Pumpkin Bread French Toast
Thick slices of homemade pumpkin bread dipped in a spiced custard and pan-fried until golden and crisp on the outside, soft and custardy inside. A cozy autumn breakfast that tastes like the best parts of pumpkin pie and French toast in every warm, maple-drizzled bite. Ready in under 30 minutes.
For 4 servings
- prep · ~5 min
Preheat oven and prepare the loaf pan.
1.Preheat oven to 350°F (175°C).2.Grease a 9x5 inch loaf pan with a little oil or butter. - mix · ~1 min
Mix the dry ingredients for pumpkin bread.
In a large bowl, whisk together flour, cinnamon, nutmeg, cloves, and salt until well combined.
- mix · ~2 min
Combine the wet ingredients for the batter.
In another bowl, whisk together pumpkin puree, sugar, oil, and 2 eggs until smooth and fully blended.
- mix · ~1 min
Fold wet and dry mixtures together.
Pour the wet mixture into the dry ingredients. Stir gently just until no dry streaks remain. Do not overmix.
TIPOvermixing develops gluten and makes the bread tough. Stop as soon as the flour disappears. - bake · ~40 min
Bake the pumpkin bread.
Pour batter into the prepared loaf pan and smooth the top. Bake on the center rack for 40 minutes, or until a toothpick inserted in the center comes out clean.
TIPIf the top browns too quickly, tent loosely with foil for the last 10 minutes. - rest · ~60 min
Cool the pumpkin bread completely.
Let bread cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely before slicing. This firms up the crumb so it holds together during dipping.
TIPDay-old pumpkin bread works even better since slightly stale bread soaks up more custard without falling apart. - prep · ~1 min
Slice the cooled pumpkin bread.
Cut the cooled loaf into 8 thick slices, about 1 inch each.
- mix · ~2 min
Make the custard for dipping.
1.In a shallow bowl or pie dish, whisk 3 eggs until beaten.2.Add milk and vanilla extract; whisk until smooth and frothy.TIPA shallow, wide dish makes dipping slices easier and more even than a deep bowl. - fry · ~10 min
Fry the French toast until golden.
1.Melt a thin pat of butter in a skillet over medium heat.2.Dip each slice of pumpkin bread into the custard, letting it soak 15-20 seconds per side.3.Place soaked slices in the skillet. Cook until golden brown on the bottom, about 3 minutes.4.Flip carefully and cook until the second side is golden and the center is set, another 2-3 minutes.TIPKeep heat at medium. Too high and the butter burns; too low and the toast gets soggy without crisping. - serve · ~1 min
Serve warm with maple syrup.
Stack slices on plates, drizzle generously with maple syrup, and serve immediately while hot and crisp.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Let the pumpkin bread cool completely before slicing to prevent crumbling in the custard.
- 2Use day-old pumpkin bread for a sturdier slice that soaks up custard without falling apart.
- 3Soak each slice for exactly 15-20 seconds per side to avoid oversaturation and sogginess.
- 4Cook over medium heat to achieve a golden crust without burning the butter.
- 5Wipe the skillet clean between batches to prevent burnt custard residue from sticking.
- 6Keep finished slices warm in a 200°F oven on a baking sheet while cooking the rest.
Adapt it for your goals.
Vegan
Replace eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg) and use plant-based milk and butter substitute. The texture will be slightly less rich but still delicious.
Gluten FreeGluten-Free
Swap all-purpose flour with a 1:1 gluten-free baking blend. Add 1/2 tsp xanthan gum if the blend doesn't include it, to maintain structure.
Low SugarLow-Sugar
Reduce sugar in the pumpkin bread to 1/4 cup and use unsweetened vanilla almond milk in the custard. Sweeten with extra maple syrup at serving to control sugar intake.
Stuffed French ToastStuffed French Toast
Cut a pocket in each bread slice, fill with a cream cheese and brown sugar mixture, then dip and fry. Great for a decadent brunch.
Savory SweetSavory-Sweet
Reduce sugar in the bread to 1/4 cup, omit cloves, and add 1/2 tsp black pepper to the custard. Serve with crispy bacon and a drizzle of hot honey.
Why this is on our healthy list.
Rich in Vitamin A
Pumpkin puree is packed with beta-carotene, which the body converts to vitamin A for eye health and immune support.
Good Source of Protein
Each serving contains eggs and milk, providing high-quality protein for muscle repair and satiety.
Antioxidant Spices
Cinnamon, nutmeg, and cloves offer anti-inflammatory compounds that support overall wellness.
Caffeine-Free Breakfast
A warm, comforting morning meal made without coffee or tea, suitable for those avoiding caffeine.
No Artificial Additives
Made from scratch with basic pantry ingredients, avoiding preservatives and artificial flavors found in commercial French toast mixes.
Frequently asked questions
Yes, but choose a dense, moist loaf. Supermarket pumpkin bread can be softer, so reduce soak time to 10 seconds per side to prevent sogginess.
