Pumpkin French Toast Cinnamon Butter

This pumpkin-infused French toast transforms ordinary breakfast into a warm autumn experience. The pillowy bread soaks up a rich pumpkin custard before being pan-fried to golden perfection and topped with a decadent brown sugar cinnamon butter that melts beautifully over each slice.

I first created this recipe during a rainy October weekend when my nieces were visiting. The delighted looks on their faces as they took their first bites convinced me this would become our new autumn tradition. Now it's requested at every family gathering from September through November.

Ingredients

For the Pumpkin French Toast

• Brioche or challah bread slices. The rich egg content in these breads creates the perfect canvas for French toast. Day-old bread works best as it absorbs more custard without falling apart.
• Large eggs. These provide structure and richness to the custard. Room temperature eggs incorporate more smoothly with other ingredients.
• Milk or half-and-half. Creates the custardy base. Using half-and-half adds extra richness but whole milk works beautifully too.
• Pumpkin purée. The star ingredient that infuses seasonal flavor. Be sure to use 100% pure pumpkin not pumpkin pie filling.
• Brown sugar. Adds caramel notes that complement the pumpkin perfectly. Dark brown sugar provides deeper flavor.
• Vanilla extract. Enhances all the other flavors. Pure vanilla extract rather than imitation makes a noticeable difference.
• Ground cinnamon and nutmeg. Essential warm spices that define pumpkin baking. Freshly grated nutmeg elevates the flavor profile dramatically.

For the Brown Sugar Cinnamon Butter

• Unsalted butter. The foundation of this compound butter. Make sure it's properly softened for easy mixing.
• Brown sugar. Creates a caramel flavor that melts into a sauce-like consistency when heated. Light or dark brown both work well.
• Ground cinnamon. Provides warmth and depth to the butter. Ceylon cinnamon offers a more delicate flavor if available.

Step-by-Step Instructions

Prepare the Pumpkin Custard

Crack eggs into a wide shallow dish with enough surface area to dip your bread slices. Add milk pumpkin purée brown sugar vanilla cinnamon nutmeg and salt. Whisk vigorously until the mixture is completely smooth with no streaks of egg visible. The consistency should be like a thin pancake batter.

Heat Your Cooking Surface

Place a large nonstick skillet or griddle over medium heat. Allow it to heat for about 3 minutes to ensure even cooking. Add a tablespoon of butter and swirl to coat the entire surface. The butter should sizzle gently but not smoke.

Dip and Soak the Bread

Take one slice of bread and quickly dip it into the pumpkin custard flipping to coat both sides. Let it rest in the mixture for 5 to 10 seconds per side depending on the freshness of your bread. Slightly stale bread can soak longer. Lift the bread allowing excess custard to drip off.

Cook to Golden Perfection

Place the soaked bread onto the hot buttered surface. Cook for 2 to 3 minutes until the bottom is golden brown and slightly crisp. Flip with a thin spatula and cook the second side for another 2 minutes. The center should feel springy when pressed lightly.

Make the Compound Butter

While the French toast cooks place softened butter in a small bowl. Add brown sugar cinnamon and salt. Using a fork or small spatula beat the ingredients together until completely incorporated and the mixture is light and fluffy. The texture should resemble a soft frosting.

Serve and Garnish

Transfer the finished French toast to warm plates. Top each serving with a generous dollop of the brown sugar cinnamon butter which will begin to melt immediately. Add optional toppings like maple syrup powdered sugar or toasted pecans if desired.

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The brown sugar cinnamon butter is truly what elevates this recipe from good to extraordinary. I discovered this trick after watching my grandmother spread a similar mixture on her morning toast. The way it melts into the warm French toast creates pockets of caramelized sweetness that makes syrup almost unnecessary. Now I keep a roll of this compound butter in my freezer during fall for quick flavor upgrades to everything from oatmeal to roasted sweet potatoes.

Make-Ahead Options

This pumpkin French toast works beautifully as a make-ahead breakfast. You can prepare the pumpkin custard mixture up to 24 hours in advance and store it covered in the refrigerator. Just give it a quick whisk before using. For busy mornings or holiday breakfasts you can even cook the French toast completely cool it and refrigerate in an airtight container. Reheat the slices in a 350°F oven for about 10 minutes or pop them in the toaster for individual servings.

Seasonal Variations

While this recipe shines during pumpkin season you can adapt it throughout the year. In summer try substituting the pumpkin purée with mashed ripe banana and adding a hint of cinnamon and cardamom. For winter holidays incorporate a tablespoon of eggnog into the custard and finish with freshly grated nutmeg. Spring calls for a lighter version with a teaspoon of lemon zest added to the custard and topped with fresh berries instead of the compound butter.

Serving Suggestions

Create a cozy autumn brunch by pairing this pumpkin French toast with savory sides to balance the sweetness. Crispy bacon or breakfast sausage provides a perfect contrast. For a special occasion brunch serve alongside a spiced apple cider mimosa. I love to set up a toppings bar with the brown sugar cinnamon butter maple syrup toasted pecans diced apples and whipped cream letting everyone customize their plate.

Cultural Context

French toast known as pain perdu or lost bread in French cooking originated as a way to use stale bread that would otherwise be thrown away. This pumpkin version builds on that sustainable tradition while incorporating distinctly American fall flavors. The addition of pumpkin purée and warm spices connects this dish to the heritage of American harvest celebrations and Thanksgiving traditions making it both practical and culturally significant.

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Common Questions

→ Can I make the pumpkin mixture ahead of time?

Yes! You can prepare the pumpkin custard mixture up to 24 hours in advance and store it covered in the refrigerator. Just whisk it again before using to ensure all ingredients are well combined.

→ What's the best type of bread to use?

Brioche or challah bread work best as they're rich, slightly sweet, and have a texture that soaks up the custard mixture without falling apart. Day-old or slightly stale bread is ideal as it absorbs more flavor without becoming soggy.

→ Can I freeze leftover slices?

Absolutely! Place cooled slices in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer bag or container. Reheat in a toaster or oven at 350°F until warmed through, about 5-7 minutes.

→ How can I make this dairy-free?

Use your favorite plant-based milk (oat milk works especially well) and a dairy-free butter alternative for both cooking and making the cinnamon butter spread. The flavor will be slightly different but still delicious.

→ What can I serve with this besides the cinnamon butter?

This dish pairs wonderfully with maple syrup, toasted pecans, fresh berries, whipped cream, or even a dollop of Greek yogurt. For an extra indulgent breakfast, add a side of crispy bacon or breakfast sausage for contrast.

→ Can I use homemade pumpkin purée?

Yes! Fresh homemade pumpkin purée works beautifully in this recipe. Just make sure to drain excess moisture if your purée seems watery compared to canned versions, as too much liquid can make the toast soggy.