Quick Recipe Version (TL;DR)
Quick Ingredients
- For the French toast: 8 thick slices brioche or challah, 4 large eggs, 3/4 cup whole milk, 1/2 cup pumpkin puree, 2 tablespoons light brown sugar, 2 teaspoons vanilla extract, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground cloves, 1/4 teaspoon fine salt, 2 tablespoons unsalted butter for cooking
- For the spiced syrup: 1/2 cup pure maple syrup, 2 tablespoons unsalted butter, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, 1/8 teaspoon fine salt, 1 teaspoon vanilla extract
- Optional toppings: 1/4 cup toasted chopped pecans and 2 tablespoons powdered sugar
Do This
- 1. Heat the oven to 200°F and place a wire rack on a baking sheet for keeping cooked slices warm.
- 2. Warm maple syrup, butter, cinnamon, ginger, nutmeg, and salt in a small saucepan for 3 to 4 minutes; stir in vanilla.
- 3. Whisk eggs, milk, pumpkin puree, brown sugar, vanilla, spices, and salt until smooth.
- 4. Dip thick bread slices in the pumpkin custard for 20 to 30 seconds per side.
- 5. Cook on a buttered griddle or skillet over medium-low heat, 3 to 4 minutes per side, until golden and cooked through.
- 6. Keep cooked slices warm in the oven while finishing the remaining batches.
- 7. Serve hot with warm spiced syrup, toasted pecans, and a dusting of powdered sugar.
Why You’ll Love This Recipe
- Cozy and seasonal: Pumpkin puree, cinnamon, ginger, nutmeg, and maple syrup make this taste like a crisp fall morning.
- Rich but easy: Thick bread soaks up a simple pumpkin custard, then cooks until the outside is golden and the center is soft.
- Perfect for weekends: It feels special enough for brunch but uses ingredients you can find at any grocery store.
- That syrup: Warm maple butter syrup with spices makes every bite glossy, fragrant, and comforting.
Grocery List
- Produce: Optional fresh fruit for serving, such as 1 cup sliced apples or pears
- Dairy: 4 large eggs, 3/4 cup whole milk, 4 tablespoons unsalted butter
- Pantry: 8 thick slices brioche or challah, 1/2 cup pumpkin puree, light brown sugar, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, ground cloves, fine salt, pure maple syrup, optional toasted pecans, optional powdered sugar
Full Ingredients
For the Pumpkin French Toast
- 8 thick slices brioche or challah, about 3/4 to 1 inch thick, preferably slightly stale
- 4 large eggs
- 3/4 cup whole milk
- 1/2 cup canned pumpkin puree, not pumpkin pie filling
- 2 tablespoons packed light brown sugar
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon fine salt
- 2 tablespoons unsalted butter, divided, for cooking
For the Warm Spiced Syrup
- 1/2 cup pure maple syrup
- 2 tablespoons unsalted butter
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon fine salt
- 1 teaspoon vanilla extract
Optional Toppings
- 1/4 cup toasted chopped pecans
- 2 tablespoons powdered sugar
- 2 tablespoons additional maple syrup, for extra-drizzling if desired
Step-by-Step Instructions
Step 1: Warm the oven and set up your cooking station
Preheat the oven to 200°F. Place a wire rack on a rimmed baking sheet and set it in the oven. This will keep the finished French toast warm and help the edges stay lightly crisp while you cook the remaining slices. Set out a large shallow dish for the custard, a whisk, a wide spatula, and a nonstick skillet or griddle.
Step 2: Make the warm spiced syrup
In a small saucepan, combine 1/2 cup pure maple syrup, 2 tablespoons unsalted butter, 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg, and 1/8 teaspoon fine salt. Warm over low heat for 3 to 4 minutes, stirring often, until the butter melts and the syrup looks glossy and fragrant. Remove from the heat and stir in 1 teaspoon vanilla extract. Cover the pan to keep the syrup warm while you make the French toast.
