Description
A cozy and delicious fall breakfast featuring thick-cut brioche soaked in a spiced pumpkin custard, pan-fried to golden perfection and served with a warm homemade pumpkin maple syrup.
Ingredients
Scale
French Toast
- 8 slices thick-cut brioche or challah bread
- 4 large eggs
- 1 cup whole milk
- 1/2 cup pumpkin puree
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Butter for greasing the skillet
Pumpkin Syrup
- 1 cup maple syrup
- 1/3 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the custard mixture: In a large bowl, whisk together eggs, milk, pumpkin puree, brown sugar, vanilla extract, pumpkin pie spice, cinnamon, and salt until smooth and well combined.
- Heat the skillet: Place a large skillet or griddle over medium heat and lightly grease with butter to prevent sticking.
- Dip the bread slices: Dip each slice of brioche into the pumpkin egg mixture, allowing excess to drip off to avoid sogginess, then immediately transfer to the hot skillet.
- Cook the French toast: Cook each slice for 3 to 4 minutes per side, or until golden brown and cooked through, flipping carefully. Add more butter as needed between batches.
- Make the pumpkin syrup: In a small saucepan, combine maple syrup, pumpkin puree, pumpkin pie spice, and vanilla extract. Heat over medium-low heat while stirring frequently for 3 to 5 minutes until the syrup is warmed and slightly thickened.
- Serve: Plate the cooked French toast slices and generously drizzle with the warm homemade pumpkin syrup. Enjoy immediately for best flavor and texture.
Notes
- For extra richness, substitute half-and-half for the whole milk in the custard mixture.
- This French toast pairs wonderfully with whipped cream or chopped pecans as garnish.
