin cream cheese topping can be stored separately in the fridge for up to 4 days.
More Pumpkin Recipes:
More Breakfast Recipes:
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Pumpkin French Toast
Ingredients
- 1 loaf Cinnamon, Brioche, Challah Bread (about 8-10 slices of any thick bread)
- 1 1/4 cups Half-n-Half (or whole milk)
- 4 large Eggs
- 1/2 cup Pure Pumpkin Puree
- 1 1/2 teaspoons Pumpkin Puree
- 1/4 cup Sugar
- 2 teaspoons Vanilla Extract
- Butter (for cooking)
Pumpkin Spice Cream Cheese:
- 4 ounces Cream Cheese (softened)
- 1/3 cup Brown Sugar
- 1/3 cup Pumpkin Puree
- 2 teaspoons Pumpkin Pie Spice
Topping:
- Cinnamon Sugar or Powdered Sugar, Maple Syrup
Instructions
- Make the sweet pumpkin cream cheese by whipping the cream cheese with a hand or stand mixer for 2 minutes. Add brown sugar and whip for 1 minute longer. Fold in pumpkin puree and pumpkin spice.
- Start by slicing cinnamon bread, challah or brioche bread into thick slices. If you can, use stale, day old bread as it is sturdier and is able to soak up the custard mixture.
- Make the custard mixture by whisking together cream/half-n-half, eggs, pure pumpkin puree, sugar, vanilla extract, pumpkin spice, and cinnamon until all combined. A tip would be to blend it with an immersion blender or blender to ensure the cinnamon gets fully mixed into the custard.
- Dip each slice of bread into the custard mixture. Allow to fully soak both sides for about 20 seconds. Carefully pull the bread out of the custard and allow the excess custard to drain off of the bread.
- Cook low and slow. Since the bread is soaked in an egg and milk/cream mixture, it needs time to fully cook through.
- Add a generous amount of butter to the skillet. This is what helps to create the perfect, golden brown outside crust on the French toast and adds so much flavor. Cook on a medium-low for low heat to allow the center to fully cook through without the exterior becoming too brown.
- Cook each side for about 3-5 minutes. If the exterior is browning too fast, reduce the heat to low
- Serve right away with a generous dollop of pumpkin cream cheese, a sprinkle of cinnamon sugar or powdered sugar, salted butter, and real maple syrup.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
