Warm Hugs on a Plate: Let’s Make Pumpkin French Toast!
Hey there, brunch bestie! 👋 Emily here, your apron-wearing cheerleader from Tasty Chow. Can you smell it? That glorious blend of cinnamon, nutmeg, and toasty bread wafting through the air? That’s the soundtrack to your coziest fall morning, and today we’re making it happen with my Double-Batch Pumpkin French Toast. Picture this: thick slices of brioche soaked in a spiced pumpkin custard, sizzling on the griddle until golden, then drenched in maple syrup. It’s like autumn decided to throw a party in your mouth! Perfect for lazy weekends, holiday gatherings, or when you need edible sunshine on a gloomy day. And guess what? We’re making extra because leftovers (if they even happen!) reheat like a dream. Grab your whisk and let’s turn your kitchen into a pumpkin-spiced paradise!
Grandma’s Apron & My First Kitchen Victory
This recipe? It’s got roots. Picture 8-year-old me, standing on a wobbly stool in my grandma’s Ohio kitchen, her floral apron tied around my waist like a ballgown. She’d let me crack eggs into her big yellow bowl while she whispered secrets: “Always add a pinch of love, Em.” One chilly October morning, we ran out of her usual French toast custard. With a wink, she grabbed a can of pumpkin purée from the pantry. “Let’s experiment!” We tossed in cinnamon, nutmeg, and giggled as the batter turned sunset-orange. That first bite? Magic. The toast was custardy inside, crisp outside, and tasted like fall hugs. Years later, when culinary school felt overwhelming, I’d whip up that pumpkin batter. It reminded me that great food isn’t about perfection—it’s about joy, messes, and sharing. Grandma’s gone now, but every time I make this, her wooden spoon feels in my hand. ❤️
Pumpkin French Toast
Your Pumpkin Spice Dream Team
Makes 24 slices (feeds 6-8 hungry humans or leaves leftovers for freezing!)
- 1 cup pumpkin purée – Canned pure pumpkin (NOT pie filling!) is your BFF here. Chef insight: Squeeze it in a paper towel to remove excess water—thicker purée = richer custard!
- 8 large eggs, whisked – Farm-fresh if possible! They create the custard base. Vegan? Swap with 2 cups unsweetened applesauce + 2 tbsp flaxseed meal.
- 1 ⅓ cups milk – Whole milk = luxury texture. Dairy-free? Almond or oat milk work beautifully.
- 2 tsp vanilla extract – The flavor booster! Use real vanilla—imitation makes our pumpkin sad.
- 4 tbsp sugar – Just enough sweetness. Brown sugar adds caramel notes if you’re fancy!
- 2 tsp ground cinnamon + ½ tsp ground nutmeg – Dynamic spice duo! Freshly grated nutmeg? *chef’s kiss*
- 24 slices thick-cut white bread – Stale challah or brioche = GOLD. They soak up batter like a dream without dissolving. Day-old bread alert!
- Oil or cooking spray – For the pan. Butter adds flavor but burns faster—oil’s safer for consistent browning.
Let’s Get Sizzling: Step-by-Step Magic
- MAKE THE CUSTARD: In your biggest bowl (trust me, double batches get wild!), whisk pumpkin purée, eggs, milk, vanilla, sugar, cinnamon, and nutmeg until silky-smooth. No pumpkin lumps allowed! Chef hack: Whisk wet ingredients first, then spices—avoids clumping!
- SOAK LIKE A PRO: One slice at a time, dunk bread into custard. Count to 5-Mississippi per side—enough to absorb liquid but not so long it falls apart. Tip: Use tongs! Saves fingers from becoming pumpkin-coated.
- GRILL TO PERFECTION: Heat skillet/griddle over MEDIUM (not high!). Grease lightly. Cook 2-3 mins per side until GBD (Golden Brown Delicious!). Secret: Press gently with spatula—if no custard oozes out, it’s ready to flip! Burnt spices? Lower heat immediately.
- KEEP ‘EM WARM: Transfer cooked slices to a baking sheet in a 200°F oven. Game-changer: They stay crisp while you batch-cook!
Dress to Impress (Minimal Effort Required!)
Slide those golden beauties onto a big platter—rustic charm beats fussy plating! Drench in warm maple syrup (the real stuff, please!), add a pat of melty butter, and dust with powdered sugar “snow.” Sidekicks? Crispy bacon for salty contrast, fresh berries for zing, or whipped cream with extra cinnamon. Coffee mandatory. Pro move: Serve syrup in little pitchers for DIY drizzling!
