I love how pumpkin spice turns a simple breakfast into a festive moment, especially when mornings start to feel cooler. It’s about those cozy, aromatic mornings where the air smells like cinnamon and nutmeg, mingling with the sweetness of pumpkin. This recipe is my way of blending comfort with a touch of seasonal flair, perfect for lazy weekends or unexpected guest visits.
Why I Keep Coming Back to This Recipe
The warmth of pumpkin and spice, combined with the crispy-smooth texture, makes each bite a comforting escape. It’s forgiving—tweak the spices or bread, and it still turns out cozy. Plus, it fills the house with a sweet, spicy aroma that sticks around long after breakfast. Honestly, it’s become my go-to when I want a slow, satisfying start to the day.
Ingredients Breakdown for Pumpkin Spice French Toast
- Eggs: Bind everything together and give structure. Use farm-fresh for best flavor.
- Milk: Adds creaminess, making the custard smooth. Almond or oat milk works if you want dairy-free.
- Pumpkin puree: Adds moistness and a vibrant, earthy sweetness. Fresh pumpkin can be cooked and pureed at home.
- Pumpkin spice: A mix of cinnamon, nutmeg, ginger, and cloves. Adjust to your taste; more ginger for bite.
- Bread: Sturdy bread like brioche or challah soaks up custard without falling apart.
- Vanilla extract: Enhances sweetness and aroma. Use pure vanilla for richer flavor.
- Salt: A pinch balances the sweetness and spices.
Tools & Equipment for Pumpkin Spice French Toast
- Mixing bowl: For whisking together the custard mixture.
- Whisk: To combine eggs, milk, and spices smoothly.
- Shallow dish: For dipping the bread slices.
- Skillet or frying pan: To cook the French toast evenly.
- Spatula: To flip the bread without breaking it.
The Step-by-Step Magic of Pumpkin Spice French Toast
Step 1: Gather your ingredients and preheat your skillet to medium heat, around 160°C (320°F).
Step 2: Whisk together eggs, milk, pumpkin puree, pumpkin spice, vanilla, and a pinch of salt until smooth.
Step 3: Dip slices of sturdy bread into the custard, soaking well but not soggy — about 20 seconds per side.
Step 4: Cook the soaked bread in the skillet, about 3-4 minutes per side, until golden and slightly crisp.
Step 5: Serve hot with maple syrup, whipped cream, or a dusting of extra cinnamon.
Cooking Checkpoints & Tips for Perfect French Toast
- The bread should be sturdy enough to soak but not fall apart. Brioche or challah work beautifully.
- Custard should be smooth, not lumpy, and coat the bread evenly.
- When cooking, look for a deep golden color and a slight crackle on the surface.
- If the toast isn’t crisp enough, turn up the heat slightly and cook a bit longer.
Common Mistakes & How to Fix Them
- Bread is soggy or falling apart.? FORGOT to soak the bread properly? Submerge slices longer, about 30 seconds, for better custard absorption.
- Custard is pooling or making the toast soggy.? DUMPED in too much custard? Shake off excess before frying to prevent soggy, greasy toast.
- Burnt crust or overly dark surface.? OVER-TORCHED the bread? Reduce heat to medium-low and cook until golden, then finish on lower heat.
- Lack of warm, aromatic flavor.? NOT enough spice? Adjust the pumpkin spice blend or add a pinch more cinnamon for flavor depth.
Pumpkin Spice French Toast
Equipment
- Mixing bowl
- Whisk
- Shallow dish
- Skillet or frying pan
- Spatula
Ingredients
- 4 slices sturdy bread slices (brioche or challah) preferably a day old for better absorption
- 3 large eggs free-range recommended
- 1/2 cup milk dairy or plant-based like almond or oat milk
- 1/2 cup pumpkin puree canned or homemade
- 2 teaspoons pumpkin spice blend cinnamon, nutmeg, ginger, cloves
- 1 teaspoon vanilla extract pure vanilla preferred
- a pinch salt
Instructions
- Gather your ingredients and preheat a skillet over medium heat, until a drop of water sizzles when added.
- In a mixing bowl, whisk together eggs, milk, pumpkin puree, pumpkin spice, vanilla extract, and a pinch of salt until the mixture is smooth and slightly frothy.
- Pour the custard into a shallow dish, creating a dip station for your bread slices.
- Dip each bread slice into the custard, soaking for about 20 seconds per side, until evenly coated but not soggy.
- Place the soaked bread onto the hot skillet and cook for 3-4 minutes, until the bottoms are golden brown and slightly crispy.
- Flip the slices carefully with a spatula and cook for another 3-4 minutes, until the second side is also golden and the inside is tender.
- Remove the French toast from the skillet and place on a plate. Repeat with remaining slices.
- Serve warm, topped with maple syrup, whipped cream, or a dusting of extra cinnamon for a cozy finish.
