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Pumpkin French Toast

Pumpkin French toast with a spiced pumpkin-custard soak for golden-crispy, thick slices and a warm interior. Pan-fried to deeply golden perfection, then topped with maple syrup, powdered sugar, and whipped cream.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

French toast base
  • 8 thick slices brioche or challah Use thick bread for a custard-soaked center.
  • 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 between batches to prevent sticking.
Serving
  • 0.5 maple syrup Warm before drizzling if possible.
  • 0.25 powdered sugar
  • 0.25 whipped cream

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make the pumpkin custard
  1. Whisk eggs, pumpkin puree, milk or half-and-half, maple syrup, pumpkin pie spice, cinnamon, vanilla extract, and salt until smooth and uniform in color.
Cook the French toast
  1. Heat a griddle or skillet over medium heat and melt about 1 tablespoon butter, letting it foam slightly before you start dipping.
  2. Dip each bread slice in the pumpkin custard, letting it soak for 30 seconds per side so the center absorbs without becoming soggy.
  3. Cook the soaked slice for 2-3 minutes per side until deeply golden, adjusting heat as needed to maintain steady browning.
  4. Transfer the cooked French toast to a sheet pan to hold while you repeat cooking with remaining slices, adding more butter as needed for each batch.
Serve
  1. Serve immediately with warm maple syrup, dusted powdered sugar, and whipped cream on top.

Notes

Pro tip: Use thick brioche or challah and keep the soak to 30 seconds per side for a custard-warm interior without falling apart. Refrigerate leftovers in an airtight container up to 2 days; reheat in a skillet over medium-low until warmed through. Freezing isn’t recommended for the best texture, but you can freeze cooked slices and re-crisp briefly if needed. If you want it dairy-free, use a plant-based milk (like oat) and dairy-free butter for cooking.