Pumpkin Pie French Toast with Homemade Pumpkin Syrup-A Warm, Spiced Breakfast That Tastes Like Autumn on a Plate
Introduction
As the crisp air rolls in and pumpkin spice takes over the season, there’s no better way to start your morning than with this Pumpkin Pie French Toast. It’s a cozy twist on the classic breakfast favorite—infused with pumpkin puree, warm spices, and topped with a rich, homemade pumpkin syrup that’s good enough to eat by the spoonful.
Whether you’re hosting a fall brunch, prepping for Thanksgiving morning, or just craving something comforting, this recipe brings all the flavors of pumpkin pie into a golden, custardy French toast that’s easy to make and impossible to resist.
Ingredients
For the Pumpkin Pie French Toast
- 1 cup pumpkin puree
- 4 large eggs
- ½ cup milk (or dairy-free alternative)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ cup brown sugar
- 8–10 slices thick bread (brioche, challah, or sourdough work best)
- Butter or oil for cooking
For the Homemade Pumpkin Syrup
- 1 cup pumpkin puree
- ½ cup maple syrup
- ¼ cup brown sugar
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ½ tsp vanilla extract
- ½ cup water
Instructions
Step 1: Make the Pumpkin Custard
In a large mixing bowl, whisk together pumpkin puree, eggs, milk, vanilla, cinnamon, nutmeg, cloves, and brown sugar until smooth and well combined.
Step 2: Soak the Bread
Dip each slice of bread into the pumpkin custard, coating both sides evenly. Let it soak for 30–60 seconds to absorb the flavors.
Step 3: Cook the French Toast
Heat a skillet or griddle over medium heat and lightly grease with butter or oil. Cook each slice for 3–4 minutes per side, or until golden brown and slightly crisp.
Step 4: Make the Pumpkin Syrup
While the French toast cooks, combine pumpkin puree, maple syrup, brown sugar, cinnamon, nutmeg, ginger, vanilla, and water in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, until slightly thickened (about 5–7 minutes). Remove from heat and let cool slightly.
Step 5: Serve
Stack the French toast on plates and drizzle generously with warm pumpkin syrup. Top with whipped cream, chopped pecans, or a dusting of powdered sugar for extra flair.
Tips for Success
- Use thick-cut bread that can soak up the custard without falling apart.
- Don’t rush the soak—let the bread absorb the pumpkin mixture for full flavor.
- Cook low and slow to avoid burning the sugars in the custard.
- Make syrup ahead and store in the fridge for up to a week.
- Add a splash of bourbon or rum to the syrup for a grown-up twist.
Serving Suggestions
- Serve with crispy bacon or turkey sausage for a savory contrast.
- Pair with hot apple cider, chai tea, or a pumpkin spice latte.
- Add fresh fruit like sliced apples, pears, or pomegranate seeds.
- Make mini versions with baguette slices for a brunch buffet.
Variations to Try
- Stuffed French Toast: Add cream cheese or mascarpone between slices.
- Vegan Version: Use flax eggs and plant-based milk.
- Gluten-Free: Use gluten-free bread and check labels on ingredients.
- Nutty Crunch: Sprinkle chopped walnuts or pecans into the custard before cooking.
Storage & Reheating
- Store leftover French toast in an airtight container in the fridge for up to 3 days.
- Reheat in a skillet or toaster oven for best texture.
- Freeze cooked slices between parchment paper—reheat from frozen in the oven.
Final Thoughts
This Pumpkin Pie French Toast with Homemade Pumpkin Syrup is everything you love about fall—warm spices, creamy pumpkin, and cozy comfort in every bite. Whether you’re serving it for a holiday breakfast or just treating yourself on a chilly morning, it’s a recipe that brings joy to the table.