Pumpkin Spice French Toast

published Dec 8, 2019
Pumpkin Spice French Toast

Everything you love about the iconic Pumpkin Spice Latte (espresso powder and all) transformed in quick and easy French Toast.


Prep10 minutes

Cook12 minutes to 14 minutes

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Pumpkin Spice French Toast
Credit: Joe Lingeman

In the world of Starbucks drinks, nothing is more divisive than the Pumpkin Spice Latte. You either love it or you hate it — there’s no in between. As for me, I love the combination of pumpkin, warm spices, and rich espresso, and I proudly stand on team PSL. So much so, in fact, that I’ve created an entire breakfast inspired by the latte: an unbelievably delicious pumpkin spice French toast.

This recipe is everything I love about Starbucks’ iconic Pumpkin Spice Latte transformed into a quick and easy French toast recipe. It comes together in less than 20 minutes and is seasoned with warm pumpkin pie spice and a dash of espresso powder to make it taste just like the real deal.

What Is Pumpkin Pie Spice, Anyways?

This recipe uses store-bought pumpkin pie spice to replicate the iconic flavor of the Starbucks latte. You can find it in the spice section of most well-stocked grocery stores near the other baking spices. It’s typically made with a blend of spices including cinnamon, nutmeg, ginger, clove, mace, and allspice — but the specific blend varies from brand to brand. While you can certainly make your own, we like to use a store-bought blend to save a few minutes.

Pumpkin Spice French Toast

Everything you love about the iconic Pumpkin Spice Latte (espresso powder and all) transformed in quick and easy French Toast.

Prep time 10 minutes

Cook time 12 minutes to 14 minutes

Serves 4

Nutritional Info


For the custard:

  • 1 1/2 cups

    whole milk, heavy cream, or a combination

  • 6

    large eggs

  • 1 cup

    pumpkin purée

  • 2 tablespoons

    maple syrup

  • 1 tablespoon

    espresso powder

  • 2 teaspoons

    pumpkin pie spice

  • 1/4 teaspoon

    kosher salt

For the French toast:

  • 8 (1-inch) thick slices

    challah bread

  • 2 tablespoons

    unsalted butter, divided, plus more for serving

  • Maple syrup, for serving

  • 1/2 cup

    chopped, toasted pecans


  1. Make the custard: Place 1 1/2 cups whole milk or heavy cream, 6 large eggs, 1 cup pumpkin purée, 2 tablespoons maple syrup, 1 tablespoon espresso powder, 2 teaspoons pumpkin pie spice, and 1/4 teaspoon kosher salt in a large bowl. Whisk until fully combined and no streaks of unbeaten egg remain. Pour into a 9x13-inch baking dish.

  2. Make the French toast: Cut 8 (1-inch) thick slices challah bread.

  3. Place 4 slices in a single layer in the custard. Soak, flipping once, until moistened but not falling apart, 1 to 2 minutes per side. Transfer the soaked slices to a wire rack set over a baking sheet. Repeat with the remaining 4 slices.

  4. Melt 1 tablespoon of the unsalted butter in a large nonstick skillet over medium heat until sizzling but not browned. Add 4 challah slices in a single layer and cook until the bottoms are golden-brown and crispy, 3 to 4 minutes. Flip and cook until the second side is browned, 2 to 3 minutes more. Transfer to a serving plate. Add the remaining 1 tablespoon unsalted butter to the skillet and repeat cooking the remaining challah slices.

  5. Top each serving with maple syrup, butter, a dusting of pumpkin pie spice, and 2 tablespoons chopped, toasted pecans.

Recipe Notes

The bread: We suggest using sliced challah bread for this recipe, but you can use just about any thickly sliced bread you have on hand.

Espresso powder: This recipe calls for espresso powder, which can be found in the coffee or baking section of most well-stocked grocery stores. If unavailable, instant coffee granules can be used instead.

Storage: Leftovers can be refrigerated in an airtight container up to 5 days or frozen up to 2 months.