Get ready to embrace the cozy flavors of autumn with this incredible Pumpkin Pie French Toast with Homemade Pumpkin Syrup! This isn’t just breakfast; it’s a celebration of fall, featuring thick slices of bread soaked in a rich, spiced pumpkin custard, pan-fried to golden perfection, and then generously drizzled with a warm, aromatic pumpkin syrup. It’s the ultimate comforting and flavorful start to any crisp autumn day, perfect for a special weekend breakfast or holiday brunch.
Why I Love This Recipe
This Pumpkin Pie French Toast recipe is pure autumn bliss, and I absolutely adore it! What I love most is how it perfectly captures all the warm, comforting flavors of pumpkin pie in a delightful breakfast format. The thick slices of bread soak up that luscious pumpkin custard, infused with pumpkin pie spice and cinnamon, creating an incredibly tender and flavorful interior with a beautifully golden crust. But the real game-changer is that homemade pumpkin syrup – it’s warm, subtly spiced, and adds an extra layer of pumpkin goodness that elevates the entire dish. It’s a surprisingly easy recipe for such a gourmet-feeling breakfast, making it a favorite for special occasions or simply celebrating the season.
Ingredients
Here’s what you’ll need to create this delicious Pumpkin Pie French Toast with Homemade Pumpkin Syrup:
For the French Toast:
- 4 large eggs
- 1 cup milk (whole or 2% recommended)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 tablespoon sugar (granulated)
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 8 slices of bread (preferably thick, like Texas toast, brioche, or challah)
For the Homemade Pumpkin Syrup:
- 1 cup maple syrup (pure maple syrup recommended)
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
Optional Toppings:
- Powdered sugar
- Extra ground cinnamon
- Whipped cream
- Fresh fruit (sliced apples, berries)
Swaps and Notes
- Bread: Thick slices of sturdy bread work best for soaking up the custard without falling apart. Texas toast, brioche, or challah are excellent choices. Day-old bread can also work well.
- Canned Pumpkin Puree: Ensure you use 100% pure pumpkin puree, not pumpkin pie filling, which is already spiced and sweetened.
- Pumpkin Pie Spice: This blend typically includes cinnamon, nutmeg, ginger, and sometimes cloves. You can use your own blend if preferred.
- Milk (French Toast): Whole or 2% milk adds richness to the custard.
- Vanilla Extract: Enhances the sweet flavors.
- Maple Syrup (for syrup): Pure maple syrup provides the best flavor for the homemade syrup. Pancake syrup can be used, but the taste will differ.
- Optional Toppings: Powdered sugar, whipped cream, or fresh fruit are fantastic for serving.
Instructions
Let’s get this delicious Pumpkin Pie French Toast cooking!
- Prepare French Toast Custard: In a large bowl, whisk together the 4 large eggs, 1 cup milk, 1 cup canned pumpkin puree, 1 tablespoon sugar, 1 teaspoon vanilla extract, 1 teaspoon pumpkin pie spice, and 1/2 teaspoon ground cinnamon until all ingredients are well combined and smooth.
- Dip Bread: Dip each slice of bread into the pumpkin mixture, ensuring each side is well-coated. Allow the bread to soak for a few seconds on each side to absorb the custard, but not so long that it becomes soggy and falls apart.
- Cook French Toast: Heat a large skillet or electric griddle over medium heat. Lightly grease it with butter or non-stick cooking spray. Carefully place the soaked bread slices onto the hot skillet/griddle. Cook for 2-3 minutes on each side, or until each side is beautifully golden brown and the French toast is cooked through. Cook in batches if necessary to avoid overcrowding.
- Prepare Homemade Pumpkin Syrup: While the French toast cooks, prepare the syrup. In a small saucepan, combine the 1 cup maple syrup, 1/2 cup canned pumpkin puree, 1 teaspoon pumpkin pie spice, and 1/2 teaspoon ground cinnamon. Heat over medium heat, stirring occasionally, until the syrup is warmed through and all ingredients are well combined.
