Pumpkin French Toast Recipe (With Homemade Pumpkin Butter)

Ingredients

• 8 slicesFrench bread, thickly sliced
• 30 ml (2 Tbsp)rapeseed oil, for frying
• 30 g (2 Tbsp)unsalted butter, for frying
• 3 largeeggs
• 160 ml (⅔ cup)whole milk
• 60 ml (¼ cup)pumpkin purée
• 25 g (2 Tbsp)brown sugar
• 2.5 ml (½ tsp)ground cinnamon
• 2.5 ml (½ tsp)vanilla extract
• 7.5 ml (1½ tsp)pumpkin pie spice
• 57 g (4 Tbsp), at room temperatureunsalted butter
• 30 g (¼ cup)icing sugar
• 2.5 ml (½ tsp)pumpkin pie spice
• To tastepancake syrup or maple syrup, to serve

Instructions

1. 1

   Whisk the mixture

   In a large bowl, whisk together the eggs, milk, pumpkin purée, brown sugar, cinnamon, vanilla and 1½ tsp pumpkin pie spice. Pour the mixture into a casserole dish to make dipping the bread easier.

2. 2

   Dip the bread

   Submerge each bread slice in the egg mixture so both sides are coated, then transfer it to a platter. Repeat with the remaining slices.

3. 3

   Heat the pan

   Add the frying butter and oil to a large frying pan. The amount needed may vary with the pan size; cook about 2–3 slices at a time.

4. 4

   Fry until golden

   Cook over medium-high heat for about 2–3 minutes per side, until the bread is golden and crisp.

5. 5

   Make the topping

   Beat the room-temperature butter in a bowl until creamy. Add the icing sugar and ½ tsp pumpkin pie spice, then beat again.

6. 6

   Serve while hot

   Serve the French toast hot with the pumpkin butter topping.

What is pumpkin French toast?

French toast is a familiar American breakfast of bread dipped in an egg-and-milk mixture, then cooked in a pan. This seasonal version adds pumpkin purée and warm spices to the soak.

Thick bread makes it easier to get a soft centre while the outside turns golden. A quick pumpkin-spiced butter gives the finished slices a rich, sweet topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 412 calories, 13g protein, 61g carbs, 12g fat.

The bread and brown sugar supply most of the carbohydrates, while the frying butter, oil and pumpkin butter topping contribute much of the fat. Eggs and milk provide the protein, with additional protein from the bread. Balance the plate with fresh fruit or plain yoghurt alongside a serving.

The pumpkin-spiced soak

Pumpkin purée: use plain purée rather than sweetened pumpkin pie filling, which already contains added sugar and spices. Whisk it thoroughly with the eggs and milk so it coats the slices evenly.

Spices: cinnamon, vanilla and pumpkin pie spice season the custard. Whisk until the brown sugar has dispersed and there are no obvious clumps of pumpkin.

Choosing and dipping the bread

Thick slices: French bread is sturdy enough to hold the egg mixture and keep its shape as it cooks. If the slices are particularly fresh and soft, handle them gently when transferring them to the platter.

Even coating: dip both sides of each slice, then let excess mixture drip back briefly before moving it. Avoid leaving the bread submerged for a long time, as it can become difficult to lift intact.

Getting a crisp, golden finish

Pan heat: medium-high heat helps brown the outside while the centre cooks. If the bread darkens quickly, lower the heat so it has time to cook through.

Batch size: cook about 2–3 slices at a time, as the method directs. Leave enough room to turn each piece without tearing it or crowding the pan.

Making the pumpkin butter

Soft butter: start with butter at room temperature so it can be beaten until creamy. Add the icing sugar and pumpkin pie spice only once the butter is smooth.

Serving: spread the topping over the French toast while it is hot so it softens slightly. Offer pancake or maple syrup at the table for anyone who wants extra sweetness.

When to serve it

This French toast suits a leisurely breakfast or brunch, and the recipe makes six servings. Keep the batches moving from pan to plate so the slices are served hot.

For a fuller plate, pair it with fresh fruit or plain yoghurt. The fresh, cool sides contrast with the warm spiced toast and buttery topping.

Recipe notes & tips

• Whisk the egg mixture well so the pumpkin and spices are distributed through the milk.
• Use a casserole dish for dipping to make it easier to coat the bread evenly.
• Dip both sides of each slice, then transfer it carefully to a platter.
• Cook only about 2–3 slices in the pan at once.
• Beat the topping butter until creamy before adding the icing sugar and spice.
• Serve the toast hot with the pumpkin butter and syrup on the side.

Variations

• Extra cinnamon: Add a little more ground cinnamon to the egg mixture for a stronger cinnamon note.
• Less sweetness: Leave out the syrup at the table and use only the pumpkin butter topping.
• Fruit side: Serve with sliced apple or pear for a fresh accompaniment.
• Dairy-free swap: Use suitable plant-based milk and butter alternatives, noting that the texture may differ.
• Spice adjustment: Reduce the pumpkin pie spice slightly for a gentler flavour.

Common mistakes to avoid

• Using pumpkin pie filling: It is already sweetened and spiced; choose plain pumpkin purée instead.
• Crowding the pan: The slices are harder to turn and brown evenly; cook about 2–3 at a time.
• Over-soaking the bread: It can become fragile; coat both sides and transfer it carefully.
• Starting with cold topping butter: It is harder to beat creamy; let the butter reach room temperature first.
• Cooking too hot: The outside may brown before the centre cooks; reduce the heat if the slices darken too quickly.

How to store

Refrigerate leftover French toast in an airtight container for up to 3 days. Reheat in a frying pan over a moderate heat or in a toaster oven until warmed through; store the pumpkin butter separately in the fridge.

Frequently asked questions