Fall Pumpkin French Toast 9 Incredible Reasons to Love
Golden edged, custardy centered French toast infused with real pumpkin and warm spices. Simple steps, chef tips, and make ahead options for flawless fall brunch.
Equipment
- Nonstick Skillet or Griddle
- Wire Rack
- Rimmed Baking Sheet
- Shallow Dish
- Whisk
- Spatula
Ingredients
For the Bread
- 4 thick slices brioche or challah day old for best texture
For the Pumpkin Custard
- 2 large eggs room temperature
- 1/3 cup pumpkin purée well stirred
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- fine salt pinch, to balance sweetness
For the Pan
- unsalted butter for flavor
- neutral oil for steady browning
Optional Toppings
- warm maple syrup
- lightly sweetened whipped cream
- crushed pecans or powdered sugar
Instructions
- Warm the oven to 200°F and set a wire rack over a rimmed baking sheet to keep cooked slices crisp.
- Whisk eggs until smooth in a shallow dish. Add milk, pumpkin purée, vanilla, salt, cinnamon, nutmeg, and cloves. Whisk until silky and even.
- Heat a nonstick skillet over medium low. Melt a little butter with a little neutral oil. The surface is ready when a drop of custard sizzles softly.
- Lay a bread slice in the custard for 20 to 30 seconds. Flip and soak the second side the same amount. Let excess drip back into the dish.
- Cook 2 to 3 minutes per side until deep golden with lightly crisp edges. Adjust heat to keep steady browning and wipe the pan if milk solids darken.
- Transfer cooked slices to the warm rack. Repeat with remaining bread, refreshing the pan with small amounts of butter and oil as needed.
- Serve immediately with warm maple syrup, pumpkin spice syrup, or whipped cream. A small pinch of flaky salt brightens sweetness.
Notes
Use day old brioche or challah for structure and a creamy center. Avoid over soaking to prevent sogginess. If pumpkin purée looks watery, blot briefly with a paper towel. For extra richness, top with mascarpone and crushed pecans. Keep finished slices on a rack in a warm oven so they stay crisp.