This cozy and flavorful breakfast dish combines the creamy, spiced essence of pumpkin pie with the golden crispness of classic French toast. It’s one of my favorite ways to celebrate fall flavors without baking an entire pie. The custard is rich with pumpkin purée, cinnamon, vanilla, and pumpkin pie spice — and the chopped walnuts add just the right amount of texture. Every bite tastes like autumn comfort.

Why You’ll Love This Recipe

I love how easy this is to make with ingredients I usually have on hand during the colder months. It’s indulgent yet balanced, and it brings together the best parts of two favorites — pumpkin pie and French toast — into one satisfying meal. This recipe works beautifully for a special breakfast, a lazy weekend brunch, or even a breakfast-for-dinner kind of night. The leftovers also reheat well, making it perfect for prepping ahead.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon vegetable oil (for greasing the skillet)
1 cup half-and-half
4 large eggs
½ cup canned pumpkin purée
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
½ teaspoon pumpkin pie spice
¼ cup finely chopped walnuts
8 slices day-old bread (such as French bread or white sandwich bread)

Directions

Heat a large skillet or griddle over medium heat and lightly grease it with vegetable oil.
In a medium mixing bowl, whisk together the half-and-half, eggs, pumpkin purée, cinnamon, vanilla extract, and pumpkin pie spice until smooth and well combined.
Stir in the chopped walnuts so they’re evenly distributed throughout the custard mixture.
Dip one slice of bread into the pumpkin custard, allowing it to soak for a few seconds on each side. Let the excess drip off.
Place the soaked bread onto the preheated skillet and cook until golden brown, about 3 minutes per side.
While the first slice is cooking, stir the mixture again to redistribute the walnuts, then repeat the dipping and cooking process with the remaining slices of bread.
Serve warm, optionally topped with maple syrup, powdered sugar, or additional chopped nuts.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

I sometimes use pecans instead of walnuts for a slightly sweeter, buttery crunch.
For a dairy-free version, I swap the half-and-half with coconut milk or almond milk and use a neutral oil or plant-based butter to cook.
When I want a richer result, I use brioche or challah bread instead of plain sandwich bread.
A dash of nutmeg or ground cloves adds even more warmth to the flavor profile.
I like to serve it with a dollop of whipped cream or a drizzle of maple syrup to mimic that pumpkin pie finish.

Storage / Reheating

If I have leftovers, I store them in an airtight container in the refrigerator for up to 2 days. To reheat, I prefer using a skillet or toaster oven to keep the edges crisp. The microwave works in a pinch but can make the toast a little soft. For longer storage, I freeze cooked slices between sheets of parchment paper and reheat them directly from frozen in the oven or toaster.

FAQs

What type of bread works best for pumpkin pie French toast?

I find that slightly stale or day-old bread is ideal because it absorbs the custard without falling apart. French bread, challah, or brioche are all excellent options.

Can I make this ahead of time?

Yes, I often prepare the custard the night before and store it in the fridge. In the morning, all I need to do is dip the bread and cook. I don’t recommend soaking the bread overnight, though — it gets too soggy.

How can I make it nut-free?

If I’m serving someone with a nut allergy, I just leave out the walnuts. The toast is still flavorful and spiced without them.

What toppings go well with this?

I like serving this French toast with maple syrup, whipped cream, or a sprinkle of powdered sugar. Sliced bananas or a spoonful of vanilla yogurt also pair nicely.

Can I double this recipe?

Absolutely. I double the ingredients and use a large griddle to cook multiple slices at once. It’s great for feeding a crowd or preparing breakfast for the week.

Conclusion

Pumpkin Pie French Toast is one of those breakfasts that feels indulgent yet simple. It brings all the flavors of fall to the table with very little effort. I love making it during the cooler months, especially when I want something warm, comforting, and a little festive. It’s a go-to in my kitchen — and once you try it, I think it’ll become one in yours too.