Irresistible Pumpkin Spice Babka French Toast Recipe

The aroma of warm pumpkin spice wafting through the kitchen? That’s the magic of this Pumpkin Spice Babka French Toast. If you’re like me, there’s something about the combination of soft, pillowy babka paired with cozy autumn spices that feels like pure comfort. I first whipped this up on a crisp fall morning, and let me tell you—it’s been a family favorite ever since.

This isn’t your average French toast. The buttery, swirled layers of babka soak up the custard mixture like a dream, while the pumpkin spice adds that nostalgic seasonal touch we all crave. Whether you’re hosting brunch or just treating yourself to something special, this recipe is one you’ll want to keep on repeat. Let’s dive into the delicious details!

Why You’ll Love This Recipe

• Perfectly Indulgent: The rich babka paired with warm spices creates a decadent flavor profile that’s hard to resist.
• Seasonal Comfort: Pumpkin spice screams fall, making this recipe ideal for cozy mornings or holiday brunches.
• Unique Twist: Using babka instead of regular bread takes traditional French toast to the next level (without any extra effort).
• Kid-Friendly: It’s a hit with the family—kids love the sweetness, and adults appreciate the gourmet feel.
• Make-Ahead Option: Babka French toast can be prepped ahead, so you can enjoy more time with loved ones.

This recipe is all about turning everyday ingredients into something extraordinary. Trust me, once you try it, you’ll wonder why you ever settled for plain bread. Plus, it’s versatile—serve it with whipped cream, syrup, or fresh fruit for endless possibilities!

What Ingredients You Will Need

This Pumpkin Spice Babka French Toast recipe uses simple ingredients that pack a flavorful punch. Here’s what you’ll need:

• Babka: About 6 slices of pumpkin spice or chocolate babka. (You can find it at specialty bakeries or make your own!)
• Eggs: 4 large eggs, room temperature.
• Milk: 1 cup whole milk or your favorite dairy-free alternative.
• Heavy Cream: 1/4 cup for richness.
• Pumpkin Puree: 1/3 cup (not the pumpkin pie filling). This adds a subtle pumpkin flavor.
• Vanilla Extract: 1 teaspoon for warmth.
• Pumpkin Spice: 1 teaspoon (a blend of cinnamon, nutmeg, ginger, and cloves).
• Brown Sugar: 2 tablespoons for sweetness.
• Butter: For frying (unsalted butter works best).
• Optional Toppings: Maple syrup, whipped cream, powdered sugar, or crushed nuts.

Feel free to adapt based on what you have on hand. For example, use challah or brioche if babka isn’t available, and adjust the spice level to your taste!

Equipment Needed

• Large Mixing Bowl: For whisking the custard mixture.
• Whisk: Helps to combine ingredients evenly.
• Non-Stick Skillet or Griddle: Ensures the French toast cooks evenly without sticking.
• Spatula: For flipping the slices.
• Measuring Cups and Spoons: Precision is key for the custard mixture.

If you don’t have a griddle, no worries—a good-quality frying pan works just as well. And for cleanup, trust me, a silicone spatula is your best friend!

Preparation Method

1. Prepare the Custard: In a large mixing bowl, whisk together the eggs, milk, heavy cream, pumpkin puree, vanilla extract, pumpkin spice, and brown sugar. Ensure everything is well combined.
2. Slice the Babka: Cut the babka into thick slices (about 3/4-inch). This thickness helps it hold up during soaking and cooking.
3. Soak the Bread: Dip each slice of babka into the custard mixture, allowing it to soak for 15-20 seconds per side. You want the bread to absorb the flavor without falling apart.
4. Heat the Pan: Place your skillet or griddle over medium heat. Add a tablespoon of butter and let it melt completely.
5. Cook the French Toast: Add the soaked babka slices to the hot skillet. Cook for 2-3 minutes per side, or until golden brown and slightly crisp on the edges.
6. Keep Warm: Transfer cooked slices to a baking sheet and keep them warm in a 200°F (93°C) oven while you cook the rest.
7. Serve: Plate the French toast, then top with your favorite additions—maple syrup, whipped cream, powdered sugar, or fresh fruit.

Pro Tip: If your custard starts to thicken while you’re soaking slices, give it a quick whisk to smooth it out again!

Cooking Tips & Techniques

• Don’t Rush the Soak: Let the babka absorb the custard fully for the best texture.
• Use Medium Heat: High heat can burn the outside before the inside cooks through.
• Butter Management: Add butter in small amounts for each batch to prevent burning.
• Test First Slice: Cook one slice first to check your timing and heat before proceeding with the rest.
• Make Ahead Tip: Prepare the custard mixture the night before and store it in the fridge for easy assembly in the morning.

Learning from experience, I’ve found that babka can be fragile, so handle it with care when flipping!

Variations & Adaptations

• Gluten-Free Version: Use gluten-free brioche or challah instead of babka.
• Extra Pumpkin Flavor: Add a tablespoon of pumpkin spice syrup to the custard mixture.
• Chocolate Lover’s Twist: Use chocolate babka and drizzle with chocolate sauce before serving.
• Dairy-Free Option: Replace milk and cream with almond milk and coconut cream, and use dairy-free butter.
• Seasonal Adaptation: Swap pumpkin spice for apple pie spice and serve with caramelized apple slices instead.

I once tried this with cinnamon raisin bread when I couldn’t find babka, and it was delightful—don’t be afraid to experiment!

Serving & Storage Suggestions

This dish is best served warm, fresh off the skillet, but here are some tips for serving and storing:

• Serving: Pair with coffee or chai tea for a cozy breakfast. Add a dollop of whipped cream and sprinkle of pumpkin spice for an Instagram-worthy presentation!
• Storage: Refrigerate leftovers in an airtight container for up to 2 days.
• Reheating: Warm slices in the oven at 350°F (175°C) for 5-7 minutes or in a skillet over low heat.

The flavors deepen as it sits, so leftovers taste just as amazing—if not better!

Nutritional Information & Benefits

Here’s a quick nutritional breakdown (per serving):

• Calories: Approximately 320
• Protein: 8g
• Carbohydrates: 40g
• Fat: 12g
• Fiber: 2g

The pumpkin puree adds beta-carotene, while the eggs provide protein to help keep you full. This recipe can be adapted to fit most dietary needs, making it as indulgent or healthy as you like!

Conclusion

There you have it—Pumpkin Spice Babka French Toast that’s equal parts indulgent and cozy. I love how it transforms simple ingredients into something memorable, perfect for celebrating fall mornings or impressing guests at brunch. Don’t be afraid to customize it with your favorite toppings or twists!

Have you tried this recipe? I’d love to hear your thoughts, variations, or even your French toast fails (we’ve all been there!). Comment below and share your experience. And if you love it, don’t forget to pin it for later!

Now go grab some babka and let the pumpkin spice season begin!

FAQs

Can I use regular bread instead of babka?

Absolutely! Brioche or challah are great alternatives if babka isn’t available.

Is this recipe suitable for a vegan diet?

Yes, with some adjustments! Use a dairy-free milk alternative, coconut cream, and an egg substitute like flax eggs.

How do I prevent the French toast from getting soggy?

Don’t soak the babka for too long, and make sure your skillet is preheated before cooking.

Can I make this ahead of time?

Yes, you can prepare the custard mixture in advance and refrigerate it overnight. Cook the French toast fresh for best results.

What toppings go well with this French toast?

Maple syrup, whipped cream, powdered sugar, fresh fruit, or even caramel sauce are all delicious options.

Print