Ingredients
Scale
- 1 large loaf of Brioche or Texas Toast (cut into 1-inch thick slices)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 6 large eggs
- 1 ½ cups whole milk or heavy cream
- 1/2 cup packed light brown sugar
- 2 teaspoons vanilla extract
- 1 tablespoon pumpkin pie spice
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, melted
- Maple syrup and pecans for serving
Instructions
- Step 1: Preparation: Preheat your oven to 400°F (200°C). Generously grease a large rimmed baking sheet with non-stick spray or a bit of melted butter. In a large mixing bowl, whisk together the eggs, pumpkin puree, milk, vanilla extract, pumpkin pie spice, and salt until the mixture is completely smooth and well-combined.
- Step 2: Soaking and Arranging: Dip each slice of bread into the pumpkin custard mixture, allowing it to soak for about 10-15 seconds per side. You want the bread to absorb the liquid without becoming so soggy that it falls apart. Arrange the soaked slices in a single layer on the prepared sheet pan. If you have extra custard, pour it evenly over the slices.
- Step 3: The Brown Sugar Topping: In a small bowl, mix the melted butter with the light brown sugar. Drizzle this mixture over the top of each bread slice. This creates that signature “Brown Sugar Fall” crust as it bakes. Place the sheet pan in the center rack of the oven.
- Step 4: Baking: Bake for 15 minutes, then carefully remove the pan and flip each slice using a spatula. Return the pan to the oven and bake for another 10 minutes, or until the French toast is golden brown and the edges are slightly crisp. The center should feel set and springy to the touch.
- Step 5: Plating: Remove the pan from the oven and let it sit for two minutes. Serve the slices warm, topped with a handful of toasted pecans, a dusting of powdered sugar, and a generous drizzle of real maple syrup.
- Cook Time: 40 minutes