Step 3: Whisk the pumpkin custard
In a wide shallow bowl or baking dish, whisk 4 large eggs until the yolks and whites are fully blended. Add 3/4 cup whole milk, 1/2 cup pumpkin puree, 2 tablespoons packed light brown sugar, 2 teaspoons vanilla extract, 1 1/2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, 1/8 teaspoon cloves, and 1/4 teaspoon fine salt. Whisk until the mixture is as smooth as possible. The pumpkin will make the custard slightly thicker than classic French toast custard, which helps it cling beautifully to the bread.
Step 4: Dip the bread
Place 1 or 2 slices of thick brioche or challah into the pumpkin custard at a time. Let each slice soak for 20 to 30 seconds per side. The goal is for the bread to absorb custard without becoming soggy or falling apart. Lift each slice and let the extra custard drip back into the dish for a few seconds before moving it to the skillet.
Step 5: Cook until golden and set
Heat a large nonstick skillet or griddle over medium-low heat, about 325°F to 350°F if using an electric griddle. Add 1/2 tablespoon butter for each batch and let it melt until it foams lightly. Add the dipped bread slices in a single layer, leaving space between them. Cook for 3 to 4 minutes per side, until deeply golden brown on the outside and the custard is cooked through in the center. If the toast is browning too quickly, reduce the heat slightly; pumpkin and brown sugar can darken faster than plain custard.
Step 6: Keep the French toast warm
Transfer the cooked slices to the wire rack in the 200°F oven while you finish the remaining batches. Add more butter to the skillet as needed, using about 2 tablespoons total. If the pan develops dark bits of butter or custard, carefully wipe it out with a paper towel before adding the next batch so the later slices stay golden instead of scorched.
Step 7: Serve with spiced syrup
Arrange 2 slices of pumpkin French toast on each plate. Spoon or pour the warm spiced syrup over the top, letting it run into the golden edges. Finish with 1 tablespoon toasted chopped pecans per serving and a light dusting of powdered sugar, if using. Serve immediately while the toast is warm, soft in the middle, and lightly crisp at the edges.
Pro Tips
- Use thick, sturdy bread: Brioche and challah are ideal because they soak up custard without turning mushy. Day-old bread works even better than fresh.
- Cook a little lower and slower: Medium-low heat gives the thick custard time to set before the outside gets too dark.
- Whisk the custard well between batches: Pumpkin puree and spices can settle, so give the custard a quick stir before dipping each new slice.
- Do not oversoak soft bread: Very tender brioche may need only 15 to 20 seconds per side. Denser challah can handle the full 30 seconds per side.
- Keep the syrup warm, not boiling: Low heat is enough. Boiling can make the butter separate and the maple flavor taste harsher.
Variations
- Pumpkin spice latte style: Add 1 teaspoon instant espresso powder to the custard for a gentle coffee note that pairs well with maple syrup.
- Orange maple version: Add 1 teaspoon finely grated orange zest to the custard and 1 teaspoon orange juice to the syrup for a brighter, citrusy finish.
- Dairy-light option: Replace the whole milk with 3/4 cup unsweetened oat milk and cook with 2 tablespoons plant-based butter. The texture will be slightly less rich but still delicious.
Storage & Make-Ahead
Store leftover French toast in an airtight container in the refrigerator for up to 3 days. Store the spiced syrup separately in a covered jar or container in the refrigerator for up to 1 week. To reheat the French toast, place slices on a baking sheet in a 350°F oven for 8 to 10 minutes, or warm them in a toaster oven until heated through and lightly crisp. Reheat the syrup gently in a small saucepan over low heat for 2 to 3 minutes or microwave it in 15-second bursts, stirring between each burst. For make-ahead prep, whisk the pumpkin custard up to 24 hours in advance and refrigerate it in a sealed container; whisk well before using. You can also make the syrup up to 1 week ahead and rewarm it just before serving.
Nutrition (per serving)
Calories: 620 kcal | Carbs: 78g | Protein: 17g | Fat: 27g | Saturated Fat: 13g | Fiber: 4g | Sugar: 39g | Sodium: 520mg | Cholesterol: 240mg
