Pumpkin Pie French Toast

This Pumpkin Pie French Toast is what fall breakfasts are made of—thick slices of brioche dipped in a spiced pumpkin custard, fried until golden, and topped with a dreamy cinnamon brown sugar butter. It’s the kind of breakfast that makes you want to stay in your cozy clothes all day, with every bite reminding you of pumpkin pie. Whether you’re treating yourself or feeding your family, this recipe is a guaranteed hit.

Cinnamon Brown Sugar Butter

We’re starting with this buttery, cinnamon goodness that will melt right over your warm French toast. It’s super easy to make and adds a touch of sweetness that takes each bite to another level. Simply mix softened butter, cinnamon, brown sugar, and powdered sugar together until smooth and creamy. A little pinch of salt helps balance the sweetness. Pro tip: Make extra, because this butter is amazing on just about everything—spread it on toast, muffins, biscuits, or even melt it over pancakes.

Once it’s mixed, set it aside to let the flavors come together while you prepare the French toast. You’ll want the butter at room temperature so it spreads easily when the toast is hot.

Making the Pumpkin Custard

Now for the heart of this recipe: the pumpkin custard. In a large bowl, you’ll combine half and half, eggs, pumpkin puree, brown sugar, vanilla, cinnamon, and pumpkin pie spice. Whisk it all together until smooth, making sure the pumpkin puree is fully incorporated with no lumps. The custard should be thick enough to coat the bread but not too heavy, so it soaks in just the right amount of flavor without making the brioche soggy.

The spices here are flexible—feel free to adjust the amount of pumpkin pie spice to suit your taste. Want more cinnamon? Add another sprinkle! You could even toss in a pinch of nutmeg or cloves for extra warmth.

Dipping and Cooking the French Toast

When it comes to the bread, brioche is key. Its soft, buttery texture soaks up the custard beautifully without falling apart, and it gets perfectly golden and crispy when fried. Slice your brioche into thick pieces, about half an inch to an inch wide, depending on how thick or thin you like your French toast. I like it on the thicker side so you get that soft inside with a crispy outer layer. Also, older more stale bread works better because it’s more dry. Fresh bread can get a bit too soggy and soft after soaking it.

Heat your pan over medium heat and add a little butter. You don’t want the pan too hot—if the butter browns too quickly, lower the heat a bit to avoid burning the toast. Quickly dip each slice of brioche into the custard, making sure both sides are coated evenly, but don’t let it soak too long or it’ll get too mushy. Transfer the slices to the hot pan, and repeat until the pan is full but not overcrowded.

Cook each side until golden brown, usually about two to three minutes per side, depending on the heat of your pan. The toast should be crisp on the outside and still soft in the center. You’ll know it’s ready when the edges get a nice crispy texture, but the inside stays tender. Keep an eye on the pan—if the bread is browning too fast, just lower the heat a little.

Assembling and Serving

Once your French toast is perfectly golden, it’s time to serve. Add a generous dollop of the cinnamon brown sugar butter right on top, letting it melt into the warm toast. A dusting of powdered sugar adds a touch of sweetness and makes it look irresistible. And of course, no French toast is complete without a drizzle of maple syrup to tie it all together.

Tips & Tricks:

• Get creative with the custard: For an even richer flavor, swap out half and half for heavy cream. You can also adjust the spice levels to make it more or less pumpkin-y depending on your mood.
• Cooking tip: If you’re making a large batch, keep the cooked French toast warm in the oven at a low temperature while you finish frying the rest. This will keep everything crispy and warm until you’re ready to serve.
• Brioche alternatives: If you don’t have brioche, challah or any thick-cut bread will work well. Just be sure the bread is sturdy enough to hold up to the custard soak.
• Freezing leftovers: If you’ve made too much, you can freeze the leftover French toast! Let it cool, then place in a single layer on a baking sheet to freeze before transferring to a freezer bag. When you’re ready to eat, pop it in the toaster or oven to reheat.

This Pumpkin Pie French Toast is the perfect way to bring those warm fall flavors to the breakfast table. Paired with that cinnamon brown sugar butter and a touch of maple syrup, it’s a fall dream come true. You’ll want to make this all season long!

Craving More Pumpkin? Try These Recipes Out!

• Pumpkin Tiramisu
• Pumpkin Cake with Brown Butter Frosting
• Pumpkin Pasta
• Pumpkin Cream Cheese Muffins
• Pumpkin Churros
• Pumpkin Pie Overnight Oats

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