Description
A cozy, autumn-inspired breakfast featuring thick slices of bread soaked in a creamy pumpkin-spiced custard and cooked to golden perfection — a warm, comforting twist on classic French toast.
Ingredients
- 4 large eggs
- 1/2 cup (120ml) milk
- 1/2 cup (120ml) heavy cream (or more milk)
- 1/2 cup (120g) pumpkin puree
- 2 tbsp brown sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- Pinch of salt
- 8 slices brioche or challah bread (thick cut)
- 2 tbsp butter (for cooking)
- Maple syrup, whipped cream, and chopped pecans for serving
Instructions
- In a large bowl, whisk together eggs, milk, cream, pumpkin puree, brown sugar, vanilla, cinnamon, nutmeg, ginger, and salt until smooth and well combined.
- Heat a large skillet or griddle over medium heat and melt a little butter.
- Dip each bread slice into the pumpkin custard mixture, soaking for about 5 seconds per side until well-coated but not soggy.
- Cook the slices in batches for 2–3 minutes per side, or until golden brown and slightly crisp on the edges.
- Transfer cooked slices to a warm plate and repeat with the remaining bread, adding more butter as needed.
- Serve warm with maple syrup, whipped cream, and a sprinkle of cinnamon or chopped pecans.
Notes
- Use slightly stale bread — it absorbs the custard better without falling apart.
- Make it dairy-free by using almond or oat milk and vegan butter.
- To serve a crowd, keep cooked slices warm in a 200°F (95°C) oven until ready to serve.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-Fried
- Cuisine: American