Sourdough Pumpkin French Toast
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.
Equipment
- Shallow mixing bowl or baking dish for dunking
- Skillet
- Spatula or turner
Ingredients
- 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
Tried this recipe?Let us know how it was!
