As the leaves begin to turn and the air grows crisp, there’s nothing quite like the comforting aroma of pumpkin spice to kick off a cozy morning. This Pumpkin Pie French Toast w/Homemade Pumpkin Syrup is the epitome of fall breakfast bliss! Imagine thick slices of bread soaked in a rich, spiced pumpkin custard, cooked to golden perfection, and then generously drizzled with a warm, homemade pumpkin-infused maple syrup. It’s a decadent, flavorful, and incredibly satisfying dish that feels like a warm hug on a plate, perfect for weekend brunches or a special autumn treat.

Why I Love This Recipe

This recipe is pure fall magic! What I absolutely adore about this Pumpkin Pie French Toast is how it captures all the beloved flavors of pumpkin pie in a delightful breakfast form. The pumpkin puree in the custard makes the French toast incredibly moist and flavorful, while the blend of pumpkin pie spice and cinnamon infuses every bite with that comforting autumn warmth.

But the real showstopper for me is that homemade pumpkin syrup. It’s so easy to make, and it truly elevates the dish, adding an extra layer of pumpkin spice sweetness that’s simply irresistible. It’s a perfect way to use up canned pumpkin and transform a simple breakfast into an extraordinary culinary experience. It’s a dish that smells as good as it tastes, guaranteed to make any fall morning feel special.

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Ingredients:

For the French Toast:

• 4 large eggs
• 1 cup milk (whole milk or preferred)
• 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 for best flavor)
• 1/2 cup canned pumpkin puree (not pumpkin pie filling)
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground cinnamon

Swaps and Notes

• Bread: Thick slices of bread are best as they can absorb more of the pumpkin custard without falling apart. Texas toast, brioche, challah, or even day-old white bread work well.
• Pumpkin Puree: Ensure you use 100% pure canned pumpkin puree, not pumpkin pie filling (which is already spiced and sweetened).
• Milk: Any milk (dairy or non-dairy) will work for the custard. Whole milk will yield a richer French toast.
• Spices: Adjust pumpkin pie spice and cinnamon to your liking. You can also add a tiny pinch of ground ginger or cloves for extra warmth. For more pumpkin spice goodness, check out These Easy Pumpkin Spice Muffins Are My Favorite Fall Treat to Bake on Repeat.
• Maple Syrup: Pure maple syrup is recommended for the best flavor in the homemade syrup. Pancake syrup can be used, but the taste will be different.
• Vanilla Extract: Pure vanilla extract offers the best flavor for both the French toast and syrup.

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Instructions:

Making this delicious Pumpkin Pie French Toast and its accompanying syrup is a straightforward process that yields a delightful fall breakfast.

1. 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. Whisk until all ingredients are well combined and the mixture is smooth.
2. Dip Bread: Dip each slice of bread into the pumpkin mixture, ensuring both sides are well-coated and soaked for a few seconds. Don’t let thin bread soak too long, or it might become soggy.
3. Heat Skillet/Griddle: Heat a large skillet or griddle over medium heat. Lightly grease it with butter or non-stick cooking spray.
4. Cook French Toast: Once the skillet is hot, place the soaked bread slices on it. Cook for 2-3 minutes on each side, or until they are beautifully golden brown and cooked through. Cook in batches if necessary to avoid overcrowding the pan.
5. Make Pumpkin Syrup: While the French toast is cooking, prepare the homemade 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 the ingredients are well combined.
6. Serve: Transfer the cooked French toast to serving plates. Serve warm, generously drizzled with the warm homemade pumpkin syrup. Optionally, sprinkle with powdered sugar, extra cinnamon, a dollop of whipped cream, or some fresh fruit like sliced apples or berries. Enjoy!

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Pro Tip:

For the best French toast, ensure your skillet or griddle is at the right temperature—medium heat is usually perfect. If it’s too hot, the outside will burn before the inside cooks; too low, and it will absorb too much custard and become soggy. Also, for extra fluffy French toast, make sure your eggs and milk are at room temperature.

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Serving Suggestions and Pairings

This Pumpkin Pie French Toast is a perfect standalone breakfast or brunch, but can be elevated with simple additions.

• Breakfast Meats: Serve with a side of crispy bacon or savory sausage for a sweet and savory contrast.
• Fresh Fruit: A side of sliced apples, pears, or a medley of berries would add freshness.
• Whipped Cream: A generous dollop of whipped cream makes it extra decadent.
• Coffee or Tea: A warm cup of coffee, a pumpkin spice latte, or a spiced tea would be the perfect beverage pairing.
• Other Fall Treats: If you love pumpkin and fall flavors, consider serving a smaller portion of this alongside my This Pumpkin Delight Dessert Is My Favorite No-Bake Fall Treat for an ultimate autumn dessert spread, or complement with These Caramel Apple Pie Cookies Are My Favorite Fall Treat in Bite-Sized Form.

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Storage and Leftover Tips

French toast is best fresh, but components can be stored.

• Storage (Cooked French Toast): Store any leftover cooked French toast in an airtight container in the refrigerator for up to 2-3 days.
• Reheating French Toast: Reheat in a toaster, toaster oven, or a dry skillet over medium heat until warmed through and slightly crisped. Microwaving is not recommended as it can make it soggy.
• Storage (Pumpkin Syrup): The homemade pumpkin syrup can be stored in an airtight jar in the refrigerator for up to 1-2 weeks. Reheat gently before serving.
• Prep Ahead: You can make the French toast custard mixture and the pumpkin syrup a day ahead and store them in the refrigerator, ready for quick cooking in the morning.

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More Recipes You Will Love

If you loved the cozy, sweet, and comforting flavors of this pumpkin-inspired breakfast, you’ll definitely want to explore some of these other fantastic baking and sweet treat recipes:

• For another delightful fall-themed baked good, check out These Easy Pumpkin Spice Muffins Are My Favorite Fall Treat to Bake on Repeat.
• If you’re a fan of no-bake pumpkin desserts, my This Pumpkin Delight Dessert Is My Favorite No-Bake Fall Treat is a must-try.
• For more apple and caramel goodness, don’t miss Luscious Caramel Apple Muffins.
• And for a comforting banana-infused bake, consider This Chocolate Chip Banana Bread Is My Favorite Way to Use Up Overripe Bananas.

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Final Thoughts

This Pumpkin Pie French Toast w/Homemade Pumpkin Syrup is more than just a breakfast; it’s a celebration of autumn’s most beloved flavors. With its tender, spiced pumpkin French toast and rich, aromatic syrup, it’s a dish that promises warmth, comfort, and pure deliciousness. Go ahead, whip up a batch, and let the flavors of fall transform your morning into something truly special!

What’s your favorite fall breakfast tradition? Share your ideas and tips in the comments below! And don’t forget to follow Chef Maniac for more delicious and heartwarming recipes that bring joy to your kitchen.