Fall is my absolute favorite time of the year! The crisp air, the vibrant colors, and of course, the amazing flavors of the season. One memory that always stands out is waking up on a chilly October morning to the smell of pumpkin spice wafting from the kitchen.
That’s what inspired me to create this Fall Pumpkin French Toast Breakfast Recipe, the ultimate cozy breakfast to warm you up on a crisp morning. Ready in just 20-25 minutes, this fall pumpkin French toast recipe is incredibly easy to make and will fill your home with the comforting aroma of autumn.
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Why You’ll Love This Fall Pumpkin French Toast Breakfast Recipe
This isn’t just any French toast; it’s a celebration of fall flavors in every bite! It’s a comforting and versatile breakfast that’s sure to become a family favorite. Here’s why I think you’ll love it:
- It’s quick and easy to make, perfect for busy mornings.
- The balance of spices is just right, creating a warm and inviting flavor.
- The homemade pumpkin butter is the perfect creamy topping.
- It brings the best flavors of the season right to your breakfast table.
Ingredients for Fall Pumpkin French Toast
Here’s what you’ll need to whip up this delicious fall treat:
- 4 eggs
- 2/3 cup milk ((whole, low-fat or skim))
- 1/2 cup pumpkin puree
- 1 1/2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 12 slices Texas toast ( OR french bread, OR challah, OR croissant halves)
- 1/2 cup salted or unsalted butter (( 1 stick), room temperature)
- 1/3 cup pumpkin puree
- 3 tbsp maple syrup (or honey)
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin pie spice
Step-by-Step Instructions for Making Fall Pumpkin French Toast
Follow these simple steps, and you’ll have a delicious breakfast in no time!
- Set a large non-stick skillet set over medium heat, add a small amount of butter and melt.
- In a rectangular baking dish, whisk together the eggs, milk, pumpkin puree, vanilla, cinnamon and pumpkin pie spice.
- Dip the bread into the mixture, flip sides and then place on the hot skillet. Cook until each side is golden brown, about 2-3 minutes on each side. Repeat with remaining ingredients, serve hot with whipped pumpkin butter, maple syrup and toasted chopped nuts (if desired).
- To make the pumpkin butter, in a small mixing bowl, add the softened butter and beat with a hand mixer for 2 minutes or until light and fluffy. Add the pumpkin puree, maple syrup or honey, vanilla, cinnamon and pumpkin pie spice.
Beat for an additional minute or until fluffy. Store in an air-tight container in the refrigerator for up to 5 days.
Ingredient Deep Dive: Selecting the Best for Your Fall Pumpkin French Toast Breakfast Recipe
Let’s talk about the key players in this recipe and why they work so well:
- Bread: I find that Texas toast, French bread, challah, or even croissant halves work beautifully for French toast. They’re sturdy enough to soak up the custard without falling apart, giving you a wonderfully textured breakfast.
- Pumpkin Puree: Make sure you’re using 100% pumpkin puree, not pumpkin pie filling. The puree is unsweetened and allows you to control the level of sweetness in your French toast. According to WebMD, one cup of pumpkin puree contains 83 calories. The puree is unsweetened and allows you to control the level of sweetness in your French toast.
- Milk: Feel free to use your favorite type of milk! Whole milk will give you a richer, creamier result, but low-fat or skim milk works just as well. For a non-dairy option, almond, soy, or oat milk are great substitutes.
- Spices: Freshly ground spices will always give you the most intense flavor, but pre-ground spices are perfectly fine for this recipe. Just make sure they’re not too old!
Recipe Variations for Fall Pumpkin French Toast
Want to mix things up? Here are a few fun variations:
| Variation | Description |
|---|---|
| Chocolate Chip Pumpkin French Toast | Add 1/2 cup of chocolate chips to the batter for a richer flavor. |
| Nutty Pumpkin French Toast | Incorporate 1/4 cup of chopped pecans or walnuts into the batter for added texture. |
| Savory Pumpkin French Toast | Mix in 1/4 cup of grated Gruyere cheese and a pinch of dried thyme to the batter. |
| Cinnamon Swirl Bread Pumpkin French Toast | Use cinnamon swirl bread for an extra layer of cinnamon flavor. |
Serving Suggestions for Your Fall Pumpkin French Toast Breakfast
While maple syrup is always a classic, why not try something a little different?
