Fall Pumpkin French Toast That Actually Tastes Like Fall
Fall Pumpkin French Toast is one of those recipes I avoided for years because it sounded like Pinterest perfection that would never work in my chaotic kitchen. But then October rolled around again, and I had this random can of pumpkin puree sitting in my pantry from last year’s ambitious baking plans that never happened.
You know how it is—you buy all the fall ingredients with the best intentions, and then suddenly it’s December and you’re staring at unopened cans wondering what you were thinking.
But this year was different. My 13-year-old announced she was “over” regular French toast (dramatic much?), and I was determined not to let that pumpkin go to waste again. So I figured, why not combine the two?
Turns out, it was the best kitchen experiment I’ve had in months.
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The Fall Pumpkin French Toast Disaster That Taught Me Everything
Before I share the recipe that actually works, let me tell you about my first attempt. Because wow, did I mess this up initially.
I found some recipe online that called for like half a cup of pumpkin puree per slice of bread. Half a cup! The result was basically orange mush that fell apart the moment it hit the pan. My husband took one look at it and diplomatically said it looked “rustic.” Which is husband-speak for “what the hell happened here?”
Version two wasn’t much better. I overcorrected and barely used any pumpkin, so it just tasted like regular French toast with a weird orange tint. My daughter was like, “Mom, this doesn’t taste like anything special.”
But version three? That’s when I figured out the magic ratio and realized that the secret isn’t just about the pumpkin—it’s about the spice blend and getting the custard consistency just right.
What Makes This Easy Foodie Recipe Actually Work
The key to good pumpkin French toast isn’t dumping a ton of pumpkin in there and hoping for the best. It’s about balance. You want enough pumpkin to get that fall flavor and gorgeous color, but not so much that your bread turns into orange soup.
I use about 1/4 cup of pumpkin puree for the whole batch, which serves 4-6 people. That’s enough to make it taste distinctly pumpkin-y without overwhelming the custard base.
And here’s something I learned the hard way—don’t use fresh pumpkin for this. I tried once, thinking I was being all fancy and seasonal. What a mess. Canned pumpkin puree is consistent, smooth, and doesn’t have all the excess water that fresh pumpkin can have.
My neighbor Carol swears by using challah bread for French toast, but honestly? I usually just use whatever bread I have. Texas toast, brioche, even thick-cut sandwich bread works fine. The custard is doing most of the work anyway.
Ingredients for Perfect Fall Pumpkin French Toast
Here’s what you need, and please don’t substitute the pumpkin pie spice with just cinnamon. I made that mistake once and it was just… sad.
For the custard:
- 6 large eggs
- 1/2 cup whole milk (don’t use skim, trust me)
- 1/4 cup heavy cream (this makes it extra rich)
- 1/4 cup pumpkin puree
- 2 tbsp brown sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- Pinch of salt
For the French toast:
- 8-10 thick slices of bread (day-old is actually better)
- 2-3 tbsp butter for cooking
- Maple syrup for serving
- Powdered sugar (optional, but pretty)
Shopping tip: Good luck finding pumpkin puree after November—stores stop carrying it like pumpkin season ends on December 1st. I now buy several cans in October and hoard them like some kind of pumpkin prepper.
The pumpkin pie spice is crucial here. Yes, you could make your own blend with nutmeg, allspice, and ginger, but McCormick’s pumpkin pie spice is perfectly balanced and I’m not ashamed to use it.
How to Make Fall Pumpkin French Toast Without Crying
Step 1: Make the custard
In a large, shallow bowl (I use a 9×13 baking dish), whisk together eggs, milk, and heavy cream until smooth. Add the pumpkin puree and whisk until there are no orange lumps—this is important because lumpy custard means lumpy French toast.
Add brown sugar, vanilla, pumpkin pie spice, cinnamon, and salt. Whisk everything until it’s completely combined and smooth. The mixture should be a lovely orange color that actually looks like fall.
Step 2: Prep your bread situation
If you’re using fresh bread, let it sit out for a bit to get slightly stale. Fresh bread gets too soggy and falls apart. Day-old bread is perfect because it holds up better when soaked.
Cut your bread into thick slices if it isn’t already. We’re talking at least 3/4 inch thick here. Thin bread is just going to disintegrate.
Step 3: The soaking process
This is where I used to rush things and mess it up. You want to soak each slice of bread for about 30 seconds per side. Not too long or it gets soggy, not too short or the custard doesn’t penetrate.
Let the excess drip off before moving to the pan. I learned this the hard way when I had custard dripping all over my stove.
Step 4: Cook it right
Heat your pan or griddle over medium heat. Add a pat of butter and let it melt and get foamy. Don’t use high heat—you’ll burn the outside before the inside cooks through.
Cook each slice for about 3-4 minutes on the first side, until it’s golden brown and set. Flip carefully (these are more delicate than regular French toast), and cook another 2-3 minutes on the other side.
