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Pumpkin French Toast

Pumpkin French Toast with a spiced pumpkin custard soak for soft, custardy centers and deep golden edges. Thick brioche or challah slices are pan-cooked until browned, then served with warm maple syrup and a powdered sugar dusting.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

French Toast
  • 8 thick slices brioche or challah bread
  • 4 large eggs
  • 0.75 cup whole milk
  • 0.5 cup pumpkin purée
  • 2 tbsp pure maple syrup
  • 1 tsp vanilla extract
  • 1.5 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.25 tsp salt
  • 2 tbsp unsalted butter
Serving
  • 1 warm maple syrup
  • 1 powdered sugar
  • 1 whipped cream (optional)
  • 0.5 cup chopped pecans
  • 1 fresh orange slices (optional)

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Make the pumpkin custard
  1. Whisk together the eggs, whole milk, pumpkin purée, pure maple syrup, vanilla extract, pumpkin pie spice, ground cinnamon, ground nutmeg, and salt in a shallow dish until smooth.
  2. Dip each slice of thick brioche or challah bread into the pumpkin mixture for 20–30 seconds per side, allowing the bread to absorb the custard without becoming overly soft.
Cook the French toast
  1. Heat 1 tablespoon of unsalted butter in a large skillet or griddle over medium heat until melted and lightly foaming.
  2. Cook each soaked slice for 3–4 minutes per side, adding the remaining unsalted butter as needed, until each piece is deep golden brown and cooked through.
  3. Transfer the pumpkin French toast to a serving platter or sheet pan and keep warm while cooking the remaining slices.
Serve
  1. Serve immediately with warm maple syrup, a dusting of powdered sugar, chopped pecans, whipped cream if desired, and fresh orange slices if desired.

Notes

For the best custard texture, keep the soak time to 20–30 seconds per side so the bread stays tender instead of gummy. Store leftovers covered in the fridge up to 3 days; reheat on a skillet over medium-low until warmed through. Freezing is not recommended for best texture. If you want a dairy-free option, use unsweetened oat milk and swap in a dairy-free butter.