Ingredients
Scale
- 8 thick slices of Brioche or Challah bread
- 3 large eggs
- 1/2 cup whole milk (or heavy cream for extra richness)
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 2 tablespoons maple syrup (plus more for serving)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- A pinch of salt
- 2 tablespoons unsalted butter for the pan
Instructions
- Whisk the Custard: In a large, shallow bowl, whisk together the eggs, pumpkin puree, milk, maple syrup, and vanilla extract until the mixture is smooth. Add the cinnamon, nutmeg, ginger, and salt, whisking again to ensure the spices are evenly distributed. Make sure there are no large clumps of pumpkin puree left in the liquid.
- Preheat the Griddle: Place a large non-stick skillet or griddle over medium heat. Add a tablespoon of butter and swirl it around until it melts and begins to bubble slightly. Adjust the heat if the butter begins to brown too quickly; you want a steady, even heat to cook the toast without burning the exterior.
- Soak the Bread: Dip each slice of bread into the pumpkin custard. Let it soak for about 10 to 15 seconds per side. You want the bread to absorb the liquid all the way through without becoming so soggy that it falls apart. Use a fork or a spatula to carefully lift the soaked bread from the bowl.
- Cook Until Golden: Place the soaked bread slices onto the hot skillet. Cook for 3 to 4 minutes on each side, or until they are deeply golden brown and the center feels set. If the bread browns too fast, lower the heat to medium-low to allow the custard inside to cook through completely.
- Plating and Topping: Transfer the cooked French toast to warm plates. Dust lightly with extra cinnamon or powdered sugar if desired. Pour a generous amount of pure maple syrup over the top and serve immediately while hot and fragrant.
- Cook Time: 25 minutes