Pumpkin French Toast with Cinnamon and Nutmeg Recipe

If you’re craving the coziness of fall breakfast flavors, you’re going to love this delightful Pumpkin French Toast with Cinnamon and Nutmeg Recipe. This recipe brings together the warm, inviting spices of cinnamon and nutmeg with rich pumpkin puree, turning classic French toast into a seasonally ideal treat that’s sure to brighten any morning.

Why You Should Make This Recipe

Comfort in every bite: The deep notes of pumpkin combined with fragrant cinnamon and nutmeg create a cozy, heartwarming breakfast experience.
Simple yet impressive: Few ingredients come together effortlessly to make a dish that looks and tastes like a special occasion.
Perfect for fall and beyond: While it shines during pumpkin season, this recipe is so good you’ll want it anytime.
Kids and adults approved: A tasty way to sneak in some pumpkin nutrition while indulging in a sweet morning treat.

Ingredients & Substitutions

The beauty of this Pumpkin French Toast with Cinnamon and Nutmeg Recipe lies in its straightforward, wholesome ingredients. Each item plays a vital role — pumpkin offers creamy richness and vibrant color, spices provide warmth and complexity, and sturdy bread is the base that holds it all together perfectly.

• Eggs: The backbone of the batter, eggs help bind everything and create that luscious custard texture.
• Half and half: Adds richness and creaminess more than regular milk; feel free to swap with whole milk or plant-based milk for lighter options.
• Canned pumpkin: Pure pumpkin puree packs in natural sweetness and moisture, key to the fall flavor.
• Light brown sugar: Brings a subtle caramelized sweetness that pairs beautifully with the spices.
• Ground cinnamon: The quintessential spice in fall breakfasts, cinnamon adds a warm, sweet fragrance.
• Vanilla extract: Enhances all the flavors with a delicate floral note.
• Ground nutmeg: Just a pinch adds a nutty, slightly sweet depth that completes the spice blend.
• Bread: Choose sturdy slices like Brioche, Texas toast, or thick white sandwich bread to soak in the custard without falling apart.

How to Make Pumpkin French Toast with Cinnamon and Nutmeg Recipe

Step 1: Whisk Together the Pumpkin Custard

Start by combining your eggs, half and half, canned pumpkin, light brown sugar, cinnamon, vanilla extract, and nutmeg in a shallow dish or blender. Whisk or blend until smooth and fully incorporated. This fragrant pumpkin custard is where all the magic begins, infusing the bread with cozy flavors.

Step 2: Soak Your Bread

Dip each slice of your chosen bread into the pumpkin mixture, allowing it to soak for a few seconds to absorb the luscious custard. Depending on the bread’s thickness, adjust soaking time to get that perfect custard saturation without sogginess—thicker slices like Brioche can handle a longer soak.

Step 3: Cook Until Golden Brown

Warm a skillet over medium heat and melt a little butter or neutral oil to prevent sticking. Place the soaked bread slices onto the skillet and cook each side for about 2-3 minutes, until golden, crispy on the outside, and tender on the inside. This step locks in the flavors and gives you that irresistible crunch.

Step 4: Repeat and Plate

Work through the remaining slices in batches, adding more butter to the pan as needed. Once cooked, stack your Pumpkin French Toast on plates and get ready to top them with your favorite finishing touches.

How to Serve Pumpkin French Toast with Cinnamon and Nutmeg Recipe

Garnishes

Elevate this fall favorite by adding a drizzle of maple syrup for natural sweetness, a dollop of whipped cream for light creaminess, and a sprinkle of chopped pecans for delightful crunch. A light dusting of extra pumpkin pie spice or cinnamon can also add that finishing touch of autumn charm.

Side Dishes

This pumpkin French toast pairs wonderfully with fresh fruit like berries or sliced apples to cut through the sweetness, as well as crispy bacon or sausage for those who love a savory contrast. A cup of hot coffee or spiced chai complements the flavors beautifully.

