Pumpkin French Toast
Pumpkin French toast soaks thick bread in a pumpkin-spice custard for a Fall brunch centerpiece perfect for Halloween morning. Cook until golden with set custard (no raw egg in the center) and serve with maple and whipped cream.
🛒Ingredients
- 6 thick slices brioche or Texas toast
- 3 large eggs
- 3/4 cup milk
- 1/3 cup pumpkin puree
- 2 tablespoons brown sugar
- 1 teaspoon vanilla
- 1 1/2 teaspoons pumpkin pie spice
- Pinch of salt
- Butter for the skillet
- Maple syrup and whipped cream for serving
🔧Kitchen Tools Needed
- Whisk
- Shallow dish
- Skillet or griddle
- Spatula
📝Instructions
- 1
Whisk eggs, milk, pumpkin, brown sugar, vanilla, pumpkin pie spice, and salt until smooth.
- 2
Heat a skillet or griddle over medium; butter lightly.
- 3
Dip each bread slice 10–15 seconds per side (do not soak soggy). Cook 2–3 minutes per side until deep golden and custard is fully set in the center.
- 4
Keep warm on a plate. Serve with maple and whipped cream.
- 5
Refrigerate leftovers 2 days; reheat in a 325°F oven or toaster oven until hot.
🥗Nutrition Information
⚡Calories per serving: 340
🏷️Recipe Tags
❓Frequently Asked Questions
Best bread?
Day-old brioche or Texas toast holds custard without falling apart.
Raw egg worry?
Cook until the center is set and steaming — no wet custard when you peek.
Make a casserole?
Layer dipped bread in a buttered dish, pour remaining custard, refrigerate overnight, bake 350°F until set (~35–45 min, 160°F+ center).
Dairy-free?
Use oat milk and oil instead of butter in the pan.