Switch It Up! 5 Fun Twists
- Boozy Brunch: Add 2 tbsp bourbon or spiced rum to the custard. *adults only*
- Nutty Crunch: Press soaked bread into chopped pecans before cooking.
- Ginger Snap: Swap nutmeg for 1 tsp ground ginger—zingy upgrade!
- Dairy-Free Delight: Use coconut milk + vegan bread. Top with coconut whip.
- Stuff ‘Em: Sandwich slices with cream cheese or almond butter before soaking.
Emily’s Extra Scoop
Confession: I once made this for my culinary school crush. Burnt the first batch because I was nervous! He ate it anyway (bless him) and now we’re married. Moral: Imperfect French toast > no French toast! Over the years, I’ve tweaked this—less sugar (let syrup shine!), added vanilla depth, and embraced the double batch. Why? Because freezing is genius: Cool cooked slices, freeze flat on a tray, then bag. Reheat in toaster! Also—don’t stress over uniform slices. Crooked toast has character, just like us. 😉
Pumpkin French Toast 911
Q: My toast is soggy inside! Help?
A: Pan’s too hot! Outside burns before inside cooks. Lower heat + press slices gently while cooking to expel air pockets.
Q: Can I prep this overnight?
A: Absolutely! Mix custard (cover tightly), assemble layers of bread in a dish, pour custard over, refrigerate. Flip slices once before cooking.
Q: Bread disintegrating in custard. SOS!
A: Your bread’s too fresh! Stale is key. No time? Toast slices lightly first to dry them out.
Q: Is canned pumpkin really okay?
A: YES! Fresh pumpkin’s watery. Canned is consistent and packed with flavor. Just ensure it’s 100% pumpkin.
Nutritional Per Slice (Approx)
Calories: 130 | Sugar: 5g | Fat: 5g | Carbs: 15g | Protein: 6g
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Pumpkin French Toast
- Total Time: 30 minutes
- Yield: 24 Slices 1x
Description
This Pumpkin French Toast is golden, spiced, and irresistibly cozy—perfect for slow mornings or fall brunches. Each slice is soaked in a pumpkin custard, pan-fried to perfection, and ready to soak up maple syrup.
Ingredients
1 cup pumpkin purée (canned pure pumpkin)
8 large eggs, whisked
1 ⅓ cups milk
2 tsp vanilla extract
4 tbsp sugar
2 tsp ground cinnamon
½ tsp ground nutmeg
24 slices thick-cut white bread (challah or brioche recommended)
Oil or cooking spray, for greasing the pan
Instructions
Make the Batter: In a large bowl, whisk together pumpkin purée, eggs, milk, vanilla, sugar, cinnamon, and nutmeg.
Soak the Bread: Dip each slice into the batter, coating both sides thoroughly.
Cook: Heat a greased skillet or griddle over medium heat. Cook bread slices 2–3 minutes per side until golden brown.
Serve: Serve hot with maple syrup, butter, or a sprinkle of powdered sugar.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 130 / Slice
- Sugar: 5g / Slice
- Fat: 5g / Slice
- Carbohydrates: 15g / Slice
- Protein: 6g / Slice
Final Thoughts: Where Pumpkin Spice Meets Morning Magic ☀️🎃🍞
Let’s be honest, brunch bestie—some mornings just deserve more than cold cereal and to-go coffee. They deserve a golden stack of Pumpkin French Toast, kissed with spice, dripping in maple syrup, and made with a side of laughter and cozy nostalgia.
This double-batch wonder isn’t just a meal—it’s a memory in the making. Whether you’re serving a hungry crowd, storing slices for weekday mornings, or sneaking one for dessert (been there, toasted that), this recipe shows up like a warm hug. It’s the love language of fall: tender, rich, unfussy, and a little messy—in the best way.
I hope every slice reminds you that food can be soulful and simple. That burnt edges are just extra flavor. That crooked toast = character. And that making brunch for your people (or just yourself!) is one of life’s sweetest rituals.
So pour that second cup of coffee, let the scent of cinnamon swirl through the house, and know that your kitchen just became the coziest spot on earth.
Now go slay brunch like the pumpkin queen you are.
— Emily 🧡🥄✨
