Pumpkin Spice French Toast (Made with Sourdough) is cozy, quick to make, and perfect for chilly mornings. It's that fall breakfast you can whip up in one pan with crisp sourdough edges, creamy pumpkin custard inside, and just the right touch of spice.
For more brunch favorites, try our Churro Style Brioche French Toast Sticks or our Brioche French Toast Bake with Egg Nog next.
French Toast with Pumpkin Spice at a Glance 🔎
- 🕒 Prep Time: 10 minutes
- ⏱️ Cook Time: 12-16 minutes
- 👥 Servings: 4 (8 slices)
- 🔥 Cook Method: Skillet/Griddle
- 🍽️ Cuisine (or General Category): American Breakfast
- 👩🍳 Pair With: Crispy bacon, cinnamon whipped cream, Maple Pecan Granola
- ⭐ Difficulty Level: Easy
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We've tested this on busy school mornings and for weekend brunch stacked with cinnamon whipped cream and pecans, it never lasts long. ~Jami
Jump to:
- French Toast with Pumpkin Spice at a Glance 🔎
- Why We Love This Recipe
- Pumpkin Spice French Toast Ingredients
- Substitutions & Variations
- How To Make Pumpkin Spice French Toast (with Sourdough Bread)
- Expert Tips for Success
- Storage
- Recipe FAQs
- More Breakfast Recipes You'll Love ♥️
- 📖 Recipe
- 💬 Share Your Thoughts
Why We Love This Recipe
- Fast, One-Pan: Whisk, soak, and griddle. Breakfast is on the table in about 30 minutes. Just like this Sourdough French Toast Recipe with blueberry syrup!
- Crisp and Custardy: Sourdough holds shape for crunchy edges and a soft center.
- Simple Ingredients: Pumpkin purée, eggs, half-and-half, and pantry spices.
- Easy to Scale: Double the custard and keep slices warm in a low oven for brunch.
Pumpkin Spice French Toast Ingredients
Here's everything you'll need to make this pumpkin french toast with confidence:
- Sourdough Bread: We like day-old, thick-cut slices because they soak up custard without falling apart. Tip: If your loaf is fresh, lightly toast slices before soaking to prevent sogginess.
- Eggs: The set-up for custard. We use four eggs to keep the center tender, not dry.
- Pumpkin Purée (not pie filling): Pumpkin adds body and autumn color. Have leftovers? Use it in this Pumpkin Loaf Cake Recipe.
- Half-and-Half: The sweet spot for richness without heavy cream weight.
- Light Brown Sugar: Subtle molasses note that browns nicely on the griddle.
- Pure Vanilla Extract: Rounds out warm spice notes.
- Pumpkin Pie Spice: Balanced cinnamon, nutmeg, ginger, and clove. Love this spice? Try our Pumpkin Spice Rice Pudding or our Pumpkin Spice Biscotti next.
- Toppings (choose your own): Maple syrup, powdered sugar, cinnamon whipped cream, toasted pecans.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Milk/Dairy Alternatives: Use whole milk for lighter custard, heavy cream for ultra-rich, or oat/almond milk for dairy-free.
- Bread Options: Try Brioche or challah for softer slices.
- Spice: Swap pie spice for chai spice or add orange zest.
- Flavor: Stir 1-2 teaspoons of maple syrup into the custard or finish with salted caramel. Add extra cinnamon or a pinch of cardamom for warmth.
- Equipment: Use a griddle for batch cooking or a cast-iron skillet for deep browning.
- Presentation: Cut slices into triangles and stack with pecans for brunch boards.
How To Make Pumpkin Spice French Toast (with Sourdough Bread)
STEP ONE: Whisk the Custard
In a large bowl, whisk the eggs until blended. Add pumpkin purée, half-and-half, brown sugar, vanilla, pumpkin pie spice, and salt; whisk until smooth.
STEP TWO: Soak the Sourdough
Dip each slice 3-5 seconds per side, so they're saturated but still sturdy.
