Pumpkin Challah French Toast
This Pumpkin Challah French Toast is the ideal fall brunch recipe. They have slightly crisp edges, fluffy centers, and the perfect amount of pumpkin spice. I have a few tricks to make sure these come out moist and delicious, never dry!
I grew up eating challah French toast. It was one of the few recipes my dad made in the kitchen (my mom was the primary cook). Challah is traditionally eaten just before Friday night Shabbat dinner. Any time we hosted Shabbat, I would look forward to the breakfast that would follow the next morning.
This pumpkin challah French toast is my seasonal twist on the classic recipe. Adding pumpkin to the batter makes it thicker than just milk and eggs, but after repeatedly testing out this recipe, I figured out how to make the result just as moist and delicious, with that extra pumpkin flavor!
Ingredients
- Challah bread – The perfect bread for French toast. Traditionally eaten on Shabbat, challah is fluffy and flavorful and most similar to brioche.
- Eggs – The binder of the custard, also giving some extra protein
- Milk – Any milk should work here, I use low-fat or full-fat
- Pumpkin puree – The key ingredient to this pumpkin challah French toast. This is a great recipe to whip out if you have part of a can leftover. Or, if you’re left with extra pumpkin puree, you can make Pumpkin Mac and Cheese for dinner!
- Pure maple syrup – a little for sweetening the custard, and as much as you want drizzled on top
- Vanilla extract – measure with your heart
- Pumpkin spice & cinnamon – for that extra kick of flavor
- Butter/oil – I think French toast (and pancakes too, for that matter) taste best with butter. Use what you have!
See recipe card for quantities.
Instructions
- Make the batter. In a large shallow bowl, combine the eggs, milk, pumpkin puree, maple syrup, vanilla extract, spices, and salt. Mix with a fork until even and smooth; it may take a minute or two.
- Soak the challah. Place the challah slices in the bowl and immediately flip them over so both sides are coated. Poke each slice 3–5 times (depending on width) with a fork to help the batter soak in, then let rest for 5 minutes. This step is critical in order to avoid a dry center.
- Make the French toast. While the challah soaks, heat a nonstick pan over medium heat and add about 2 tablespoons of butter. Place the soaked challah in the pan and cook until golden on one side, then flip and cook the other side. Serve with maple syrup and enjoy!
Storage
Store leftovers in the fridge for up to 3 days. Reheat in a skillet, or in the microwave.
Top Tip
When soaking the French toast in the custard, be sure to immediately flip the challah pieces over so that both sides have custard on them. Then, poke your fork into the challah about 3 times so that more custard soaks through. This will help keep the result moist! No dry centers!
Rate this recipe
If you made this pumpkin challah French toast recipe, let me know your thoughts below! Leave a star-rating and a comment, and be sure to tag me on Instagram or TikTok with your creations 🙂
Pumpkin Challah French Toast
Ingredients
- 6 slices challah bread 1-1.5 inches thick
- 2 eggs
- ¾ cup milk plus more, see Note 1
- â…” cup pumpkin puree
- 2 tablespoon pure maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- Butter/oil for the pan
Instructions
- Make the batter. In a large shallow bowl, combine the eggs, milk, pumpkin puree, maple syrup, vanilla extract, spices, and salt. Mix with a fork until even and smooth; it may take a minute or two.
- Soak the challah. Place the challah slices in the bowl and immediately flip them over so both sides are coated. Poke each slice 3–5 times (depending on width) with a fork to help the batter soak in, then let rest for 5 minutes. This step is critical in order to avoid a dry center. (See Note 1)
- Make the French toast. While the challah soaks, heat a nonstick pan over medium heat and add about 2 tablespoons of butter. Place the soaked challah in the pan and cook until golden on one side, then flip and cook the other side.Serve with maple syrup and enjoy!
I saw this on Instagram and instantly knew I had to give it a try with my leftover challah. My grandkids loved it so I will make sure to prepare it again when they are over next.
That makes me so happy!