Pumpkin French Toast
This Pumpkin Spice French Toast is made with super yummy brioche toast that is generously dipped into the pumpkin spice egg mixture and pan seared with butter to make a perfect crunchy texture outside.
servings
Ingredients
- ¾ cup half and half or use whole milk
- 4 eggs
- ½ tsp. pumpkin spice
- ⅓ cup pumpkin puree
- 1 tbsp. vanilla extract
- 2 tbsps. granulated sugar
- 3 tbsps. unsalted butter divided
- 1 loaf of Brioche sliced into 1 inch
- Confectioner Sugar optional for dusting
- Candied Pecans optional
- Syrup of your choice
Instructions
- In a shallow bowl, coming all the ingredient, except for the bread and whisk or use and hand blender to blend the mixture up.
- To prepare the Pumpkin Spice French Toast, heat your griddle or skillet to medium heat. Melt 1-2 tablespoons of butter (depending on the size of the griddle) and then dip the bread slices into the egg mixture, dredging both sides.
- Transfer the bread slice to the griddle and cook for 3-4 minutes on each side.
- Once you are done cooking the French toasts, you can transfer to a serving plate or dish and serve with syrup of your choice.
Notes
- Be sure to pre-heat the pan before cooking.
- It's important not to thin out the bread less than 3/4- 1 inch. Thin breads will soak up too much and cause the bread to get soggy wont get a crunch feel on the French toast.
- Do not make the slices thicker than 1 inch either because you will be left with a raw center.
- I highly recommend that you also let the bread dry out before soaking for the best result.
- The perfect temperature to cook the French toast is on medium heat. Using too much heat will let the toast burn on the outside and stay raw on the inside.
- I love using Land O' Lakes or some sort of European butter. Modified butters have too much water in them and that will make the French toast super soggy.
- You may want to use either half and half or heavy whipping cream to the egg mixture instead of milk. This will make the texture thicker, allowing the outside to coat but not completely soak out the toast bread. If you prefer using milk, please use full fat milk.
- It's best to use a big griddle or pan so you don't have to go through the process too many times.
- I suggest that you clean up the griddle with a paper towel and add new butter before the next round this way you don't end up having burnt crumbs on the next batch of French toast.
Nutrition
Serving: 1toast | Calories: 196kcal | Carbohydrates: 17g | Protein: 6.7g | Fat: 10.8g | Saturated Fat: 5.5g | Sodium: 158.9mg | Sugar: 3.1g
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