Sourdough Pumpkin French Toast Recipe

What beats October morning French toast? French toast pumpkin! My sourdough pumpkin French toast will be a Christmas hit. The sweet, warm pumpkin spice batter pairs well with the sourdough acidity. 

INGREDIENT

– 12 Slices Sourdough bread – 4 egg – 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

For the greatest handmade sourdough bread, try my recipe. I recommend cooking it the day before so it can cool before being dipped in batter. Slice 12 equal-sized bread pieces and set aside.

Step 1

Combine eggs, milk, sourdough starter, pumpkin puree, vanilla, maple syrup, and pumpkin pie spice. Let your skillet heat up to medium-low. Butter adds flavour and prevents sticking (especially in cast iron).

Step 2

Coat all 12 bread slices sides. No need to wet the bread—just immerse it on each side. Toast buttered bread in a hot skillet for 2–5 minutes until nicely browned and easily lifted.

Step 3

Reverse and cook until golden. Place on a platter and serve warm. Keep refrigerated for 3 days.

Step 4

See Also

See Also

Homemade Sourdough Pie Crust Recipe