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–+ servings

Sourdough Pumpkin French Toast

Audrey
What’s better than French toast on a fall morning? Pumpkin French toast! My sourdough pumpkin French toast is sure to be a hit this holiday season. The delightful sourdough tang perfectly compliments the sweet, warm flavors of the pumpkin spice batter. 
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 12 Slices
Calories 237 kcal

Equipment

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

Ingredients
  

  • 12 Slices Sourdough bread
  • 4 eggs
  • ⅔ Cup Milk of choice
  • ¼ Cup Sourdough discard omit if you want a sweeter batter
  • ½ Cup Pumpkin puree
  • 2 teaspoon Vanilla extract
  • ¼ Cup Pure Maple syrup
  • 2 teaspoon Pumpkin pie spice or chai spice
  • Butter for skillet

Instructions
 

  • If using homemade sourdough bread, use my recipe here for the best results. I recommend making it the day before so that it has had time to cool prior to being dunked in the batter.
  • Slice 12 equal-sized slices of bread and set aside.
  • Mix together your eggs, milk, sourdough starter, pumpkin puree, vanilla extract, maple syrup, and pumpkin pie spice.
  • Preheat your skillet to medium to medium-low heat. Coat with butter for extra flavor and to prevent sticking (extra important if you are using a cast iron)
  • Coat each side of all 12 slices of bread. A quick dunk on each side is all you’ll need, there is no need to fully soak the bread.
  • Transfer coated bread to your preheated skillet and allow to cook for 2-5 minutes or until the toast is lightly browned and able to be lifted from the skillet without sticking.
  • Flip and cook on the other side until it is golden.
  • Transfer to a plate and serve warm. Store in the fridge for 3 days.

Notes

If you use sourdough discard, make sure that it has been fed recently. If it hasn’t, you might end up with an overly sour batter with an alcohol after taste. This is caused by the “hooch” the occurs when a starter is overly hungry.
If you want to include starter in the batter but want a more subtle flavor, use bubbly, active starter instead of unfed discard.

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
Keyword breakfast, pumpkin, sourdough discard
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