🧇 Pumpkin Pie French Toast 🍁
Ingredients
8 slices day-old bread (brioche, challah, or thick-cut sandwich bread recommended)
3 large eggs
½ cup (120 ml) half-and-half (or whole milk for a lighter version)
¼ cup (60 g) pure pumpkin purée
1 tsp ground cinnamon
¼ tsp pumpkin pie spice
1 tsp pure vanilla extract
¼ cup (30 g) finely chopped walnuts (optional but recommended for texture)
1½ tsp neutral oil or unsalted butter, for cooking
Warm maple syrup, for serving
Instructions
Prep the Custard: In a wide, shallow bowl or baking dish, whisk together the eggs, half-and-half, pumpkin purée, cinnamon, pumpkin pie spice, and vanilla extract until smooth and fully blended. Stir in the chopped walnuts, if using.
Soak the Bread: Working one slice at a time, place a piece of bread into the pumpkin custard. Let it soak for about 20–30 seconds per side—just long enough to absorb the mixture without becoming soggy. Lift gently to let excess drip off.
Heat the Skillet: Lightly coat a large nonstick skillet or griddle with oil or butter and heat over medium heat until shimmering but not smoking.
Cook in Batches: Add 2–3 soaked bread slices to the skillet (don’t overcrowd). Cook for 2½ to 3 minutes per side, or until deeply golden brown and slightly crisp at the edges. Adjust heat as needed to prevent burning.
Keep Warm: Transfer cooked slices to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while you finish the remaining batches, re-greasing the pan as needed.
Serve Immediately: Plate the French toast while still warm. Drizzle generously with maple syrup and, if desired, top with extra walnuts or a dusting of powdered sugar.
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