Pumpkin French Toast Recipe

Whisk wet ingredients

In a large shallow mixing bowl or wide baking dish, crack in the eggs and whisk until homogenous.

Add the milk, pumpkin puree, brown sugar, granulated sugar, and vanilla extract to the eggs. Whisk until smooth and the sugars are dissolved.

Stir in the ground cinnamon, ground ginger, ground nutmeg, and salt. Whisk until spices are evenly incorporated and the custard is silky. Set the custard aside for 5 minutes to let the spices bloom.

Prepare bread

Lay the brioche or challah slices in a single layer on a tray or plate. If the slices are very fresh and soft, toast them lightly or refrigerate 15–30 minutes first so they soak without falling apart.

Place a large nonstick or cast-iron skillet over medium heat and add 1 tablespoon of butter. Allow it to melt and foam but not brown.

Working two slices at a time (or as fits your pan), dip each slice into the pumpkin custard for 10–15 seconds per side, pressing gently so the custard soaks but the bread doesn’t disintegrate. Let excess drip back into the bowl.

Carefully transfer the soaked slice to the hot skillet. Cook for 3–4 minutes on the first side, until golden brown and set, then flip and cook another 2–3 minutes until cooked through and the exterior is caramelized. Add more butter (about 1 tsp) to the pan as needed between batches.

Transfer cooked French toast to a warm baking sheet in a low oven (about 200°F / 95°C) to keep warm while you cook remaining slices.

Once all slices are cooked, arrange on plates. Dust with powdered sugar if desired, sprinkle with toasted chopped pecans, add a dollop of whipped cream if using, and drizzle with maple syrup to taste.

Serve immediately while warm.