Pumpkin French Toast Recipe

Name: Lincoln Square Pancake House - Irvingtons Pumpkin French Toast Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 slices thick-sliced pumpkin bread (stale or day-old preferred); 4 large eggs; 1 cups whole milk; 0.25 cups heavy cream; 2 tbs brown sugar (light or dark); 0.5 cups pure pumpkin puree; 1 tsp vanilla extract; 1 tsp ground cinnamon; 0.5 tsp pumpkin pie spice; 0.25 tsp fine salt; 6 tbs unsalted butter (for pan and whipped butter); 0.5 cups maple syrup (for serving); 1 tbs confectioners' sugar (optional, to dust); 0.5 tsp extra pumpkin pie spice (for sprinkling); 0.25 tsp sea salt (pinch for whipped butter)

Inspired by Lincoln Square Pancake House - Irvington

Time40m

Serves4

Delicious pumpkin bread dipped in French toast batter, topped with whipped butter and pumpkin spice seasoning

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Ingredients

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For the French toast

8 slices thick-sliced pumpkin bread (stale or day-old preferred)

4 Large eggs

1 cups whole milk

1/4 cups Heavy cream

2 tbs brown sugar (light or dark)

1/2 cups pure pumpkin puree

1 tsp Watkins vanilla extract

1 tsp Ground cinnamon

1/2 tsp pumpkin pie spice

1/4 tsp fine salt

For cooking & topping

6 tbs unsalted butter (for pan and whipped butter)

1/2 cups maple syrup (for serving)

1 tbs confectioners' sugar (optional, to dust)

1/2 tsp extra pumpkin pie spice (for sprinkling)

1/4 tsp sea salt (pinch for whipped butter)

Method

For the French toast

Make the custard

In a large shallow bowl or baking dish, whisk together 4 large eggs until homogenous. Add 1 cup whole milk, 1/4 cup heavy cream, 2 tablespoons brown sugar, 1/2 cup pumpkin puree, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon pumpkin pie spice, and 1/4 teaspoon fine salt. Whisk vigorously until the sugar dissolves and the mixture is smooth and uniform in color.

Soak the bread

Arrange 8 slices of thick pumpkin bread in a single layer in the custard, flipping each slice to coat both sides. Let the bread soak 20–30 seconds per side for day-old bread (longer, up to 1 minute per side, if very stale). Avoid over-soaking so slices hold shape.

For cooking & topping

Heat the pan

Place a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon unsalted butter and let it melt, swirling to coat the surface. Reduce heat to medium-low if butter browns too quickly.

Cook the French toast

Working in batches (do not overcrowd), lift a soaked pumpkin bread slice from the custard, let excess drip back into the bowl, and place in the hot skillet. Cook 3–4 minutes per side until deep golden brown and slightly crisp at the edges. Add another 1 tablespoon butter to the pan between batches as needed. Transfer cooked slices to a warm oven (200°F / 95°C) on a baking sheet to keep warm while finishing remaining slices.

Prepare whipped butter topping

In a small bowl, using a fork or small whisk, whip 4 tablespoons softened unsalted butter with a pinch (about 1/8–1/4 tsp) sea salt and 1/2 teaspoon pumpkin pie spice until light and slightly fluffy. If desired, add 1 teaspoon maple syrup to sweeten. Spoon or pipe this whipped butter on top of hot French toast just before serving.

Serve

Stack 2 slices per serving on plates. Top each stack with about 1 tablespoon whipped pumpkin butter. Drizzle with 2 tablespoons maple syrup per serving (adjust to taste). Dust with 1/2 tablespoon confectioners' sugar and a light sprinkle of extra pumpkin pie spice (about 1/8–1/4 tsp). Serve immediately.

Storage & reheating (optional)

Leftover cooked French toast can be refrigerated in an airtight container up to 2 days. Reheat in a 350°F (175°C) oven for 8–10 minutes or in a skillet over medium heat until warmed through. Re-whip butter if needed before serving.