The key is patience. I used to try to rush this and ended up with burnt outside, gooey inside French toast that nobody wanted to eat.
Air Fryer Food Game Changer
Okay, so this might sound weird, but I tried making this in my air fryer once when I was cooking for a crowd and ran out of pan space. Set it to 350°F and cooked the soaked bread slices for about 6-8 minutes, flipping halfway through.
It actually worked amazingly well! The air fryer gives you this perfectly even golden color, and you can do multiple slices at once without hovering over the stove. Just spray the basket with cooking spray first, or things will stick.
The texture is slightly different—maybe a little more crispy on the outside—but my family couldn’t tell the difference when I served it with maple syrup and powdered sugar.
Why This Dessert For Family Beats Restaurant Versions
I’ve ordered pumpkin French toast at probably a dozen different brunch places, and most of them are either too sweet, too pumpkin-heavy, or just taste like regular French toast with orange food coloring.
This recipe hits that perfect balance where you can definitely taste the pumpkin, but it’s not overwhelming. The spices give it that cozy fall flavor without being too much. And the texture is just right—crispy outside, custardy inside.
My kids actually request this now, which is saying something because they’re usually pretty skeptical of my “fancy” breakfast attempts.
Easy Air Fryer Meals Variation Tips
Since discovering the air fryer method, I’ve been experimenting with different approaches. You can actually prep these the night before—dip all your bread slices in the custard, arrange them in a baking dish, cover, and refrigerate overnight.
In the morning, just pop them in the air fryer straight from the fridge. Might need an extra minute or two, but it makes busy mornings so much easier.
I’ve also tried freezing the cooked French toast and reheating in the air fryer. Works pretty well for meal prep, though nothing beats fresh.
Serving This Easy Foodie Recipe
I usually serve this with warm maple syrup and a light dusting of powdered sugar. Sometimes I’ll add a dollop of whipped cream or even a scoop of vanilla ice cream if we’re feeling fancy.
My husband likes it with butter and just a drizzle of honey. The kids want syrup and powdered sugar and basically anything sweet they can get their hands on.
Coffee is essential. This is rich enough that you need something to balance it out, and coffee with that pumpkin spice flavor combination is just perfect.
Thing To Make In Air Fryer Success Stories
Ever since I figured out the air fryer method, I’ve been making this way more often. It’s become my go-to when we have weekend guests because I can make a big batch without standing over the stove for an hour.
Last month, I made it for my book club brunch, and three people asked for the recipe. My friend Janet said it was better than the version she pays $15 for at that trendy brunch place downtown.
The air fryer method also works great for reheating leftovers. Just a couple minutes at 300°F and it tastes fresh again.
Troubleshooting Your Fall Pumpkin French Toast
Since I’ve made every possible mistake with this recipe, here’s your troubleshooting guide:
Too soggy: You soaked the bread too long, or your bread was too fresh. Use day-old bread and don’t oversoak.
Falls apart: Same as above, plus make sure your pan isn’t too hot. Medium heat is your friend.
Not enough pumpkin flavor: Don’t add more pumpkin puree—add more spices. Sometimes I’ll add an extra 1/2 teaspoon of pumpkin pie spice.
Burnt outside, raw inside: Your heat is too high. Turn it down and be patient.
Tastes too eggy: Your custard ratio is off. Make sure you’re using enough milk and cream to balance the eggs.
Storage and Air Fryer Recipes Tips
Leftover French toast keeps in the fridge for about 3 days. I usually just reheat slices in the air fryer at 300°F for 2-3 minutes. Comes out almost as good as fresh.
You can also freeze cooked slices for up to a month. Just wrap them individually in plastic wrap and stick them in a freezer bag. Reheat from frozen in the air fryer—takes about 5-6 minutes.
The custard mixture can be made the night before and stored in the fridge. Just give it a good whisk before using because things tend to separate.
The Bottom Line on Fall Pumpkin French Toast
This isn’t the most complicated recipe in the world, but it does require a little attention to detail. The custard consistency matters, the soaking time matters, and the heat level matters.
But once you get it right, it’s one of those recipes that makes you feel like a competent adult who can make impressive breakfast food. The air fryer method has made it even more approachable for busy mornings.
Key things to remember:
- Don’t oversoak the bread
- Medium heat is your friend
- Day-old bread works better than fresh
- Pumpkin pie spice is not optional
- Be patient with the cooking process
People keep asking for the recipe, so I guess I did something right. It’s become our official fall breakfast tradition, and honestly, I look forward to October just so I have an excuse to make it again.
Let me know how yours turns out! And if you try the air fryer method, definitely tell me what you think because I’m still perfecting that technique.
Now I’m craving this and it’s not even close to pumpkin season. Thanks a lot, brain.
