Go Back

Pumpkin French Toast

Pumpkin French toast with thick brioche or challah soaked in a spiced pumpkin custard, then pan-fried until deeply golden. The inside stays warm and creamy, topped with maple syrup, powdered sugar, and whipped cream.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin French Toast
  • 8 thick slices brioche or challah
  • 3 eggs
  • 0.3333333333 cup pumpkin puree
  • 0.6666666667 cup whole milk or half-and-half
  • 2 tbsp maple syrup
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 0.25 tsp salt
  • 1 tbsp butter for cooking
  • maple syrup for serving
  • powdered sugar
  • whipped cream

Equipment

  • 1 cast iron skillet

Method
 

Make the pumpkin custard
  1. Whisk the eggs, pumpkin puree, milk or half-and-half, maple syrup, pumpkin pie spice, cinnamon, vanilla extract, and salt until smooth and evenly colored.
Cook the French toast
  1. Heat a griddle or skillet over medium heat and melt 1 tablespoon butter.
  2. Dip each brioche or challah slice in the pumpkin custard and let it soak for 30 seconds per side.
  3. Cook each soaked slice for 2-3 minutes per side, until deeply golden.
  4. Work in batches so the pan stays at medium heat, adding more butter as needed between batches.
Serve
  1. Serve the pumpkin French toast with warm maple syrup, powdered sugar, and whipped cream.

Notes

For the best pumpkin-custard interior, use thick brioche or challah and keep the soaking to 30 seconds per side so the bread doesn’t become too saturated. Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat in a skillet or toaster oven until warmed through. Freezing is not recommended because the custard-soaked texture can become soft when thawed. For a lighter option, use low-fat milk (or a lactose-free milk) in the custard while keeping the same soak time.