Oh, the smell of pumpkin and cinnamon wafting through my kitchen on a crisp fall morning—it’s pure magic! My Pumpkin French Toast with Brown Sugar and Cinnamon Butter isn’t just breakfast; it’s a hug in food form. I stumbled onto this recipe years ago when I had leftover canned pumpkin and a craving for something cozy. Now, it’s our family’s go-to autumn treat, especially on lazy weekends when we want breakfast to feel special. The secret? That brown sugar-cinnamon butter melting into every warm, pumpkin-spiced bite. Trust me, once you try it, you’ll understand why we make it on repeat all season long.
Why You’ll Love This Pumpkin French Toast with Brown Sugar and Cinnamon Butter
This isn’t just French toast—it’s a whole fall experience on a plate! Here’s why it’ll become your new breakfast obsession:
Cozy Fall Flavors in Every Bite
That first bite of Pumpkin French Toast with Brown Sugar and Cinnamon Butter feels like wrapping yourself in a warm blanket. The pumpkin adds this incredible moistness that makes regular French toast seem boring, while the cinnamon butter creates these little caramelized pockets of joy. It’s like pumpkin pie met French toast and they decided to throw the best breakfast party ever!
Easy Breakfast Crowd-Pleaser
You know those recipes that look fancy but secretly take minutes? This is one of them. The batter comes together while your coffee brews, and that cinnamon butter? Just stir ingredients together—no fancy techniques needed. My kids go wild for it (even the picky one!), and it’s perfect for when you have overnight guests. Pro tip: Make extra—people always come back for seconds!
Ingredients for Pumpkin French Toast with Brown Sugar and Cinnamon Butter
Okay, let’s talk ingredients—because the magic starts here! I’ve learned over the years that using the right stuff makes all the difference between “good” and “oh-my-goodness-I-need-this-every-morning” French toast. Here’s exactly what you’ll need:
For the French Toast:
- 10 slices of brioche or challah bread (about 1-inch thick—day-old works amazingly!)
- 3 eggs (large, room temperature blends smoother)
- 3/4 cup whole milk (2% works in a pinch, but whole gives that luscious texture)
- 6 oz. canned pumpkin puree (not pumpkin pie filling—we want pure pumpkin!)
- 2 tsp. pure vanilla extract (the good stuff—imitation just won’t cut it here)
- 2 tbsp. all-purpose flour (this secret ingredient helps the batter cling perfectly)
- 1/2 tsp. ground cinnamon (freshly opened for maximum flavor)
- 1 tbsp. packed dark brown sugar (pack it in that spoon—we want every bit of molasses goodness)
For the Cinnamon Butter (the REAL star):
- 4 tbsp. unsalted butter (very softened—leave it out for 30 minutes first)
- 1/2 tsp. ground cinnamon
- 1 tsp. packed dark brown sugar
- 1/4 tsp. freshly grated nutmeg (trust me, fresh makes a world of difference)
Quick note: When I say “packed” brown sugar, I mean really press it into your measuring spoon with the back of another spoon. And that butter? It should dent easily when poked—if it’s melting, pop it in the fridge for 5 minutes. These little details make all the difference in getting that perfect pumpkin French toast with brown sugar and cinnamon butter we’re after!
Step-by-Step Instructions for Pumpkin French Toast with Brown Sugar and Cinnamon Butter
Alright, let’s get cooking! I’ve made this Pumpkin French Toast with Brown Sugar and Cinnamon Butter so many times, I could do it in my sleep—but I’ll walk you through every little trick I’ve learned over the years. Follow these steps, and you’ll have golden, pumpkin-spiced perfection in no time!
Preparing the Pumpkin Mixture
First things first—grab your biggest mixing bowl (trust me, you’ll need the space!). Crack in those 3 eggs and whisk them like you mean it—we want them nice and frothy. Now, pour in the milk while whisking constantly to create a smooth base. Here’s where the magic happens: dollop in that pumpkin puree and keep whisking until there are no lumps left. The batter should look like a creamy orange dream at this point!
Now, sprinkle in the flour, cinnamon, and that glorious packed brown sugar. Whisk again until everything’s fully incorporated—no dry pockets hiding at the bottom! The perfect consistency? It should coat the back of a spoon thickly but still drip off slowly. Too thin? Add another tablespoon of flour. Too thick? A splash more milk will fix it. Set this aside while you prep the rest—the flavors will start mingling beautifully.
Cooking the French Toast Perfectly
Heat your skillet or griddle over medium heat—not too hot, or the outside will burn before the inside cooks! I test mine by flicking a few water droplets—when they dance and evaporate quickly, it’s ready. While it heats, grab your bread slices. Dip each one in the pumpkin mixture for about 3 seconds per side—just enough to soak up the goodness without turning to mush. Let excess batter drip off before transferring to the skillet.
