Ingredients
- Bread: 1 loaf (about 1 pound) challah, brioche, or thick-cut white bread, preferably a day or two old, cut into 8 slices, each about ¾ to 1-inch thick.
- Large Eggs: 4
- Pumpkin Puree: ¾ cup (ensure it’s 100% pure pumpkin, not pumpkin pie filling)
- Milk: ¾ cup (whole milk or 2% recommended for richness, but almond or oat milk can work)
- Heavy Cream: ¼ cup (optional, but adds extra richness and creaminess to the custard)
- Granulated Sugar: 2 tablespoons (or light brown sugar for a deeper molasses note)
- Vanilla Extract: 1 ½ teaspoons
- Pumpkin Pie Spice: 1 ½ teaspoons (or make your own: ¾ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, ⅛ tsp cloves)
- Salt: ¼ teaspoon
- Unsalted Butter: 4 tablespoons (or more, as needed for greasing the pan/griddle)
- For Serving (Optional but Recommended):
- Maple Syrup
- Whipped Cream or Vanilla Ice Cream
- Powdered Sugar
- Toasted Pecans or Walnuts
- A sprinkle of extra Cinnamon or Pumpkin Pie Spice
Instructions
- Prepare the Bread: If you haven’t already, slice your bread into ¾ to 1-inch thick slices. Staler bread works best as it absorbs the custard without becoming overly soggy. If your bread is very fresh, you can lay the slices out on a baking rack for a few hours, or even toast them very lightly in a low oven (200°F / 93°C) for about 10-15 minutes, to dry them out a bit.
- Make the Pumpkin Custard: In a shallow dish wide enough to lay a slice of bread flat (a pie plate or a 9×13 inch baking dish works well), whisk together the large eggs until the yolks and whites are fully combined and slightly frothy.
- Add the pumpkin puree, milk, heavy cream (if using), granulated sugar, vanilla extract, pumpkin pie spice, and salt to the whisked eggs. Whisk thoroughly until everything is well incorporated and the custard is smooth. Ensure there are no large lumps of pumpkin puree.
- Soak the Bread: Place two to three slices of bread into the pumpkin custard mixture at a time. Let them soak for about 20-30 seconds per side. The exact time will depend on the thickness and type of your bread. You want the bread to absorb the custard but not become so saturated that it falls apart. It should feel heavy and moist, but not dripping excessively. Avoid over-soaking, especially with softer breads like brioche.
- Preheat the Pan/Griddle: While the first batch of bread is soaking, place a large non-stick skillet or griddle over medium-low to medium heat. Add about 1 tablespoon of butter (or a combination of butter and a neutral oil like canola to prevent burning) and let it melt and lightly sizzle. The heat is crucial; if it’s too high, the outside will burn before the inside cooks. If it’s too low, the French toast will be pale and potentially greasy.
- Cook the French Toast: Carefully lift a soaked bread slice from the custard, allowing any excess to drip off for a moment. Place it onto the preheated, buttered skillet or griddle. Repeat with additional slices, being careful not to overcrowd the pan. Cook for 3-5 minutes per side, or until golden brown and slightly crisp. The internal temperature should reach at least 160°F (71°C) to ensure the egg custard is cooked through. You may need to adjust the heat as you go; if the French toast is browning too quickly, reduce the heat.
- Keep Warm (Optional): As slices are cooked, you can transfer them to a baking sheet lined with a wire rack and keep them warm in a preheated oven at 200°F (93°C) while you cook the remaining batches. Add more butter to the skillet/griddle as needed for subsequent batches.
- Serve Immediately: Once all the Pumpkin Pie French Toast is cooked, serve it warm with your favorite toppings.
Nutrition
- Serving Size: One Normal Portion
- Calories: 450-550