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Pumpkin Pie French Toast with Homemade Pumpkin Syrup

5 from 7 votes
There's something magical about autumn, isn't there? The crisp air, the vibrant colors, and the comforting aroma of pumpkin spice everything! If you're anything like me, fall weekends are practically made for cozy brunches and delicious, homemade treats. And what's better than taking a classic breakfast favorite and giving it a festive fall makeover? Get ready to fall in love with this Pumpkin Pie French Toast with Homemade Pumpkin Syrup. It's like a warm hug in breakfast form, and trust me, it's way easier to make than you might think!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pumpkin Pie French Toast
  • 1 loaf challah or brioche bread sliced thickly
  • 4 large eggs
  • 1 cup milk or almond milk
  • 1/2 cup pumpkin puree pure pumpkin puree, not pumpkin pie filling
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • butter for cooking
For the Homemade Pumpkin Syrup
  • 1 cup maple syrup
  • 1/4 cup pumpkin puree
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • Pinch salt

Equipment

  • Large bowl
  • Skillet or Griddle
  • Small saucepan

Method
 

  1. Step 1: Prep the Custard: Grab a large bowl. Whisk together the eggs, milk, that gorgeous pumpkin puree, brown sugar, vanilla extract, pumpkin pie spice, and cinnamon until everything is wonderfully smooth and combined. This is your flavor base!
  2. Step 2: Heat the Skillet: Get your skillet or griddle nice and warm over medium heat. Melt a little butter in it – just enough to coat the bottom.
  3. Step 3: Dip the Bread: Now for the fun part! Take each thick slice of bread and gently dip it into the pumpkin custard. Make sure both sides get a good coating, but don’t let it soak for too long, or it might get mushy.
  4. Step 4: Cook to Golden Perfection: Carefully place the dipped bread slices onto the hot, buttered skillet. Let them cook for about 3 to 4 minutes on each side. You’re looking for a beautiful golden brown color and a perfectly cooked center. Add a bit more butter to the skillet between batches if needed – that’s my little secret for extra crispiness!
  5. Step 5: Whip Up the Syrup: While your French toast is getting its tan, let’s make the syrup. In a small saucepan, combine the maple syrup, pumpkin puree, pumpkin pie spice, cinnamon, vanilla extract, and that pinch of salt. Heat it over medium heat, stirring constantly, until it’s smooth and warmed through. Once it’s all blended and lovely, take it off the heat. It’s that easy!
  6. Step 6: Serve and Enjoy: Stack up your warm, golden French toast slices and give them a generous drizzle of that homemade pumpkin syrup. You can even sprinkle on a little extra cinnamon or a dollop of whipped cream if you’re feeling fancy. It’s a breakfast that truly tastes like fall!

Notes

Leftovers are a good thing, right?
  • Storing French Toast: Once cooled, store leftover French toast in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in a toaster oven, skillet, or microwave until warmed through.
  • Storing Syrup: The homemade pumpkin syrup will keep well in an airtight container in the refrigerator for up to a week. Give it a good shake or stir before using.