Pumpkin Spice French Toast
This pumpkin French toast is so warm and cozy, made with thick slices of brioche soaked in a spiced pumpkin custard! A perfect fall breakfast!
Ingredients
- 4 large eggs
- 1 cup whole milk
- ¾ cup canned pumpkin puree
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1 loaf brioche or Challah bread, cut into 1-inch thick slices
- ¼ cup unsalted butter, divided
- ¼ cup maple syrup
- 1 tablespoon confectioners' sugar
Equipment
Instructions
- In a large bowl, whisk together eggs, milk, pumpkin puree, pumpkin pie spice, vanilla and salt.
- Working one at a time, dip bread slices into the egg mixture, allowing to soak for at least 10 seconds.
- Melt 1 1/2 tablespoons butter in a large cast iron skillet over medium heat. Working in batches, add bread slices to the skillet, 1-2 at a time, and cook until evenly golden brown, about 2-3 minutes on each side. Repeat with remaining bread and butter.
- Serve immediately with maple syrup, garnished with confectioners' sugar, if desired.
Notes
- Use thick slices. Use dense, rich breads such as brioche or Challah bread, cut into 1- to 2-inch thick slices. Thin white bread slices will fall apart or turn into mush.
- Avoid pumpkin pie filling. Canned pumpkin puree and pumpkin pie filling are not the same, and are not interchangeable. Be sure to use 100% pure pumpkin as pumpkin pie filling comes pre-mixed with sweeteners and spices.
- Make it richer. For a richer, more velvety pumpkin custard, swap out the milk for half and half.
- Use a cast iron skillet. A well-seasoned cast iron skillet will hold heat exceptionally well, building a crispy, golden crust on the outside while keeping the inside soft and custardy.
- Keep warm. Keep the French toast warm between batches in a low oven at 200°F on a cooling rack on a baking sheet in a single layer until ready to serve. Stacking them can lead to soggy French toast.