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–+ servings
Pumpkin bread french toast 1

Pumpkin Bread French Toast

Transform day-old pumpkin bread into a restaurant-quality brunch with this quick and delicious French toast recipe. The subtle spices in pumpkin bread create a perfect foundation for the custard-like transformation, resulting in an indulgent breakfast experience that's both economical and impressive.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast, Brunch
Cuisine American
Servings 3 servings
Calories 450 kcal

Equipment

  • Large Skillet or Griddle
  • Shallow Wide Bowl
  • Wire Rack
  • Baking Sheet

Ingredients
  

Pumpkin Bread French Toast

  • 6 slices day-old pumpkin bread about 1-inch thick
  • 3 large eggs preferably at room temperature
  • 3/4 cup whole milk substitute: almond milk for dairy-free option
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 pinch salt
  • 2 tbsp unsalted butter for cooking (substitute: coconut oil)

For Serving (Optional)

  • maple syrup
  • whipped cream
  • chopped pecans
  • fresh berries

Instructions
 

  • Slice your day-old pumpkin bread into 1-inch thick slices. If your pumpkin bread is still fresh and soft, lightly toast the slices in a 300°F oven for about 5 minutes per side to dry them slightly.
  • In a shallow, wide bowl, whisk together the eggs, milk, vanilla extract, cinnamon, nutmeg, and salt until thoroughly combined.
  • Place each slice of pumpkin bread in the custard mixture, allowing it to soak for 30 seconds per side. Watch carefully—you want the bread saturated but not falling apart.
  • Heat a large skillet or griddle over medium heat. Add 1 tablespoon of butter and swirl to coat the surface.
  • Cook the soaked bread slices for 3-4 minutes on each side until golden brown and slightly crisp around the edges, while maintaining a custard-like center.
  • Work in batches of 2-3 slices depending on your pan size, adding more butter as needed.
  • Place cooked slices on a wire rack set over a baking sheet in a 200°F oven to keep warm while cooking remaining pieces.
  • Serve warm with your choice of toppings such as maple syrup, whipped cream, chopped pecans, or fresh berries.

Notes

The slightly stale texture of day-old pumpkin bread works magic here, as it absorbs the custard mixture without falling apart.
For a lighter version that reduces calories by approximately 25% while maintaining the indulgent experience:
  • Use low-fat milk or unsweetened almond milk instead of whole milk
  • Replace 1-2 whole eggs with 2-3 egg whites
  • Swap butter for a light coating of cooking spray
  • Choose a pumpkin bread recipe that uses applesauce instead of oil
  • Serve with fresh fruit and a light drizzle of pure maple syrup
For storage: Refrigerate leftovers in an airtight container for up to 2 days. For longer storage, freeze for up to 1 month and reheat in a 350°F oven.

Nutrition

Calories: 450kcalCarbohydrates: 58gProtein: 12gFat: 20gSodium: 380mgFiber: 3gSugar: 32g
Keyword French Toast, Pumpkin Bread, Leftover Recipe, Fall Breakfast, Pumpkin Spice
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