Now, here’s the golden rule (literally!): cook for 2-3 minutes per side. Peek underneath after 2 minutes—when it’s that perfect caramel brown, flip it! The second side usually cooks slightly faster. You’ll know it’s done when the edges look slightly crisp and the center springs back when gently pressed. Transfer to a wire rack (not a plate—this prevents sogginess!) while you cook the rest. Repeat until all your Pumpkin French Toast with Brown Sugar and Cinnamon Butter dreams come true!
Making the Cinnamon Butter
While your last batch cooks, let’s make that life-changing cinnamon butter. Remember how we left the butter out to soften? It should be at that perfect “spreadable” consistency—if your finger leaves an indent without sinking through, it’s ready. Plop it into a small bowl and add the cinnamon, brown sugar, and nutmeg. Now, stir vigorously with a fork or small whisk until completely smooth and all the sugar dissolves into the butter.
Pro tip: If your butter was too firm, microwave it for 5 seconds—no more!—to soften. Too soft? Pop it in the fridge for 2 minutes. The perfect cinnamon butter should hold its shape when scooped but melt instantly on warm toast. Dollop it generously over your stack of Pumpkin French Toast with Brown Sugar and Cinnamon Butter, and watch as it cascades down the sides in the most delicious way possible. Breakfast heaven achieved!
Pro Tips for the Best Pumpkin French Toast
Want to take your Pumpkin French Toast with Brown Sugar and Cinnamon Butter to the next level? Here are my foolproof tricks! Mix the wet ingredients the night before—just whisk in the flour and spices in the morning for a faster breakfast. Stale bread absorbs batter way better (I purposely buy extra brioche a day ahead!). And that cinnamon butter? Make a double batch—it keeps for weeks in the fridge for instant fall flavor on pancakes or muffins too!
Serving Suggestions for Pumpkin French Toast with Brown Sugar and Cinnamon Butter
Now comes the best part—decking out your Pumpkin French Toast with Brown Sugar and Cinnamon Butter with all the delicious toppings! I love getting creative here—it’s like decorating a Christmas tree, but with breakfast. The cinnamon butter alone is heavenly, but why stop there? Here are my favorite ways to make it extra special:
First, real maple syrup is non-negotiable in my house. The amber-grade stuff pools into all those little nooks and crannies, mingling with the cinnamon butter to create this caramel-like sauce that’ll have you licking your plate. For texture, I always sprinkle toasted pecans—their crunch plays perfectly against the soft toast. Just toss them in a dry pan for 2-3 minutes until fragrant!
Feeling fancy? A dollop of freshly whipped cream takes this over the top—I sometimes spike mine with a teaspoon of bourbon for adult brunches. And if you really want to impress, try candied bacon crumbles or a dusting of powdered sugar mixed with extra cinnamon. Honestly? My kids love it simplest—just that glorious Pumpkin French Toast with Brown Sugar and Cinnamon Butter stacked high, maybe with some fresh apple slices on the side for crunch. However you serve it, I promise every bite will taste like fall!
Storage and Reheating
Okay, confession time—I rarely have leftovers of this Pumpkin French Toast with Brown Sugar and Cinnamon Butter (it’s that good!), but when I do, here’s how I keep them tasting fresh. First, let the toast cool completely—no stacking while warm or you’ll get a soggy mess. Then, layer them between parchment paper in an airtight container. They’ll keep in the fridge for up to 2 days, though honestly, they’re best eaten within 24 hours.
Now, reheating is where the magic happens!
My go-to methods:
- Toaster: Perfect for single servings! Pop slices in straight from the fridge—the cinnamon butter will melt beautifully as it warms. Use the lightest setting first—you can always toast longer if needed.
- Oven: Great for bigger batches. Arrange on a baking sheet at 350°F for about 5 minutes, then flip and go another 3 minutes. This keeps the texture just-right—crisp outside, fluffy inside.
Word to the wise—avoid the microwave unless you like rubbery toast! If you must, 15-second bursts with a paper towel underneath can work in a pinch. And that cinnamon butter? It stores beautifully in the fridge for weeks—just soften it at room temp for 10 minutes before using again. Sometimes I’ll even spread extra on before reheating for an extra flavor boost!
Nutritional Information
Let’s talk numbers—but keepin’ it real! My Pumpkin French Toast with Brown Sugar and Cinnamon Butter is definitely a treat, but here’s the scoop on what you’re enjoying. Remember, these are estimates since ingredient brands can vary (and let’s be honest—who measures maple syrup perfectly?). Per generous serving of two slices with that dreamy cinnamon butter, you’re looking at:
- Calories: 320 (worth every one!)
- Sugar: 12g (mostly from that natural pumpkin goodness and brown sugar)
- Protein: 9g (eggs and milk do their thing)
- Fat: 14g (butter makes it better, right?)