- Serve: Serve the Pumpkin Pie French Toast warm with the warm homemade pumpkin syrup drizzled generously over the top. Optionally, sprinkle with powdered sugar, extra cinnamon, a dollop of whipped cream, or some fresh fruit like sliced apples or berries.
Tips for Success
- Thick Bread: Use thick-sliced bread so it can absorb plenty of the pumpkin custard without becoming soggy.
- Don’t Over-Soak: Soak the bread just enough to absorb the custard, but not so long that it becomes flimsy.
- Medium Heat: Cook over medium heat to allow the French toast to cook through and achieve a golden-brown crust without burning.
- Cook in Batches: Don’t overcrowd the skillet, or the French toast will steam instead of getting a good sear.
- Warm Syrup: Serving the homemade syrup warm enhances its aroma and makes it even more delicious.
- Pumpkin Puree vs. Pie Filling: Make sure to use pure pumpkin puree for both the French toast and the syrup.
Serving Suggestions and Pairings
This Pumpkin Pie French Toast is a decadent and satisfying breakfast or brunch meal on its own, but it pairs wonderfully with:
- Crispy Bacon or Sausage: A savory contrast to the sweet French toast.
- Fresh Fruit: A side of sliced apples, pears, or berries for freshness.
- Whipped Cream: An extra dollop for indulgence.
- Coffee or Hot Cider: Perfect warm beverages for a cozy fall morning.
- For other delightful fall breakfasts, consider our These Easy Pumpkin Spice Muffins Are My Favorite Fall Treat To Bake On Repeat or our Buttermilk Pumpkin Pound Cake.
Storage and Leftover Tips
While French toast is best enjoyed fresh, components can be prepped.
- French Toast Custard (Make Ahead): The pumpkin custard mixture can be prepared ahead of time and stored in an airtight container in the refrigerator for up to 1-2 days. Whisk well before dipping bread.
- Homemade Pumpkin Syrup: The syrup can be made ahead and stored in an airtight container in the refrigerator for up to 1 week. Reheat gently on the stovetop or in the microwave before serving.
- Cooked French Toast: Store any cooled, cooked French toast in an airtight container in the refrigerator for up to 2-3 days.
- Reheating: Reheat individual slices in a toaster oven, a conventional oven (at 350°F/175°C), or a dry skillet until warmed through. Microwaving is possible but may make them softer.
- Freezing Cooked French Toast: Cooked French toast can be frozen. Once cooled, place in a single layer on a baking sheet and flash freeze until solid. Transfer to a freezer-safe bag or container, separated by parchment paper, for up to 1-2 months. Reheat in a toaster oven or conventional oven directly from frozen.
More Recipes You Will Love
If you loved the sweet, comforting, and pumpkin-spiced nature of this French Toast, you’ll definitely want to explore some of our other fantastic, fuss-free fall baking and dessert recipes:
- For another beloved pumpkin treat, try our This Pumpkin Delight Dessert Is My Favorite No-Bake Fall Treat.
- For a comforting pumpkin cake, check out our Buttermilk Pumpkin Pound Cake.
- If you’re a fan of big, comforting desserts that feed a crowd, our This Big Family Banana Pudding Is My Favorite Classic Dessert To Feed A Crowd is a must-try.
- And for a classic quick bread that uses fruit, don’t miss This Chocolate Chip Banana Bread Is My Favorite Way To Use Up Overripe Bananas.
Final Thoughts
This Pumpkin Pie French Toast with Homemade Pumpkin Syrup recipe is a brilliant solution for bringing a truly comforting, flavorful, and incredibly satisfying breakfast or brunch to your table with ease. It’s perfect for a cozy autumn morning, promising a plate full of warm, spiced, and sweet goodness that will make everyone happy!
Give this recipe a try and let the delicious aromas fill your home! What’s your favorite way to incorporate pumpkin into breakfast? Share your ideas and feedback in the comments below!
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