Name: Pumpkin French Toast
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 6 slices of bread (gluten-free or regular); 3/4 cup unsweetened almond milk (or any milk of choice); 1/4 cup canned pumpkin purée; 1 tsp vanilla extract; 1 tsp pumpkin pie spice; 1 tbsp maple syrup (plus more for serving)

A cozy and comforting way to welcome the fall season, this Pumpkin French Toast puts an autumn-inspired spin on a breakfast favorite. Made with just six simple ingredients, it’s rich with pumpkin spice flavor, slightly crisp on the outside, and tender on the inside. Whether I’m cooking up a quick weekday breakfast or planning a lazy weekend brunch, this recipe always hits the spot.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

6 slices of bread (gluten-free or regular)

3/4 cup unsweetened almond milk (or any milk of choice)

1 tsp vanilla extract

1/4 cup canned pumpkin purée

1 tsp pumpkin pie spice

1 tbsp maple syrup (plus more for serving)

Directions

I start by whisking together the almond milk, pumpkin purée, vanilla extract, pumpkin pie spice, and maple syrup in a shallow bowl until the mixture is smooth.

Then, I heat a nonstick skillet or griddle over medium heat and lightly grease it with cooking spray or a bit of vegan butter.

I dip each slice of bread into the pumpkin mixture, letting it soak for a few seconds on both sides.

Next, I place the soaked slices onto the hot skillet and cook them for about 2–3 minutes per side, until golden brown and slightly crisp.

I serve the French toast warm, drizzled with maple syrup and sometimes a sprinkle of cinnamon or fresh fruit.

Servings and timing

This recipe makes 3 servings (2 slices per serving).

Prep Time: 5 minutes

Cooking Time: 10 minutes

Total Time: 15 minutes

Calories per serving: approximately 180 kcal

Variations

I sometimes use oat milk or soy milk instead of almond milk for a different flavor profile.

For added richness, I stir in a tablespoon of nut butter into the batter.

I top mine with toasted pecans, sliced bananas, or dairy-free whipped cream for a more decadent brunch.

If I want it crispier, I let the bread sit in the pumpkin mixture a little longer and cook slightly longer on each side.

Storage/Reheating

I store leftover slices in an airtight container in the fridge for up to 3 days. To reheat, I just pop them in the toaster or warm them in a skillet over low heat until heated through. I avoid microwaving them because they lose their crispiness.

FAQs

How do I keep the French toast from getting soggy?

I make sure to use slightly stale or firm bread and avoid over-soaking each slice. A quick dip is all it needs.

Can I make this ahead of time?

Yes, I often mix the batter the night before and store it in the fridge. Then, in the morning, I just dip and cook.

What type of bread works best?

I prefer thicker slices like brioche or sourdough for a heartier texture, but sandwich bread works fine too. Just make sure it’s not too soft.

Can I freeze Pumpkin French Toast?

Yes, I freeze cooked slices by layering parchment paper between them and sealing in a freezer bag. They reheat well in the toaster or oven.

Is this recipe suitable for kids?

Absolutely. The warm flavors and mild sweetness make it very kid-friendly. I sometimes cut them into sticks for easy dipping.

Conclusion

This Pumpkin French Toast brings together all the comforting flavors of fall in a fast, fuss-free breakfast. I love how versatile and family-friendly it is, and it always satisfies my craving for something warm and cozy. Whether it’s a chilly weekday or a relaxed Sunday morning, it’s a go-to seasonal treat I keep coming back to.

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