STEP THREE: Cook on the Skillet or Griddle
Heat a skillet or griddle over low-medium heat. Melt butter, add soaked slices, and cook 2-3 minutes per side until golden with crisp edges; repeat with remaining slices.
STEP FOUR: Serve and Finish
Stack warm slices. Dust with powdered sugar or cinnamon sugar, drizzle maple syrup, and add whipped cream or toasted pecans for crunch.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Whisk the custard fully so the pumpkin is well balanced.
✔️ DO Cook on low/medium heat. Aim for even browning.
❌ DO NOT Oversoak thin slices. They'll fall apart in the pan.
❌ DO NOT Crowd the griddle or skillet. Steam softens the crust instead of crisping.
📌 Pro Tip: If your pan runs hot, turn the heat down a notch so the sugars caramelize gently instead of burning. If the butter darkens too quickly, wipe out the pan and start fresh before cooking the next batch.
Storage
Refrigerate leftover French toast in an airtight container up to 3 days or freeze up to 2 months (between parchment). Reheat in a 325°F oven or toaster oven until warm. For fast single servings, use the microwave briefly, then finish in a dry skillet to re-crisp.
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Recipe FAQs
Yes, you can prepare this pumpkin spice french toast recipe the night before. Mix the custard, refrigerate it overnight, and soak your sourdough slices briefly in the morning before cooking. For an even easier overnight pumpkin french toast, assemble the casserole version, chill it, and bake fresh for brunch.
For the best pumpkin french toast, use thick-cut sourdough. It holds up well to the custard and cooks up with crisp edges. Brioche or challah also work if you want a softer, richer bakery-style slice with that same pumpkin spice custard flavor.
Yes, cast-iron skillets are perfect for french toast. Just preheat well and use butter or a light oil blend to prevent sticking. The even heat helps your pumpkin spice french toast develop a deep golden crust while keeping the inside soft.
To keep pumpkin french toast warm for brunch, place finished slices on a rack-set baking sheet in a 225°F oven for up to 30 minutes. This keeps the bottoms crisp and prevents steaming while you finish the batch.
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📖 Recipe
Pumpkin Spice French Toast
Equipment
- Large skillet or griddle
- Mixing Bowl
- Whisk
- Spatula
- Measuring cups and spoons
- Cooling rack (optional)
Ingredients
- 8 slices sourdough bread thick-cut and slightly stale
- 4 large eggs
- ½ cup pumpkin purée
- 1 cup half-and-half
- 3 tablespoons light brown sugar
- 1 teaspoon pure vanilla extract
- 1 ½ teaspoons pumpkin pie spice
- pinch of salt
- 3 tablespoons unsalted butter plus more if needed
- Maple syrup, powdered sugar, whipped cream, or toasted pecans for serving
Instructions
- In a large bowl, whisk eggs until blended. Add pumpkin purée, half-and-half, brown sugar, vanilla, pumpkin pie spice, and salt. Whisk until smooth and fully incorporated.
- Dip each slice of sourdough into the mixture, letting it soak for 3-5 seconds per side. You want the slices saturated but still able to hold their shape.
- Heat a skillet or griddle over low-medium heat. Melt one tablespoon butter and add the soaked slices. Cook for 2-3 minutes per side, until golden brown with crisp edges. Repeat with remaining slices, adding butter as needed.
- Stack warm French toast on plates. Dust with powdered sugar or cinnamon sugar and drizzle with maple syrup. Add whipped cream or toasted pecans for extra texture and flavor.
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Video
Notes
- Milk/Dairy Alternatives: Use whole milk for lighter custard, heavy cream for ultra-rich, or oat/almond milk for dairy-free.
- Bread Options: Try Brioche or challah for softer slices.
- Spice: Swap pie spice for chai spice or add orange zest.
Jami Powell says
The best flavors of fall in our favorite french toast recipe!