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