Pumpkin French Toast * Recipe
Make Pumpkin French Toast * Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Custard / Batter
Bread & Assembly
Optional Toppings
Method
Custard / Batter
- 1
Whisk wet ingredients
In a wide shallow dish or bowl large enough to fit a slice of bread, crack the eggs and whisk them until smooth. Whisk in the whole milk and heavy cream until combined.
- 2
Add pumpkin & seasonings
Whisk in the pumpkin puree, brown sugar, maple syrup, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, and salt until completely incorporated and smooth. Taste and adjust sweetness or spices if desired.
- 3
Let the batter rest for 5 minutes so the spices bloom and the pumpkin hydrates; whisk briefly again before using.
Bread & Cooking
- 4
Prepare bread
If your bread is very fresh and soft, slightly dry it by leaving slices uncovered for 30 minutes or toasting very lightly. This helps them soak without falling apart. Use 6–8 slices depending on thickness (about 1-inch slices recommended).
- 5
Soak slices
Working 2–3 slices at a time, submerge each slice in the pumpkin custard for about 15–30 seconds per side, pressing gently so the custard soaks in but the bread does not become soggy. For very thick/stale bread, soak up to 60 seconds per side.
- 6
Heat pan or griddle
Place a large skillet or griddle over medium heat and add 1 tablespoon of butter. Allow butter to foam and the pan to reach about 325–350°F (moderate). If using a nonstick pan, you can reduce butter slightly.
- 7
Cook the French toast
Place soaked slices onto the hot pan without crowding. Cook 3–4 minutes per side, or until bottoms are deep golden brown and slightly crisp; flip and cook another 2–3 minutes. Adjust heat as needed so the centers heat through without burning the outside. Add more butter (about 1 tsp) between batches.
- 8
Transfer finished slices to a warm oven set to 200°F (95°C) or a plate covered with foil to keep warm while cooking remaining slices.
Serving & Toppings
- 9
Plate and garnish
Stack 2–3 slices per serving on plates. Drizzle with maple syrup and sprinkle with powdered sugar and toasted nuts, if using. Add a dollop of whipped cream for extra richness.
- 10
Serve immediately while hot. Leftovers can be refrigerated up to 2 days and reheated in a skillet or oven at 350°F (175°C) until warmed through.