Pumpkin French Toast

Pumpkin French Toast turns a simple breakfast into something warm, cozy, and just a little special. Thick slices of brioche soak up a smooth pumpkin custard flavored with brown sugar, vanilla, cinnamon, and pumpkin spice. Then, they cook until deeply golden outside while staying soft and custardy through the center.

The finishing touch is a quick maple cinnamon butter that melts into every warm slice. It adds just enough maple sweetness without making the French toast overly sugary. A little extra maple syrup at the table is all it needs.

This recipe is especially good for relaxed weekend breakfasts and brunches, but it is simple enough for any morning that deserves something better than ordinary toast. Slightly dry brioche works beautifully here because it absorbs the pumpkin mixture without becoming heavy or soggy.

Recipe Yield: 4 servings

INGREDIENTS

8 slices brioche or challah bread, about 3/4-inch thick
1/2 cup 100% pumpkin puree, not pumpkin pie filling
2 tbsp light brown sugar, packed
4 tbsp unsalted butter, softened
4 large eggs
3/4 cup whole milk
1 tbsp pure maple syrup
1/4 tsp ground cinnamon
2 tsp vanilla extract
1 1/2 tsp pumpkin pie spice
1/2 tsp ground cinnamon
Pinch kosher salt
1/4 tsp kosher salt
2 tbsp unsalted butter, divided, for cooking
Pure maple syrup, for serving
Powdered sugar, optional

INSTRUCTIONS

1. Make the maple cinnamon butter:
Mix the softened butter, maple syrup, 1/4 tsp cinnamon, and pinch of salt until smooth. Set aside.

2. Whisk the pumpkin custard:
In a wide shallow dish, whisk the eggs until smooth. Add milk, pumpkin, brown sugar, vanilla, pumpkin pie spice, 1/2 tsp cinnamon, and salt. Whisk until completely combined.

3. Heat the skillet:
Heat a large nonstick skillet or griddle over medium-low heat. Melt 1 tbsp butter across the surface.

4. Coat the bread:
Quickly dip each slice into the pumpkin mixture for about 3–5 seconds per side, just until evenly coated. Let the excess custard drip back into the dish.

5. Cook until golden:
Cook for 3–4 minutes on the first side, until deeply golden. Flip and cook for 2–3 minutes more, until the center is set and the second side is golden. Work in batches, adding the remaining butter as needed.

6. Finish and serve:
Serve warm with spoonfuls of maple cinnamon butter, maple syrup, and powdered sugar if desired.

Helpful Tips to Perfect This Recipe

• Start with slightly dry bread: Day-old brioche or challah absorbs the pumpkin custard beautifully without becoming soggy. For fresh bread, leave the slices uncovered for 20–30 minutes before dipping.
• Keep the heat medium-low: Pumpkin and brown sugar encourage faster browning, so gentler heat lets the custard cook through while the outside becomes evenly golden.
• Watch the soaking time: Soft brioche absorbs custard quickly. Give each side just enough time to become coated and lightly saturated without turning heavy or fragile.
• Keep batches warm: Place finished slices in a 200°F oven in a single layer while cooking the remaining French toast. Avoid stacking, which traps steam and softens the surface.