Pumpkin French Toast with Candied Pecans

pumpkin french toast


  • 3 egg yolks
  • 5 Tbs canned pumpkin
  • 1 tsp cinnamon
  • 2 Tbs light brown sugar
  • 1/4 tsp salt
  • 1/8 tsp nutmeg
  • 1/8 tsp ginger
  • 2 Tbs butter, melted
  • 1 1/2 tsp vanilla
  • 1 cup milk (2% or whole)
  • Bread (Brioche preferred or Challah)
  • Extra butter for cooking French Toast
  • Syrup

Candied Maple Pecans

  • 1 cup pecan halves
  • 1/4 cup sugar
  • 1 Tbs brown sugar
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 2 Tbs unsalted butter

Cinnamon Whipped Cream

  • 1 cup heavy whipping cream
  • 1 Tbs granulated sugar
  • 1/4 tsp cinnamon


Candied Pecans

  1. Mix dry ingredients together and reserve 1 1/2 tablespoons of sugar mixture.
  2. To a 10″ skillet (preferably not a nonstick skillet). add butter and the  cinnamon sugar mixture(except the 1 1/2 TBS). Cook over medium low heat.
  3. Let the mixture melt and begin to bubble for 1 minute, and then add the pecans. Keep the pecans over medium low heat no matter how tempting it is to raise the heat. Nuts can burn easily, so low and slow is key!
  4. Stir the nuts continually. The sugar mixture will dry up and form a sugary crust on the nuts. Add half of the 1 1/2 tablespoons of reserved cinnamon sugar once the nuts looks somewhat dry and crusted. Every now and then, stop mixing the nuts and let them sit for 5-10 seconds in the pan so that the sugar melts and adheres to the pecans. The sugar should not melt fully but rather there should still be some sugar crystals on the nuts. 
  5. Remove from heat after 5-8 minutes and toss with remaining cinnamon sugar. The amount of time it takes to candy the pecans varies slightly. If you like your nuts a little more toasted, it will take closer to 8 minutes. The nuts can develop a smoky flavor the longer they cook, so I prefer to stay closer to 5-6 minutes. 
  6. If the pecans start to turn super dark in spots, they may be burning, so do not walk away while nuts are cooking.
  7. Let nuts cool for 15 minutes before eating. The nut oils will be very hot, so let them cool so they don’t scorch anyone’s tongue!

Pumpkin Custard

  1. Preheat oven to 250 degrees. Lay out bread slices on a baking sheet, and put them in the oven for 10 minutes to dry out, flipping the bread over at 5 minutes so both sides dry out. Remove bread to a cooling rack until ready to use.
  2. In a pie dish, whisk egg yolks, pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, salt, and vanilla. Add melted butter and whisk again. 
  3. Whisk milk into the custard in 4 additions so that the custard stays smooth; set aside.
  4. Place a large skillet over medium heat and add a tablespoon of butter. For electric griddles, heat to 350 and place butter directly on griddle surface.
  5. When the butter has melted, swirl it around the pan to evenly coat the bottom. Take a piece of bread and lay it in the custard mixture for 2-3 seconds on each side. Place custard soaked bread directly in the hot buttered skillet or on the griddle.
  6. Flip french toast once the first side has caramelized and looks golden brown; brown the opposite side and remove from skillet or griddle. Add more butter and repeat with remaining bread.
  7. Whip heavy cream, sugar and cinnamon until medium peaks form.
  8. Top French toast with pecans, maple syrup, and cinnamon whipped cream (or plain whipped cream). Serve immediately.

**For an optimal flavor combination, use maple syrup or buttermilk syrup with the pecans and cinnamon whipped cream.


This recipe is a Baker Street Society original recipe.

Keywords: pumpkin french toast, french toast, cinnamon french toast, candied pecans