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1
Preheat the oven to 200u00b0F and place a cooling rack on a baking sheet and place it in the oven for keeping the french toast warm between batches.
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2
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, 1/4 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.
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3
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.
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4
Whip the cream with the sour cream, tablespoons of sugar, and vanilla. Place in the refrigerator until ready to serve.
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5
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 brulee the tops of the french toasts until the sugar is melted. Serve with generous scoops of the whipped sour cream.
