Description
Thick slices of hearty bread soaked in a warmly spiced pumpkin custard, then griddled until deeply golden and caramelized on the outside with a soft, almost bread-pudding-like center. Each bite delivers cozy autumn flavor with a whisper of cinnamon, nutmeg, and cloves balanced by rich vanilla and a touch of sweetness.
Ingredients
- 8 slices thick-cut brioche or challah bread, sliced 1 to 1 1/4 inches thick
- 4 large eggs
- 3/4 cup whole milk
- 1/2 cup canned pure pumpkin puree
- 2 tbsp light brown sugar, firmly packed
- 1 1/2 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp freshly grated nutmeg
- 1/8 tsp ground cloves
- 1/8 tsp fine sea salt
- 3 tbsp unsalted butter, divided
- For serving: pure maple syrup, warmed
- For serving: 1/2 cup lightly sweetened whipped cream
- For serving: 1/4 cup toasted pecan halves, roughly chopped
Instructions
- Preheat the oven to 200°F / 93°C. Line a rimmed baking sheet with a wire rack; this setup will hold finished slices warm and crisp while you work in batches.
- In a large shallow baking dish or pie plate, crack the 4 large eggs and whisk vigorously until the yolks and whites are completely homogenous and slightly frothy, about 45 seconds.
- Add the 3/4 cup whole milk, 1/2 cup pumpkin puree, 2 tbsp light brown sugar, 1 1/2 tsp vanilla extract, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/8 tsp cloves, and 1/8 tsp fine sea salt. Whisk until the brown sugar is fully dissolved and the custard is smooth with no streaks of pumpkin, about 1 minute.
- Place a wire rack over a sheet pan near the stove. Arrange the 8 bread slices on the wire rack. Using a ladle, pour the custard evenly over both sides of each slice, turning the bread once to coat, then let the slices rest in the custard for 30 seconds per side. The bread should feel saturated but not falling apart—if slices begin to shred, reduce soaking time by 10 seconds per side.
- Set a large 12-inch nonstick or well-seasoned cast-iron skillet over medium heat. Add 1 tbsp of the unsalted butter and let it melt completely. Watch for the butter to foam and then subside—when the foam disappears and the butter smells nutty but has not browned, the skillet is ready.
- Working in batches, carefully lift 2 to 3 soaked bread slices from the custard letting the excess drip back into the dish for a second, then lay them in the skillet without crowding. Leave at least 1 inch between slices so steam can escape and the edges can caramelize rather than steam.
- Cook the first side for 3 to 4 minutes, peeking at the underside after the 3-minute mark. Flip only when the bottom is deeply golden brown with a few darker caramelized spots and releases easily from the pan without sticking. If the bread sticks, let it cook 30 seconds longer before flipping.
- Add the remaining 2 tbsp butter to the skillet around the edges of the pan as you flip each batch, tilting the skillet so the melting butter slides underneath each slice. Cook the second side for another 3 to 4 minutes until the bottom is equally browned and the center of each slice is set but soft to the touch.
- Transfer finished slices to the prepared wire rack on the sheet pan and keep them warm in the preheated 200°F / 93°C oven while you repeat with the remaining soaked bread.
- While the final batch cooks, warm the maple syrup in a small saucepan over low heat until just flowing, about 2 minutes. Do not let the syrup boil or it may seize and become sticky.
- To serve, stack 2 slices per plate, drizzle generously with the warmed maple syrup, and top with a spoonful of lightly sweetened whipped cream and a scattering of toasted pecan pieces.
- Serve immediately while the toast is crisp on the exterior and custardy within. If any slices have sat in the warm oven longer than 10 minutes, run them briefly in the hot skillet for 30 seconds per side to recrisp.
Notes
Store leftover pumpkin French toast in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F / 177°C oven on a wire rack set over a baking sheet for 7 to 9 minutes until hot and crisp, or in a nonstick skillet over medium heat for 2 to 3 minutes per side. Freeze cooled slices in a single layer on a sheet pan until solid, then transfer to a zip-top freezer bag for up to 2 months. Reheat frozen slices directly in a 350°F / 177°C oven for 12 to 15 minutes, flipping halfway. For best texture, avoid microwaving, which makes the custard soggy.
Nutrition
- Calories: 518
- Sugar: 26g
- Sodium: 496mg
- Unsaturated Fat: 11g
- Carbohydrates: 63g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 228mg
Keywords: pumpkin french toast, pioneer woman pumpkin french toast, pumpkin french toast recipe, autumn breakfast, brunch recipe, pumpkin spice, griddled french toast, fall breakfast, cinnamon nutmeg, thick cut bread