Pumpkin French Toast with Candied Pepitas and Ricotta

FRENCH TOAST FOR PUMPKIN SEASON. Here's something for all the pumpkin fanatics out there! 'Tis the season!
October 21, 2014


Makes 8 slices

  1. Whisk together eggs, milk, pumpkin, ½ cup maple syrup, vanilla, cinnamon, and salt in large bowl or small baking dish until thoroughly combined.
  2. Heat 1 tablespoon butter in medium skillet over medium to medium-low heat. Working with 2 pieces of bread at a time, submerge bread into egg mixture and press to thoroughly soak up mixture. (If you want the French toast to have more of a bread pudding texture, soak the bread overnight before cooking.)
  3. Transfer soaked pieces to skillet and cook until golden brown on each side, about 2–4 minutes per side. (Let next 2 slices soak while cooking.) Wipe skillet out between batches and continue with remaining butter and bread.
  4. Keep french toast warm while preparing pepitas. Heat remaining 2 tablespoons syrup in small skillet over medium heat until bubbling. Add pepitas and cook, stirring constantly, until syrup is thick and sticking to seeds, about 2 minutes. Transfer to plate to cool.
  5. Serve French toast topped with a dollop of ricotta, candied pepitas, and drizzle of maple syrup.


  • 3 eggs
  • 1½ cups milk
  • ½ cup pumpkin purée
  • ½ cup plus 2 tablespoons pure maple syrup, divided (plus more for serving)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • Pinch kosher salt
  • 4 tablespoons butter, divided
  • 8 thick slices rustic bread
  • ½ cup pepitas (pumpkin seeds)
  • 1 cup warm ricotta cheese
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