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Fall Pumpkin French Toast

Thick-cut bread soaked in a rich, spiced pumpkin custard and grilled to golden-brown perfection. A decadent and cozy fall breakfast or brunch.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings (2 slices each)
Course: Breakfast, Brunch, Dessert
Cuisine: American, Seasonal
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Custard Batter
  • 4 large eggs
  • 0.5 cup whole milk or half-and-half
  • 0.5 cup pumpkin puree not pie filling
  • 0.25 cup light brown sugar packed
  • 2 tsp vanilla extract
  • 2 tsp pumpkin pie spice
  • 0.25 tsp salt
French Toast
  • 8 slices thick-cut bread Brioche, Challah, or Texas Toast
  • 3 tbsp unsalted butter for cooking
For Serving
  • thick maple syrup for drizzling
  • powdered sugar for dusting
  • whipped cream or crème fraîche for topping

Equipment

  • Large shallow dish
  • Whisk
  • Griddle or large skillet

Method
 

  1. In a shallow dish, whisk together eggs, milk, pumpkin puree, brown sugar, vanilla, pumpkin pie spice, and salt until smooth and the batter is thick.
  2. Dip bread slices into the custard, letting each side soak for 30 seconds to 1 minute, ensuring they are fully coated but not overly soggy.
  3. Heat a griddle or skillet over medium heat. Add 1 tablespoon of butter and let it melt to coat the surface.
  4. Place soaked bread slices on the hot griddle without crowding.
  5. Cook for 3-4 minutes per side until golden brown, caramelized, and cooked through. Add more butter for subsequent batches.
  6. Serve immediately, dusted with powdered sugar, a dollop of whipped cream, and a generous drizzle of thick, gooey maple syrup.

Notes

Use canned pumpkin puree, not pie filling. For a thicker syrup, simmer maple syrup in a saucepan for 5-10 minutes to reduce it slightly. The thick batter helps prevent the bread from falling apart during soaking.