Pumpkin Spice French Toast

French toast with syrup and toppings stacked on a plate with milk and another stack in background.

5 from 1 vote

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.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Servings:

Calories: 624kcal

Author: Jami Powell

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.

Video

Notes

Storage Refrigerate leftover pumpkin spice french toast in an airtight container up to 3 days.

Freeze Freeze (between parchment) for up to 2 months.

Reheat: 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.

Substitutions

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.

Adjustments Cooking time may need to be adjusted based on the geography of the area (high vs. low elevation), cookware (stoneware vs traditional bakeware), and outdoor temperature if grilling.

Nutrition information is only an estimate

Nutrition