Sourdough Pumpkin French Toast

This sourdough pumpkin French toast is the coziest way to start a fall morning — sure to be a hit all holiday season. I used my sourdough sandwich bread for this, but my sourdough discard sandwich bread works too if you're short on time.

If you want something extra flavorful, make this with my braided cardamom bread! Store-bought works in a pinch, though it'll be slightly less flavorful. If you want the classic version without pumpkin, try my sourdough French toast.

Ingredients You'll Need

• sourdough bread: Use a good loaf, sliced thick — homemade like my sourdough sandwich bread is ideal (day-old is best so it's had time to cool).
• eggs + milk: The custard base that soaks into the bread.
• pumpkin purée: Use pure purée (not pie filling) for cozy fall flavor and color, just like in my sourdough pumpkin cheesecake cookies.
• sourdough discard (optional): Adds a subtle tang — omit it for a sweeter batter.
• maple syrup + vanilla: For warm, sweet flavor.
• pumpkin pie spice (or chai spice): For warm, aromatic flavor.
• butter (for the skillet): For a golden sear and to prevent sticking.

See the recipe card for quantities.

Easy Substitutions & Variations

• Milk: Whole milk is best, but a high-fat non-dairy milk like full-fat oat works for dairy-free.
• Butter: Nonstick spray or a plant-based butter both work in the skillet.
• Eggs: Nothing quite replaces eggs, but some readers have used banana, flax, or a store-bought egg substitute.
• Discard: Omit it for a sweeter batter, or use a bubbly active starter for a more subtle tang.
• Maple syrup: Swap in honey or brown sugar if you're out.
• Chai twist: Use chai spice in place of pumpkin pie spice for a different warm-spice profile.

How to Make Sourdough Pumpkin French Toast

Note: I bake by weight for accuracy. Cup measurements are approximate and may vary depending on how you scoop.

Step 1: Prep the bread and batter: If using homemade sourdough, make it the day before so it has time to cool. Slice 12 equal slices and set aside. In a shallow dish, whisk together the eggs, milk, sourdough discard, pumpkin purée, vanilla, maple syrup, and pumpkin pie spice.

Step 2: Dunk and cook: Preheat a skillet to medium or medium-low and coat with butter (extra important for cast iron). Give each slice a quick dunk on both sides — no need to fully soak it. Cook 2–5 minutes per side, until lightly browned and it lifts from the skillet without sticking. Flip and cook until golden.

Step 3: Serve: Transfer to a plate and serve warm with maple syrup, fresh fruit, or a dusting of powdered sugar.

Weigh your ingredients! Using a kitchen scale ensures your measurements are accurate, which is key for getting consistent results in baking. It takes the guesswork out of measuring and helps your recipes turn out exactly as intended every time.

Expert Tips

1. Use day-old bread. Homemade sourdough that's had time to cool and dry slightly soaks up the custard better without going soggy.
2. Don't over-soak. A quick dunk on each side is all you need — sturdy sourdough doesn't want a long soak.
3. Feed your starter first. If you use discard, make sure it was fed recently so you don't get an overly sour, alcohol-tinged batter from hooch.
4. Butter the pan between batches. A little fresh butter each round gives even browning and the best flavor.
5. Watch your heat. Medium to medium-low keeps the outsides golden without burning before the pumpkin custard sets.

What Makes This Recipe Special?

The pumpkin is what turns everyday French toast into a fall favorite — real purée and warm spice in every custardy bite, with the sourdough's tang balancing the sweetness. It's the same cozy magic as my sourdough pumpkin cream cheese muffins, just on the griddle.

It's also fast and flexible — 20 minutes start to finish, and easy to dress up for a holiday brunch. Serve it with a pumpkin cream cold brew and a batch of pumpkin spice latte breakfast muffins, or add chocolate espresso cinnamon rolls for a full fall spread.

If you are looking for another easy way to use up sourdough discard, try my sourdough pie crust and sourdough chicken pot pie!

Sourdough Pumpkin French Toast FAQs

Sourdough Pumpkin French Toast Troubleshooting Guide

Storage

• Store leftover French toast refrigerated in an airtight container for up to 3 days.
• Reheat in a toaster or oven to re-crisp.
• Freeze, wrapped, for up to 2 months.

Sourdough Pumpkin French Toast

Audrey Grubb

This sourdough pumpkin French toast is a cozy fall breakfast made with thick slices of sourdough dunked in a warm pumpkin-spice custard. The gentle sourdough tang balances the sweet, spiced batter, and it comes together in about 20 minutes — perfect for busy holiday mornings.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Breakfast

Cuisine American

Servings 12 Slices

Calories 237 kcal

Equipment

• ▢
  Shallow mixing bowl or baking dish for dunking
• ▢
  Skillet
• ▢
  Spatula or turner

Ingredients

  

1x2x3x

• ▢ 12 slices sourdough bread
• ▢ 4 eggs
• ▢ 160 grams milk of choice ⅔ cup
• ▢ 60 grams sourdough discard ¼ cup; omit for a sweeter batter
• ▢ 120 grams pumpkin purée ½ cup
• ▢ 2 teaspoons vanilla extract
• ▢ ¼ cup pure maple syrup
• ▢ 2 teaspoons pumpkin pie spice or chai spice
• ▢ Butter for the skillet

Instructions

 

• If using homemade sourdough bread, use my recipe for the best results. I recommend making it the day before so it has time to cool before being dunked in the batter.
• Slice 12 equal slices of bread and set aside.
  12 slices sourdough bread
• In a shallow dish, whisk together the eggs, milk, sourdough discard, pumpkin purée, vanilla extract, maple syrup, and pumpkin pie spice.
  4 eggs, 160 grams milk of choice, 60 grams sourdough discard, 120 grams pumpkin purée, 2 teaspoons vanilla extract, ¼ cup pure maple syrup, 2 teaspoons pumpkin pie spice
• Preheat a skillet to medium or medium-low heat. Coat with butter for extra flavor and to prevent sticking (extra important for cast iron).
  Butter
• Give each side of all 12 slices a quick dunk in the batter — no need to fully soak the bread.
• Transfer to the preheated skillet and cook 2–5 minutes, until lightly browned and the toast lifts without sticking. Flip and cook until golden on the other side.
• Transfer to a plate and serve warm.

Notes

Feed your starter first: If you use sourdough discard, make sure it was fed recently. Unfed, overly hungry starter develops hooch, which can give the batter an overly sour, alcohol aftertaste.

Subtle tang: If you want starter in the batter but a more subtle flavor, use a bubbly, active starter instead of unfed discard.

Storage: Store in the fridge for up to 3 days.

Nutrition

Calories: 237kcalCarbohydrates: 41gProtein: 10gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 56mgSodium: 412mgPotassium: 134mgFiber: 2gSugar: 8gVitamin A: 102IUVitamin C: 0.1mgCalcium: 68mgIron: 3mg

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