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Pumpkin French Toast with Brown Sugar Cinnamon Butter | Fall Breakfast

Celebrate fall with this pumpkin French toast topped with rich brown sugar and cinnamon butter! Soft, fluffy slices infused with pumpkin spice flavors make the perfect cozy breakfast or brunch treat. Easy to make, full of seasonal goodness, and sure to impress family and friends.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast, Brunch, Holiday Treat
Cuisine American, Fall / Seasonal, Vegetarian (optional vegan adaptation)
Servings 4 (2 slices each)
Calories 320 kcal

Equipment

  • Skillet or griddle
  • Mixing bowls
  • Whisk
  • Measuring cups & spoons
  • Spatula
  • Knife + cutting board
  • Small bowl for cinnamon butter

Ingredients
  

For the French Toast:

  • 4–6 slices brioche, challah, or thick-cut bread
  • ¾ cup pumpkin puree (canned or fresh)
  • 3 large eggs
  • ½ cup milk or milk alternative
  • 2 tbsp brown sugar
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ⅛ tsp ground ginger
  • Pinch cloves
  • Butter or oil for cooking

For the Brown Sugar Cinnamon Butter:

  • ½ cup unsalted butter, softened
  • 3 tbsp brown sugar
  • ½ tsp cinnamon
  • Pinch of salt (optional)

Optional Toppings:

  • Maple syrup
  • Fresh berries or banana slices
  • Whipped cream
  • Toasted nuts

Instructions
 

  • Prepare custard: In a bowl, whisk together pumpkin puree, eggs, milk, brown sugar, vanilla, and spices until smooth.
  • Make cinnamon butter: Beat softened butter with brown sugar and cinnamon until smooth; refrigerate until ready to serve.
  • Preheat skillet/griddle over medium heat; lightly grease.
  • Dip bread slices into pumpkin custard, coating evenly but not oversaturated.
  • Cook French toast: Place slices on skillet; cook 3–4 minutes per side until golden brown and cooked through.
  • Serve immediately: Top with cinnamon butter, drizzle with maple syrup, and add optional fresh fruit or whipped cream.

Notes

  • Vegan/Dairy-Free: Use plant-based milk, flax or chia eggs, and non-dairy butter.
  • Flavor Variations: Add espresso (pumpkin spice latte style), chocolate chips, or toasted nuts.
  • Storage: Refrigerate French toast and cinnamon butter separately for up to 2–3 days; reheat in skillet or oven.
  • Tips for Perfect Texture: Slightly dry bread slices, medium heat cooking, and avoid over-soaking in custard to prevent sogginess.
  • Make-Ahead: Prepare custard and cinnamon butter in advance; assemble just before cooking.
Keyword autumn brunch, brunch recipe, cinnamon butter, fall breakfast, Pumpkin French toast, pumpkin spice, seasonal breakfast, soft custard toast