Creative Ways to Present

Think stacked layers with alternating whipped cream and pecans, or serve with a small bowl of pumpkin butter on the side for spreading. For a festive touch, sprinkle edible gold dust or cinnamon sticks for garnish. Presentation can be as simple or as playful as you want—this recipe shines either way!

Make Ahead and Storage

Storing Leftovers

If you have any Pumpkin French Toast with Cinnamon and Nutmeg Recipe leftovers, store them in an airtight container in the refrigerator. They’ll stay good for up to 2 days and make for a quick and delicious breakfast on the go.

Freezing

To freeze, arrange cooled French toast slices in a single layer on a baking sheet until frozen, then transfer to a freezer-safe bag or container. Frozen French toast can last up to a month, making mornings easier when you just want to pop something in the toaster.

Reheating

Reheat gently in a toaster oven or a skillet over low heat to restore crispness without drying out. Avoid the microwave if possible as it can make the bread chewy. Reheated Pumpkin French Toast with Cinnamon and Nutmeg Recipe tastes just as wonderful as freshly made!

FAQs

Final Thoughts

This Pumpkin French Toast with Cinnamon and Nutmeg Recipe is the perfect way to bring a little sweetness and spice into your mornings, especially when the air turns crisp and the leaves start to fall. Give it a whirl, invite your favorite people to the table, and savor every bite of autumn magic. Trust me, once you try it, it will quickly become a beloved staple in your breakfast repertoire!

Pumpkin French Toast with Cinnamon and Nutmeg Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 89 reviews

• Author: Susan
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings (2 slices per serving) 1x
• Category: Breakfast
• Method: Frying
• Cuisine: American

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Description

This Pumpkin French Toast recipe combines the rich flavors of pure pumpkin and warm spices with creamy half and half and eggs for a decadent breakfast treat. Thick slices of brioche or Texas toast are soaked in a smooth pumpkin-spiced custard, then pan-fried to golden perfection. Serve with classic toppings like maple syrup, whipped cream, and pecans for an indulgent morning meal that captures the essence of fall.

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Ingredients

Units USM Scale 1x2x3x

Custard Mixture

• 4 large eggs
• 1 cup half and half
• 1/2 cup canned pure pumpkin
• 2 tablespoons light brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg

Bread

• 8 slices brioche or thick white bread (Texas toast or thick, sturdy white sandwich bread)

Toppings (Optional)

• Butter
• Maple syrup
• Whipped cream
• Chopped pecans
• Buttermilk syrup
• Sprinkle of pumpkin pie spice

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Instructions

1. Prepare the Custard Mixture: In a shallow dish or blender, whisk together the eggs, half and half, canned pure pumpkin, light brown sugar, ground cinnamon, vanilla extract, and ground nutmeg until the mixture is smooth and well combined. Using a blender will give a smoother custard batter.
2. Heat the Skillet: Place a skillet or griddle over medium heat and melt a small amount of butter or use a neutral oil like canola or vegetable oil to coat the surface.
3. Dip the Bread: Dip each slice of bread into the pumpkin custard mixture, making sure both sides are evenly coated. For thicker breads such as brioche or Texas toast, soak for several seconds to absorb the custard well; thin sandwich bread requires only a quick dip.
4. Cook the French Toast: Place the soaked bread slices onto the warm skillet and cook for 2 to 3 minutes per side, until the bread is golden brown and cooked through. Repeat with remaining slices in batches as needed.
5. Serve: Serve the pumpkin French toast immediately with your choice of optional toppings like butter, maple syrup, whipped cream, chopped pecans, buttermilk syrup, or a sprinkle of pumpkin pie spice to enhance the flavors.

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Notes

• Using an electric griddle can be helpful as it holds multiple slices (6-8) at once for efficient cooking.
• Half and half adds a rich creaminess to the custard; you may substitute with whole milk or milk alternatives but expect a thinner batter and slight difference in richness.
• Choose thick, sturdy bread like brioche or Texas toast to soak up the custard properly without falling apart.
• The batter can be prepared the night before and refrigerated, especially if made in a blender, making morning assembly easy and quick.
• Adjust soaking times based on bread thickness to avoid sogginess or dryness.