Pumpkin Brulee French Toast

Preheat the oven to 200°F and place a cooling rack on a baking sheet and place it in the oven for keeping the french toast warm between batches.

Make the custard in a bowl wide enough to fit a piece of challah, whisk the eggs with the pumpkin until well combined. Whisk in the milk, cream, ¼ cup of the sugar, pumpkin spice, and vanilla. Dip the french toast slices in batches in the custard and soak them for a minute or two per side.

Heat a wide, nonstick skillet or well-seasoned cast iron pan over medium heat. Cook the french toast slices in batches on each side until golden, about 4 minutes per side (depending on the heat of your pan). Repeat with the remaining slices, keeping the cooked french toast warm in the oven between batches.
Whip the cream with the sour cream, tablespoons of sugar, and vanilla. Place in the refrigerator until ready to serve.

Once all the french toast is cooked, generously sprinkle the reserved sugar over each slice (use more sugar if you need to so you have an even coating), using a kitchen torch brûlée the tops of the french toasts until the sugar is melted. Serve with generous scoops of the whipped sour cream.