Pumpkin Spice French Toast — cozy, golden and full of fall flavor. The perfect fall breakfast: thick brioche dipped in a pumpkin-spiced custard, griddled in butter until golden, then stacked with whipped cream, pecans and maple syrup — because, as the pin says, pumpkin spice makes everything nice. Every step below comes with its own photo.
Simple Ingredients
Big Flavor
Ready in 25 min
Ingredients
- 6 slices thick bread (brioche or challah)
- 1/2 cup pumpkin puree
- 4 large eggs
- 1 cup milk
- 1/2 cup heavy cream
- 1/3 cup brown sugar
- 2 tsp vanilla extract
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
- 4 tbsp unsalted butter
- Maple syrup (for serving)
- Whipped cream (for topping)
- Chopped pecans (for topping)
Step by Step
Whisk the Custard
Whisk together eggs, milk, heavy cream, pumpkin puree, brown sugar, vanilla, pumpkin pie spice and salt. Whisk in a shallow, wide dish if you have one — it makes the dipping in step 2 far easier. Keep going until the pumpkin puree completely disappears into the eggs and the custard is one smooth, deep-orange liquid with no streaks or sugar lumps; gritty sugar or unmixed puree means blotchy slices later. This custard is the whole personality of the dish: pumpkin body, brown sugar caramel sweetness, and warm spice in every bite.
Dip the Bread
Dip each slice of bread into the custard mixture. Let it soak for a few seconds per side. The pin’s own tips say it plainly: use thick-cut bread for the best texture, and don’t soak too long to avoid soggy bread. Count it out — about 5 seconds a side for thick brioche or challah — then lift the slice, let the excess drip back into the dish, and go straight to the hot skillet. A saturated slice falls apart and steams instead of frying; a properly dipped one has a custard-kissed center waiting inside a crust that can still crisp.
Cook Golden
Melt butter in a skillet over medium heat. Cook the bread until golden brown, about 3-4 minutes per side. Wait until the butter is foaming before the first slice goes in, and keep the heat at medium, exactly as the pin’s tips advise — to get a golden crust without burning. Pumpkin custard carries sugar, and sugar scorches fast over high heat. Look for deep golden edges and a surface that feels set when pressed, then flip once and give the second side the same 3-4 minutes. Wipe the skillet and add fresh butter between batches so the second round tastes as clean as the first.
Stack the Slices
Stack the French toast slices. As each batch finishes, move the slices to a warm plate or a low oven (200°F) and stack them as they accumulate — stacking keeps them hot and lets the centers finish steaming into that soft, custardy texture, while the bottoms stay crisp against the warm plate rather than a cold counter. Six thick slices make two generous stacks of three, just like the pin’s photos.
Top & Serve
Top with whipped cream, pecans and a generous drizzle of maple syrup. Be generous, as the pin says — a cloud of whipped cream, a crunchy scatter of chopped pecans, an extra shake of cinnamon if you like, and warm maple syrup poured over so it runs down the stack in ribbons. Serve immediately, while the contrast is at its best: crisp golden edges, soft pumpkin-spiced centers, cold cream and warm syrup. Cozy, golden and full of fall flavor.
Tips (from the pin)
- Use thick-cut bread for the best texture.
- Don’t soak too long to avoid soggy bread.
- Use homemade or high-quality pumpkin pie spice for more flavor.
- Keep heat at medium to get a golden crust without burning.
- Top with your favorite toppings like whipped cream, pecans or extra cinnamon.
Make It Extra Special! (from the pin)
- Add chocolate chips
- Use pecan or walnut pieces
- Try a cream cheese topping
- Serve with fresh fruit
Frequently Asked Questions
Can I use pumpkin pie filling instead of pumpkin puree?
It works in a pinch, but pie filling is pre-sweetened and pre-spiced, so cut the brown sugar to a couple of tablespoons and halve the pumpkin pie spice, then taste the custard before dipping. Pure pumpkin puree gives you full control, which is why the pin uses it.
Why did my french toast come out soggy?
Almost always the soak, per the pin’s own warning — the slices sat too long, or the bread was too thin or too fresh. Use thick-cut, slightly stale brioche or challah, dip for just a few seconds per side, and cook on medium heat until the crust sets.
What is in pumpkin pie spice, if I want to make it?
Typically cinnamon, ginger, nutmeg, allspice and cloves — roughly 3 tablespoons cinnamon, 2 teaspoons each ginger and nutmeg, and 1 teaspoon each allspice and cloves. The pin’s tip stands: homemade or high-quality blends give noticeably more flavor.
Can I make this ahead for a crowd?
Yes — cook the slices, cool them on a rack, then reheat in a single layer on a sheet pan at 350°F for 8-10 minutes. They come back golden and crisp, and everyone gets served at the same time.
Can I freeze leftovers?
Absolutely. Freeze cooked slices in a single layer, then bag for up to 2 months. Reheat from frozen in a 350°F oven for about 10 minutes or in the toaster — they crisp up beautifully and taste freshly made.