Make breakfast a little spooky (and very cozy) with this Halloween French Toast Recipe. It’s kid-approved, party-friendly, and naturally flavored with warm pumpkin pie spice. You can cut the bread into bat, ghost, or pumpkin shapes and finish with a silky black-cocoa drizzle or a bright orange glaze—no artificial dyes needed.
Author note: Tested twice with brioche and once with gluten-free sandwich bread. Best texture came from slightly stale brioche, 1-inch thick, with a 25–30 second soak per side and a well-preheated pan.
At a Glance
- Servings: 8 slices (about 4–6 if using large cookie cutters)
- Prep Time: 15 minutes
- Cook Time: 12–15 minutes
- Total Time: 30 minutes
- Difficulty: Easy
- Estimated Cost: $8–$12 (US)
Ingredients
- Bread: 8 slices brioche, challah, or Texas toast (about 1 in / 2.5 cm thick; ~14–16 oz / 400–450 g total)
- Eggs: 4 large
- Milk: 1 cup (240 ml) — dairy-free works (oat/almond)
- Pumpkin puree (100%): 1/2 cup (120 g)
- Brown sugar: 2 tbsp (24 g)
- Pumpkin pie spice: 2 tsp (6 g) (or 1 1/2 tsp cinnamon + 1/4 tsp nutmeg + 1/4 tsp ginger)
- Vanilla extract: 2 tsp (10 ml)
- Fine salt: 1/4 tsp (1.5 g)
- Butter or oil for pan: 2 tbsp (28 g) butter or 2 tbsp neutral oil/vegan butter
- To serve: Pure maple syrup, powdered sugar (confectioners’), optional vegan candy eyes or mini chocolate chips
Optional “spooky” glazes (choose one or both):
- Black Cocoa Drizzle: Powdered sugar 1/2 cup (60 g) + black cocoa powder 1 tbsp (6 g) + milk (or DF milk) 1–2 tbsp (15–30 ml)
- Orange Glaze (no dye): Powdered sugar 1/2 cup (60 g) + carrot juice 1–2 tbsp (15–30 ml) + tiny pinch turmeric for warmth, optional
Swaps & Notes (dairy-free, gluten-free, no alcohol/pork)
| Need | Use this swap | Notes |
|---|---|---|
| Dairy-free | Oat or almond milk; vegan butter | Same amounts as dairy. |
| Gluten-free | Sturdy GF sandwich bread | Slightly stale works best. |
| No artificial dyes | Black cocoa or black sesame paste; carrot juice | Avoid activated charcoal if on meds; black cocoa is flavor-safe. |
| Lower sugar | Reduce brown sugar to 1 tbsp | Flavor still great with maple syrup on top. |
| Extra protein | Add 1 tbsp (8 g) milk powder or 2 tbsp (14 g) collagen to custard | Optional, keeps batter balance. |
Step-by-Step Instructions
- Cut shapes (optional): If using cookie cutters, press firmly into each bread slice to make bats, ghosts, or pumpkins. Save trimmings for snacking or French toast “bites.”
- Whisk the custard: In a wide bowl, whisk eggs, milk, pumpkin puree, brown sugar, pumpkin pie spice, vanilla, and salt until very smooth.
- Preheat & grease: Heat a large nonstick or cast-iron skillet over medium for 2–3 minutes. Melt 1 tsp butter or add a light film of oil. (Keep the rest nearby.)
- Dip and cook: Dip each slice (or shape) 25–30 seconds per side until saturated but not falling apart. Let excess drip, then cook 2–3 minutes per side until deeply golden with dry edges. Adjust heat so it browns without scorching.
- Glaze & serve: Whisk your chosen glaze to a drizzleable consistency. Plate, dust with powdered sugar, add candy eyes, then finish with black cocoa or orange glaze and warm maple syrup.
Pro Tips & Variations (for this Halloween French Toast Recipe)
- Use day-old bread. Slight staling helps the custard soak evenly and prevents a soggy center.
- Pan temperature matters. A 2–3 minute preheat is key. If it smokes, it’s too hot; if it pales, bump the heat slightly.
- Make French toast “bites.” Cube the trimmings, quick-dip, then pan-toast into crispy little bites—perfect for snack-friendly goblins.
- Two spooky glazes:
- Black Cocoa: Dark, Oreo-like flavor; no artificial color.
- Orange Carrot: Bright color with gentle sweetness; a pinch of turmeric intensifies the hue naturally.
- Stuffed treat (optional): Mix 4 oz (113 g) softened cream cheese (or vegan cream cheese) with 2 tbsp (24 g) powdered sugar and 2 tbsp (30 g) pumpkin puree. Spread between two shapes, then dip and cook slightly longer on low to warm through.
- Casserole shortcut: Layer cut shapes in a buttered 9×13 in (23×33 cm) pan, pour custard over, chill 30 minutes, then bake at 350°F (177°C) for 30–35 minutes until set.
Air-Fryer Method
Dip as directed, then air-fry at 375°F (190°C) for 5–6 minutes, flip, and air-fry 3–4 minutes more. Lightly mist the basket and tops with oil for best browning.
Serving Suggestions
- Warm maple syrup plus a drizzle of black cocoa or orange glaze.
- Sliced apples or pears, toasted pecans or pumpkin seeds.
- Dollop of Greek yogurt or coconut yogurt.
- For a party board: mix shapes, French toast bites, fresh fruit, and a small bowl of glaze with spoons.
Storage & Reheating
- Fridge: Up to 3–4 days in an airtight container.
- Freezer: Up to 2 months (layer with parchment).
- Reheat:
- Oven: 350°F (177°C) for 8–10 minutes (from fridge) or 12–15 minutes (from frozen).
- Toaster or air fryer: 350–375°F (177–190°C) for 3–5 minutes.
- Food safety: Because this recipe includes eggs and milk, refrigerate leftovers within 2 hours. Reheat leftovers to 165°F (74°C).
Troubleshooting
- Soggy center: Bread too fresh or too thin; reduce soak to ~20 seconds per side; finish in a 325°F (163°C) oven for 5 minutes to set.
- Eggy taste: Whisk longer for a fully emulsified custard and add a touch more spice or vanilla.
- Sticking/burning: Pan not properly preheated or not enough fat. Wipe pan between batches if sugar residue builds.
FAQs
Q1: Can I make this Halloween French Toast Recipe without pumpkin?
A1: Yes. Replace pumpkin puree with 1/4 cup (60 ml) extra milk and add another 1/2 tsp cinnamon.
Q2: What’s the best bread for spooky shapes?
A2: Slightly stale brioche or challah (1 in / 2.5 cm thick) holds clean edges after cutting and soaks evenly.
Q3: Is activated charcoal okay for the black color?
A3: Skip it, especially if you take medications—charcoal can interfere. Use black cocoa or black sesame paste instead.
Q4: Can I prep the custard the night before?
A4: Yes. Whisk and chill up to 24 hours. Re-whisk before dipping.
Q5: How do I keep batches warm?
A5: Hold on a rack-lined sheet in a 200°F (93°C) oven up to 30 minutes.
Nutrition (per serving)
Approximate for 1 slice with glaze and syrup: Calories: 320; Protein: 10 g; Carbs: 42 g; Fat: 11 g