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Pumpkin French Toast That Keeps Its Shape — Quick Soak, Fluffy Inside Pinterest recipe pin

Pumpkin French Toast with Quick Pan-Sear Finish

Thick, custardy pumpkin French toast with a short soak and a hot pan-sear finish for tender centers and crisp, golden exteriors—perfect for efficient fall breakfasts.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 slices
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup canned pumpkin puree not pie filling
  • 1 1/4 cups whole milk
  • 3 large eggs
  • 1 large egg white
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 2 tablespoons packed light brown sugar
  • 1/2 teaspoon fine salt
  • 6 slices sturdy bread 3/4–1 inch thick (brioche, challah, or Texas loaf)
  • 2 tablespoons unsalted butter
  • 1 tablespoon neutral oil vegetable or canola
  • Real maple syrup for serving
Optional toppings
  • 1/3 cup toasted chopped pecans optional
  • 1/2 cup plain yogurt mixed with 2 tablespoons maple syrup optional

Equipment

  • 1 12-inch nonstick or cast-iron skillet
  • 1 Large shallow dish for custard
  • 1 Rimmed baking sheet and wire rack (for keeping warm or finishing thick slices)

Method
 

Prepare the custard
  1. In a large shallow dish whisk together pumpkin puree, whole milk, eggs, egg white, vanilla, pumpkin pie spice, brown sugar, and salt until smooth and pourable; thin with 1–2 tablespoons extra milk if very thick.
Preheat and prep bread
  1. Preheat a 12-inch skillet over medium-high heat and add 1 tablespoon butter plus 1 tablespoon oil; if your bread slices are thicker than 3/4 inch, preheat oven to 275°F and place a wire rack on a rimmed baking sheet to keep finished slices warm.
Soak and cook
  1. Dip each bread slice into the custard 6–8 seconds per side, letting excess drip; place in hot skillet and cook 2–3 minutes per side until deep golden, reducing heat if the exterior browns too quickly.
  2. For very thick slices, after browning both sides transfer to the 275°F oven for 4–6 minutes to finish through without burning the outside.
Finish and serve
  1. Serve immediately with butter and maple syrup or keep slices warm on the wire rack in the warm oven while you finish the batch; top with toasted pecans or maple yogurt if desired.

Notes

Use slightly day-old bread for better texture. If custard is too thick, thin with a tablespoon of milk to ensure even absorption. For thicker slices, finish briefly in a 275°F oven after browning to avoid burning the exterior.