Sourdough Pumpkin French Toast Recipe

This sourdough pumpkin french toast is golden and crisp on the outside, custardy and tender in the center, and packed with warm pumpkin pie spice in every single bite.

Thick-cut homemade sourdough bread soaked in a spiced pumpkin custard and cooked in a hot buttered cast iron skillet until deeply golden, this is the fall breakfast that makes the whole kitchen smell like autumn the moment it hits the pan.

If you are new to baking your own sourdough bread, start with How to Make a Sourdough Starter | Beginner’s Guide and pair this french toast with Sourdough Pumpkin Muffins | Easy Discard Recipe and Sourdough Pumpkin Cinnamon Rolls | A Cozy Fall Recipe for a full cottage kitchen fall morning spread.

A slice of sourdough pumpkin French toast topped with melting butter pats and maple syrup served on a handmade ceramic plate, styled with mini pumpkins and a stoneware creamer on a dusty rose linen.

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Why You’ll Love This Recipe

Golden and crisp every time – Thick-cut sourdough holds up to a full custard soak without falling apart, giving you a french toast that is crisp on the outside and soft and custardy all the way through the center.
Real pumpkin flavor in every bite – Real pumpkin puree and pumpkin pie spice go directly into the custard so every slice is spiced through and through, not just on top.
Ready in under 30 minutes – The custard comes together in one bowl and each slice cooks in minutes. A full batch of eight slices is on the table fast.
The sourdough tang makes it – The mild tang of sourdough bread against the warm sweetness of pumpkin and spice is a combination that no other bread can replicate. Day-old sourdough is especially good here.

Ingredients

Sourdough bread – Thick-cut, day-old sourdough is the right choice for this recipe. Day-old bread is drier and absorbs the custard more deeply without turning soggy. Slice it at least three-quarters of an inch thick so the center has time to cook through while the outside gets golden and crisp.
Pumpkin puree – Use real pumpkin puree, not pumpkin pie filling. Pumpkin pie filling is pre-sweetened and pre-spiced and throws off the balance of the custard. Plain pumpkin puree lets you control the flavor.
Eggs – The base of the custard. Eggs give the french toast its structure and that rich, custardy center. Use large eggs at room temperature for the most even mixture.
Whole milk – Whole milk keeps the custard rich without making it too heavy. Do not substitute with low-fat milk here – the fat content contributes directly to the texture of the finished french toast.
Pumpkin pie spice – Two teaspoons goes into the custard and seasons every slice from the inside out. Make your own with Easy Homemade Pumpkin Pie Spice Recipe for the most aromatic result.
Brown sugar – A tablespoon of brown sugar adds just enough sweetness to the custard without making the french toast taste like dessert.
Vanilla extract – Rounds out the pumpkin and spice with a warm, bakery depth. Do not skip it.
Maple syrup or honey – A small amount goes into the custard for a natural sweetness that complements the pumpkin without competing with it.
Butter – Used in the skillet for cooking. Butter gives the exterior of the french toast its golden color and rich, slightly nutty flavor. Use unsalted and add a fresh pat for each batch.
Pinch of fine sea salt – Sharpens the spice blend and balances the sweetness in the custard.

Overhead view of two slices of sourdough pumpkin French toast with a melting butter pat on a sage green ceramic plate, surrounded by dried wheat stems, a mini pumpkin, and a pottery creamer filled with coffee on a dusty rose linen.

Variations & Add-Ins

Cream cheese stuffed pumpkin french toast – Spread a thin layer of softened cream cheese between two slices of sourdough before dipping in the custard. Cook the same way for a stuffed french toast that is rich, creamy, and deeply spiced.
Overnight pumpkin french toast casserole – Arrange thick slices of sourdough in a buttered baking dish, pour the pumpkin custard over the top, cover, and refrigerate overnight. Bake at 350°F for 35 to 45 minutes until golden and set. Read Sourdough Pumpkin Cinnamon Rolls | A Cozy Fall Recipe for more cozy fall morning bakes.
Salted caramel pumpkin french toast – Drizzle warm caramel sauce and a pinch of flaky sea salt over the finished french toast instead of maple syrup for a richer, more indulgent version.
Pecan crunch topping – Toss chopped pecans with a teaspoon of brown sugar and a pinch of cinnamon and scatter over the french toast as it comes out of the pan for a warm, crunchy finish.

Recipe Tips

Use day-old sourdough – Fresh sourdough is too moist and will fall apart during the custard soak. Day-old bread that has had time to dry out on the counter absorbs the custard deeply without becoming soggy. If your bread is fresh, slice it and leave it out uncovered for a few hours before using.

Slice it thick – Cut your sourdough at least three-quarters of an inch thick, ideally closer to one inch. Thin slices absorb too much custard too quickly and cook through before the outside has time to develop a golden crust.

