Sourdough Pumpkin French Toast Recipe

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.

4.80 from 5 votes

This sourdough pumpkin french toast is golden and crisp on the outside with a custardy center packed with real pumpkin puree and warm pumpkin pie spice. Thick-cut day-old sourdough and a spiced egg custard make this the coziest fall breakfast in the cottage kitchen.

Prep Time10

Cook Time20

Additional Time6

Total Time6 30

Course: Breakfast

Cuisine: American

Servings:

Calories: 257kcal

Author: Emily Rider

Equipment

1 large shallow bowl
1 Whisk
1 cast iron skillet or non-stick skillet
1 Spatula
1 Pastry brush (optional, for butter)

Ingredients

8 slices sourdough bread 400 grams (day-old, sliced 1 inch thick)
3 large eggs 150 grams
1 cup whole milk 240 grams
½ cup pumpkin puree 120 grams
1 tablespoon brown sugar 13 grams
1 teaspoon vanilla extract 5 grams
1 teaspoon maple syrup or honey 7 grams
2 teaspoons pumpkin pie spice 5 grams
1 pinch fine sea salt 1 gram
2 tablespoons unsalted butter 28 grams (for cooking, divided)

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.
Preheat the skillet – Heat a cast iron skillet over medium heat. Add one tablespoon of butter and let it melt until it bubbles gently.
Soak the bread – Dip each sourdough slice into the custard for 20 to 30 seconds per side, pressing gently to help the custard absorb into the center. Let any excess drip off before placing in the pan.
Cook – Place the soaked slices in the skillet and cook for 2 to 3 minutes per side until deeply golden on each side and firm in the center when gently pressed.
Cook in batches – Work in batches of two to three slices. Wipe the pan between batches and add a fresh pat of butter before each new batch.
Serve – Serve immediately while the exterior is still crisp. Top with maple syrup, powdered sugar, whipped cream, or chopped pecans.

Video

Notes

Use day-old sourdough – Day-old bread absorbs the custard more deeply without turning soggy. If your bread is fresh, leave it out uncovered for a few hours before using.

Soak long enough – Give each slice a full 20 to 30 seconds per side and press gently so the custard reaches the center of the slice, not just the surface.

Medium heat only – Too high and the outside burns before the inside sets. The butter should bubble gently when the bread goes in, not smoke.

Reheat in the oven – Reheat leftovers in a 350°F oven for 8 to 10 minutes. Avoid the microwave – it makes the exterior soft and steamy rather than crisp.

Nutrition