Pumpkin French Toast
This pumpkin French toast recipe turns thick slices of challah into a custardy, spiced breakfast using canned pumpkin, cinnamon, nutmeg, and cloves folded right into the egg mixture.
Equipment
- Shallow baking dish or pie plate - for soaking the bread
- Large nonstick griddle or cast iron skillet
- Thin metal spatula
- Wire cooling rack - optional, keeps finished slices from steaming
Ingredients
- 6 large eggs
- 1/2 cup canned pumpkin puree - 120g; not pumpkin pie filling
- 3/4 cup whole milk or heavy cream - 180ml
- 2 tablespoons brown sugar - 25g
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 8 slices challah, brioche, or thick-cut white bread - about 1-inch thick, slightly stale
- 3 tablespoons unsalted butter - for the griddle
- maple syrup - for serving
- powdered sugar - for dusting, optional
Instructions
- In a large mixing bowl, whisk the eggs until fully combined and slightly frothy. Add the pumpkin puree, milk, brown sugar, cinnamon, nutmeg, cloves, ginger, vanilla extract, and salt, then whisk until smooth with no visible streaks or clumps.
- Pour the custard into a shallow baking dish or pie plate wide enough to fit a full slice of bread.
- Place one slice of bread into the custard and let it sit for 60 to 90 seconds. Flip and soak the second side for another 60 to 90 seconds, pressing gently so the custard reaches the center.
- Lift the slice with a spatula and let any excess custard drip back into the dish for a few seconds before moving it to the griddle. Repeat with the remaining slices, working in batches if your dish is small.
- Preheat a large griddle or cast iron skillet over medium heat for 2 to 3 minutes. Add 1 tablespoon of butter and swirl it across the surface until it melts and stops foaming.
- Place 2 to 3 soaked slices onto the griddle, leaving space between them so they are not touching. Cook for 3 to 4 minutes on the first side, until the edges look set and the underside is deep golden brown.
- Flip each slice once and cook for another 3 to 4 minutes on the second side. Add another tablespoon of butter to the griddle between batches as needed.
- Transfer cooked slices to a wire rack instead of stacking them on a plate, which keeps the bottoms from turning soggy.
- Plate the French toast while still warm, 2 slices per serving. Dust with powdered sugar if using, and top with warm maple syrup. Serve immediately for the best texture.
Notes
- Use bread that is a day or two old, or leave fresh slices out on the counter for a couple of hours first. Fresh bread absorbs too much custard and falls apart on the griddle.
- Do not skip the salt in the custard. It cuts the sweetness of the pumpkin and brown sugar so the spices come through more clearly.
- Keep the heat at medium, not medium-high. Pumpkin custard has more sugar than a plain egg wash, which means it burns faster at high heat.
- If your custard looks too thick to coat the bread evenly, whisk in an extra tablespoon of milk at a time until it loosens.
- Cook in batches rather than crowding the griddle. Overcrowded slices steam instead of browning.
- Warm your maple syrup in a small saucepan or the microwave before serving. It soaks into the slices better than cold syrup.
- If you like a crisper exterior, finish each slice under a broiler for 60 to 90 seconds after griddling, watching closely so it does not burn.
- Let slices cool completely to room temperature before storing, to avoid trapping steam. Refrigerate in an airtight container for up to 4 days.
- Freeze in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to 2 months. Reheat refrigerated slices in a toaster or toaster oven at 350°F (175°C) for 4 to 5 minutes, flipping halfway.
- Avoid microwaving if possible, since it softens the exterior instead of keeping it crisp.
Nutrition
Serving: 1ServingCalories: 320kcalCarbohydrates: 34gProtein: 13gFat: 14gSaturated Fat: 6gCholesterol: 230mgSodium: 380mgFiber: 3gSugar: 11g
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