Description
A cozy and delicious fall breakfast featuring thick-cut brioche soaked in a pumpkin-spiced custard and cooked to golden perfection, served with a warm homemade pumpkin syrup made from maple syrup and pumpkin puree. This Pumpkin Pie French Toast with Homemade Pumpkin Syrup combines seasonal flavors and comforting textures for a perfect autumn morning treat.
Ingredients
Scale
For the French Toast
- 6 slices thick-cut brioche or challah bread
- 4 large eggs
- 3/4 cup whole milk
- 1/2 cup canned pumpkin puree
- 1 tablespoon brown sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- Butter or oil for cooking
For the Pumpkin Syrup
- 1/2 cup pure maple syrup
- 1/4 cup canned pumpkin puree
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the custard: In a medium bowl, whisk together the eggs, whole milk, pumpkin puree, brown sugar, pumpkin pie spice, and vanilla extract until the mixture is smooth and fully combined.
- Heat the cooking surface: Preheat a skillet or griddle over medium heat and lightly grease it with butter or oil to prevent sticking and add flavor.
- Dip the bread: Take each slice of thick-cut bread and dip it into the custard mixture, coating both sides thoroughly. Allow any excess custard to drip off before placing onto the skillet.
- Cook the French toast: Place the dipped bread slices onto the preheated skillet and cook for 2 to 3 minutes on each side, or until they develop a golden brown color and are cooked through.
- Make the pumpkin syrup: While the French toast cooks, combine the maple syrup, pumpkin puree, pumpkin pie spice, vanilla extract, and a pinch of salt in a small saucepan. Warm over low heat, stirring frequently, until the syrup is heated through and smooth, about 5 minutes.
- Serve: Arrange the French toast slices on plates and drizzle generously with the warm pumpkin syrup. Serve immediately for best flavor and texture.
Notes
- Use day-old bread for best results, as it absorbs the custard better without falling apart.
- For a non-dairy version, substitute the whole milk with dairy-free milk such as almond or oat milk and use coconut oil instead of butter for cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
