1. Can I make Pumpkin French Toast ahead of time?

Absolutely! You can make the custard mixture a day in advance and store it in the refrigerator. The cooked French toast also reheats well. Store slices in an airtight container and reheat in a skillet or toaster oven to keep them crispy.

2. What type of bread works best for Pumpkin French Toast?

Thick-cut, sturdy bread like brioche, sourdough, or Texas toast works best because it holds up well when soaked in the custard. Day-old bread is ideal because it absorbs more of the pumpkin mixture without falling apart.

3. How do I make this recipe gluten-free and dairy-free?

Use gluten-free bread and opt for non-dairy milk like oat or almond milk. For dairy-free yogurt, coconut or soy-based yogurt works well. You can also replace yogurt with mashed banana or applesauce for a different spin.

Pumpkin French Toast – Best Fall Breakfast

Name: Pumpkin French Toast
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1/3 cup pumpkin puree: adds flavor, moisture, and seasonal richness; 1/4 cup regular or non-dairy yogurt (or 2 eggs): helps bind and enrich the custard; 1 cup unsweetened oat or almond milk (or regular milk): creates a creamy base for soaking; 1 teaspoon vanilla extract: enhances the sweetness and spice; 1 1/2 teaspoons pumpkin pie spices: brings warmth and autumnal aroma; 2 tablespoons maple syrup (optional): adds subtle sweetness; 1 loaf regular or gluten-free bread (approx. 16 slices): base for French toast; 1–2 teaspoons vegan or regular butter (for frying): for crisp, golden-brown edges

Description

This cozy Pumpkin French Toast recipe is the ultimate fall breakfast treat. Made with a rich pumpkin custard infused with warm spices, it’s vegan-friendly and can be made gluten-free. Perfect for chilly mornings or festive brunches, this dish is crispy on the outside, fluffy on the inside, and bursting with seasonal flavor.

Ingredients

Scale

1/3 cup pumpkin puree: adds flavor, moisture, and seasonal richness
1/4 cup regular or non-dairy yogurt (or 2 eggs): helps bind and enrich the custard
1 cup unsweetened oat or almond milk (or regular milk): creates a creamy base for soaking
1 teaspoon vanilla extract: enhances the sweetness and spice
1 1/2 teaspoons pumpkin pie spices: brings warmth and autumnal aroma
2 tablespoons maple syrup (optional): adds subtle sweetness
1 loaf regular or gluten-free bread (approx. 16 slices): base for French toast
1–2 teaspoons vegan or regular butter (for frying): for crisp, golden-brown edges

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Instructions

In a medium bowl, whisk together pumpkin puree, yogurt or eggs, milk, pumpkin pie spices, vanilla extract, and maple syrup (if using).
Heat 1–2 teaspoons of butter or oil in a skillet over medium heat until sizzling and evenly melted.
Dip 2–3 slices of bread into the pumpkin custard mixture, allowing them to soak briefly but fully.
Transfer the soaked slices to the skillet and cook for 2–3 minutes per side, or until golden brown and slightly crisp.
Repeat with remaining slices, adding more butter to the skillet as needed.
Serve warm with toppings like powdered sugar, maple syrup, and cinnamon if desired.

Notes

Day-old or slightly stale bread works best for absorbing the custard without falling apart.
Thick slices like brioche or sourdough enhance texture and soak up more flavor.
To make it gluten-free, choose certified gluten-free bread.
To make it vegan, use plant-based milk and yogurt, and skip eggs.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Pan-Fried
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 131 kcal
Sugar: 4g
Sodium: 224mg
Fat: 2g
Saturated Fat: 0.4g
Unsaturated Fat: 1.4g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 2g
Protein: 5g
Cholesterol: 0.5mg