- Candied pecans add a delightful crunch and sweetness.
- Maple or cinnamon whipped cream elevates the decadence.
- Apple or cranberry compote brings a fruity tartness.
- Crispy bacon or sausage for a savory contrast.
If you are looking for something savory to eat after your delicious breakfast, you may enjoy this recipe for Sausage Potato Soup (Easy, Creamy, and Crave-Worthy).
Equipment Recommendations for Perfect Fall Pumpkin French Toast
Having the right tools can make all the difference:
- A non-stick skillet or griddle ensures your French toast cooks evenly and doesn’t stick.
- A whisk is essential for thoroughly combining the batter ingredients.
- A rectangular baking dish is perfect for soaking the bread slices.
- A spatula makes flipping the French toast a breeze.
Make-Ahead Instructions for Easy Fall Pumpkin French Toast
To save time in the morning, you can prep the batter and pumpkin butter the night before. Just store them in separate airtight containers in the refrigerator, and they’ll be ready to go when you are!
This recipe for Fall Pumpkin French Toast Breakfast is one of many amazing recipes that could be included in the /breakfast-brunch category.
Troubleshooting Common Fall Pumpkin French Toast Problems
Sometimes things don’t go exactly as planned, but don’t worry, I’ve got you covered!
- Soggy French Toast: Make sure not to over-soak the bread, and ensure your skillet is hot before adding the slices.
- Uneven Cooking: Use medium heat and try to use bread slices of even thickness.
- Adjusting Sweetness: Add more or less maple syrup (or honey) to the batter or pumpkin butter to suit your taste.
- Bread Too Dry: If your bread is a bit stale, soak it in the batter for a few extra seconds to rehydrate.
Storing Leftover Fall Pumpkin French Toast
If you happen to have any leftovers (though I doubt it!), store them in an airtight container in the refrigerator for up to 3 days. You can also freeze them for longer storage.
Nutrition Information
Please note that the nutrition information provided is an estimate and may vary depending on the specific ingredients and portion sizes you use.
Per serving, you can expect approximately: Calories: 350, Fat: 20g, Carbs: 40g, Protein: 10g.
FAQs About Fall Pumpkin French Toast
Can I use frozen bread for French toast?Can I use frozen bread for French toast?
Yes, just make sure to thaw it completely before soaking it in the batter.
How do I keep the French toast warm while cooking multiple batches?
Place the cooked French toast on a baking sheet in a warm oven (around 200°F).
Can I use this batter for pancakes or waffles?
Absolutely! Just adjust the consistency as needed.
How can I make this Fall Pumpkin French Toast Gluten-Free?
Use gluten-free bread.
How can I make this Fall Pumpkin French Toast Dairy-Free?
Use your favorite dairy-free milk and butter substitute.
How can I make this Fall Pumpkin French Toast Vegan?
Use a vegan egg substitute, dairy-free milk, and vegan butter.
Conclusion
This Fall Pumpkin French Toast Breakfast Recipe is more than just a meal; it’s an experience. It’s a celebration of the season, a warm and comforting start to your day, and a simple way to bring joy to your kitchen.
I truly hope you enjoy making and eating this recipe as much as I do. I can’t wait to hear what you think!
Leave a comment below sharing your results, ask any questions you have, or share your own variations. Happy cooking!
Love cozy fall recipes? Follow us on Pinterest for more autumn breakfasts, sweet treats, and seasonal favorites!
Ultimate Fall Pumpkin French Toast Breakfast Recipe
Ingredients
Equipment
Method
- Set a large non-stick skillet set over medium heat, add a small amount of butter and melt.
- In a rectangular baking dish, whisk together the eggs, milk, pumpkin puree, vanilla, cinnamon and pumpkin pie spice.
- Dip the bread into the mixture, flip sides and then place on the hot skillet. Cook until each side is golden brown, about 2-3 minutes on each side. Repeat with remaining ingredients, serve hot with whipped pumpkin butter, maple syrup and toasted chopped nuts (if desired).
- To make the pumpkin butter, in a small mixing bowl, add the softened butter and beat with a hand mixer for 2 minutes or until light and fluffy. Add the pumpkin puree, maple syrup or honey, vanilla, cinnamon and pumpkin pie spice. Beat for an additional minute or until fluffy. Store in an air-tight container in the refrigerator for up to 5 days.
