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Pumpkin French Toast

Pumpkin French toast is made with thick brioche or challah dipped in a spiced pumpkin custard, then pan-cooked until deeply golden outside and creamy inside. Serve it stacked and drizzled with warm maple syrup for a cozy breakfast with a custardy center and crisp edges.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

French toast base
  • 8 thick slices brioche or challah Use thick cut bread for a custardy interior.
  • 3 eggs
  • 0.33 cup pumpkin puree
  • 0.67 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 butter for cooking Add more butter as needed between batches.
  • 1 maple syrup for serving Serve warm over the finished toast.
  • 1 powdered sugar
  • 1 whipped cream

Equipment

  • 1 cast iron skillet

Method
 

Make the pumpkin custard
  1. Whisk the eggs, pumpkin puree, whole milk (or half-and-half), maple syrup, pumpkin pie spice, cinnamon, vanilla extract, and salt until smooth.
  2. Set the pumpkin custard aside while you heat the griddle or skillet.
Cook the French toast
  1. Heat a griddle or skillet over medium heat and melt 1 tbsp butter.
  2. Dip each bread 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, adding more butter to the pan as needed to prevent sticking and keep browning even.
Serve
  1. Serve the French toast stacked, drizzled with warm maple syrup, dusted with powdered sugar, and topped with whipped cream.

Notes

For the best custardy center, use thick brioche or challah and let each slice soak the full 30 seconds per side. Refrigerate leftovers in an airtight container up to 2 days; rewarm on a skillet over medium-low until heated through. Freezing is not recommended because the custard texture softens. For a dairy-light option, use half-and-half substitute or a plant-based milk (choose one that measures 1:1) and use vegan butter for cooking.