Pumpkin Pie French Toast
Thick brioche slices soaked in a spiced pumpkin custard and browned in butter.
Equipment
- Large skillet or griddle
- Wide shallow dish
- Spatula
Ingredients
Main Ingredients
- 4 large eggs
- 1 cup whole milk
- ½ cup canned pumpkin puree not pie filling
- ¼ cup brown sugar packed
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
- 8 slices thick cut brioche or challah about 1 inch thick
- 2 tbsp unsalted butter for cooking
- ¼ cup maple syrup for serving
- 2 tbsp powdered sugar optional
- ½ cup whipped cream optional
Instructions
Cooking
- Whisk. Beat the eggs, milk, pumpkin, brown sugar, vanilla, spices, and salt until smooth.
- Soak. Dip the bread for 20 seconds on each side.
- Brown. Melt butter in a skillet over medium heat and cook each slice 3 minutes per side until golden.
- Check. Cook until the center is set and reads 160 degrees F.
- Serve. Top with maple syrup, powdered sugar, and whipped cream.
Notes
Substitutions: Challah, brioche, or thick white sandwich bread all work, and plant based milk can replace the milk.
Tips: Use slightly stale bread and cook over medium heat so the center sets.
Storage: Refrigerate leftovers up to 3 days and reheat to 165 degrees F.
Nutrition does not include the optional powdered sugar and whipped cream.