Soak long enough – Give each slice a full 20 to 30 seconds per side in the custard. You want the custard to penetrate all the way to the center of the slice, not just coat the surface. Press the bread gently into the custard bowl to help it absorb.

Cook on medium heat – Too high and the outside burns before the inside sets. Too low and the french toast steams rather than crisps. Medium heat with a pat of butter in the pan is the right temperature. The butter should bubble gently when the bread goes in, not smoke.

Use a cast iron skillet – Cast iron holds heat evenly and gives the exterior of the french toast the best golden crust. A non-stick skillet works but cast iron is worth using when you have it.

Add a fresh pat of butter between batches – The butter burns off during each batch. Wipe the pan and add a fresh pat before each new batch so every slice gets the same golden finish.

Overhead view of a glass mixing bowl with pumpkin French toast custard batter being whisked, surrounded by cinnamon sticks, dried baby's breath, and a large orange pumpkin on a striped linen towel.

Instructions

Make the custard – In a large shallow bowl, whisk together the eggs, whole milk, pumpkin puree, brown sugar, vanilla extract, maple syrup, pumpkin pie spice, and salt until fully combined and smooth. The mixture should be uniform in color with no streaks of egg white remaining.
Preheat the skillet – Heat a cast iron skillet over medium heat. Add one tablespoon of unsalted butter and let it melt until it bubbles gently but does not smoke.
Soak the bread – Working one slice at a time, dip the sourdough into the pumpkin custard and let it soak for 20 to 30 seconds per side. Press gently to help the custard absorb into the center of the slice. Lift out and let any excess custard drip off briefly before placing in the pan.
Cook the french toast – Place the soaked slice into the hot buttered skillet. Cook for 2 to 3 minutes per side until each side is deeply golden, the edges look set, and the center feels firm when gently pressed. Do not rush this step – medium heat is the right temperature.
Cook in batches – Work in batches of two or three slices depending on your pan size. Wipe the pan between batches and add a fresh pat of butter before each new batch.
Serve immediately – Transfer to a warm plate and serve right away while the exterior is still crisp. Top with pure maple syrup, a dusting of powdered sugar, whipped cream, or chopped pecans.

A fork lifting a bite of golden sourdough pumpkin French toast from a ceramic plate topped with butter pats and maple syrup, with mini pumpkins softly blurred in the background.

Freezing and Storage

Refrigerator – Store leftover french toast in an airtight container in the refrigerator for up to 3 days. Layer parchment between slices to prevent sticking.
Reheating – Reheat in a toaster oven or in a 350°F oven for 8 to 10 minutes until warmed through and the exterior crisps back up. Avoid the microwave – it makes the french toast soft and steamy rather than crisp.
Freezer – Let the french toast cool completely, then layer between sheets of parchment paper in a freezer-safe bag. Freeze for up to 2 months. Reheat directly from frozen in a 350°F oven for 15 to 18 minutes.

FAQ

Yes – pumpkin pie spice goes directly into the egg custard and seasons the french toast from the inside out rather than just dusting the top. Two teaspoons per batch gives a clear, warm spice flavor without overpowering the pumpkin or the tang of the sourdough bread. Make your own blend with Easy Homemade Pumpkin Pie Spice Recipe for the most aromatic result.

Sourdough is one of the best breads for french toast. The dense, chewy crumb holds up to a full custard soak without falling apart, the mild tang plays beautifully against sweet toppings like maple syrup, and the thick crust crisps up in the pan in a way that softer sandwich bread cannot achieve. Day-old sourdough is especially well suited because the drier crumb absorbs the custard more evenly.

Give each slice 20 to 30 seconds per side in the custard, pressing gently to help the mixture absorb into the center of the slice. Sourdough is denser than most breads and needs a full soak to get the custard all the way through. A slice that is only surface-coated will have a dry, eggy center after cooking. If your sourdough is particularly thick or very fresh, soak for closer to 45 seconds per side.

Pure maple syrup is the classic choice and pairs naturally with the pumpkin and spice. Whipped cream, a dusting of powdered sugar, chopped toasted pecans, and a drizzle of caramel sauce all work beautifully. For something more indulgent, spread softened cream cheese over the top while the french toast is still warm and let it melt slightly before adding the maple syrup.

Yes. Replace the pumpkin puree with an equal amount of full-fat coconut cream or plain Greek yogurt and increase the pumpkin pie spice to three teaspoons for a spiced custard that is rich and flavorful without the pumpkin. The color and pumpkin flavor will be absent but the spice profile stays intact.

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Emily Rider

Home miller since 1999 with fresh-milled flour & sourdough experience. Sharing from-scratch recipes and traditional kitchen skills, rooted in the seasons and inspired by everyday cottage living and seasonal rhythms.

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Sourdough Pumpkin French Toast