Quick note: If you’re watching sugar, you can reduce the brown sugar slightly—the pumpkin brings natural sweetness. And for my dairy-free friends? Swap in almond milk and plant-based butter—I’ve done it many times with great results! At the end of the day, this is about enjoying those cozy fall flavors without stressing over every digit. Life’s too short not to savor that first bite of warm, cinnamon-kissed perfection!
Frequently Asked Questions
Over the years, I’ve gotten so many questions about my Pumpkin French Toast with Brown Sugar and Cinnamon Butter—here are the ones that pop up most often with my tried-and-true answers!
Can I use fresh pumpkin instead of canned?
You absolutely can, but hear me out—canned pumpkin gives that perfect thick consistency every time. Fresh pumpkin tends to be more watery, so if you go that route, roast and puree it first, then strain it through cheesecloth overnight to remove excess moisture. Honestly? I keep canned pumpkin stocked all fall just for this recipe—it’s consistent, convenient, and tastes amazing!
Can I make this pumpkin French toast ahead?
Yes! Here’s how I do it: Mix the wet ingredients (minus flour) the night before and refrigerate. In the morning, whisk in the dry ingredients—the batter comes together in seconds! For larger crowds, I’ll cook all the toast, let it cool completely, then reheat batches in the oven at 350°F for about 8 minutes. That cinnamon butter? Make a double batch—it keeps beautifully in the fridge for weeks!
What’s the best dairy-free option?
My sister’s dairy-free, so we’ve tested this thoroughly! Swap the milk for unsweetened almond or oat milk (they have the best neutral flavor). For the cinnamon butter, use your favorite plant-based butter—just make sure it’s the stick kind, not tub-style. Miyoko’s and Country Crock Plant Butter both work great. The texture might be slightly different, but the cozy flavors still shine through!
Why does my French toast sometimes turn out soggy?
Ah, the soggy toast struggle! Three quick fixes: 1) Use slightly stale bread—fresh bread soaks up too much batter. 2) Don’t over-soak—3 seconds per side is plenty! 3) Let cooked toast rest on a wire rack, not a plate (that trapped steam is the enemy of crispness). Follow these, and you’ll get that perfect golden crispness every time.
Can I freeze leftovers?
You can, but with a caveat—the texture won’t be quite as magical. If you do freeze, layer cooled slices between parchment paper in an airtight container for up to a month. Reheat straight from frozen in a 375°F oven for about 10 minutes. That said? This Pumpkin French Toast with Brown Sugar and Cinnamon Butter is truly best fresh—I always recommend making just what you’ll eat that day!
Share Your Pumpkin French Toast Experience
Nothing makes me happier than seeing photos of your Pumpkin French Toast with Brown Sugar and Cinnamon Butter creations popping up in my kitchen adventures! Did your kids go crazy for it like mine do? Maybe you put your own spin on the toppings? I’d love to hear how it turned out—every family adds their own special touch that makes the recipe uniquely theirs.
If you snap a pic of that glorious stack drizzled with maple syrup (or however you served it!), tag me @ThePumpkinQueen—I swear I do a little happy dance every time I see your fall breakfast spreads! And if you loved it as much as we do, leave a quick star rating on the recipe page. Your notes help other home cooks decide if it’s right for their family. Mostly though? I just love knowing this cozy recipe is bringing as much warmth to your kitchen as it does to mine. Happy cooking, friends!
Print
Irresistible Pumpkin French Toast with Brown Sugar Butter Bliss
- Total Time: 25 mins
- Yield: 5 servings 1x
- Diet: Vegetarian
Description
A delicious twist on classic French toast, featuring pumpkin, brown sugar, and cinnamon butter for a cozy breakfast treat.
Ingredients
- 10 slices of brioche or challah bread
- 3 eggs
- 3/4 cup milk
- 6 oz. canned pumpkin
- 2 tsp. vanilla
- 2 tbsp. flour
- 1/2 tsp. cinnamon
- 1 tbsp. brown sugar
- For the butter:
- 4 tbsp. butter, very softened
- 1/2 tsp. cinnamon
- 1 tsp. brown sugar
- 1/4 tsp. nutmeg
Instructions
- Whisk eggs, milk, pumpkin, vanilla, flour, cinnamon, and brown sugar in a bowl.
- Heat a non-stick skillet over medium heat.
- Dip each bread slice into the pumpkin mixture, coating both sides.
- Cook on the skillet for 2-3 minutes per side until golden brown.
- In a small bowl, mix softened butter, cinnamon, brown sugar, and nutmeg for the cinnamon butter.
- Serve French toast warm with a dollop of cinnamon butter.
Notes
- Use thick-cut bread for better texture.
- Adjust cinnamon to taste.
- Top with maple syrup if desired.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 slices
- Calories: 320
- Sugar: 12g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 135mg
Keywords: pumpkin french toast, cinnamon butter, breakfast recipe
