Description
This Pumpkin Pie French Toast with Homemade Pumpkin Syrup is a cozy fall breakfast treat that combines thick slices of brioche or challah soaked in a spiced pumpkin custard and pan-fried to golden perfection. Topped with a luscious pumpkin-infused maple syrup, it captures all the warm flavors of pumpkin pie in a decadent morning meal.
Ingredients
Scale
For the French Toast:
- 6 thick slices brioche or challah bread
- 3 large eggs
- ¾ cup whole milk
- ½ cup canned pumpkin purée
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- Butter or oil for the pan
For the Pumpkin Syrup:
- ½ cup maple syrup
- ¼ cup canned pumpkin purée
- 1 tablespoon butter
- ¼ teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the custard mixture: In a shallow bowl or baking dish, whisk together the eggs, whole milk, pumpkin purée, brown sugar, vanilla extract, pumpkin pie spice, and salt until well combined.
- Dip the bread: Submerge each slice of brioche or challah into the pumpkin custard mixture, coating both sides and allowing it to soak for a few seconds to absorb the flavors.
- Cook the French toast: Heat a large skillet or griddle over medium heat and melt a small amount of butter or oil. Place the soaked bread slices on the skillet and cook for 2 to 3 minutes on each side, or until the bread is golden brown and cooked through.
- Make the pumpkin syrup: In a small saucepan over medium heat, combine maple syrup, pumpkin purée, butter, pumpkin pie spice, vanilla extract, and a pinch of salt. Whisk continuously until the mixture is smooth and heated through, about 3 to 4 minutes.
- Serve: Plate the cooked French toast and drizzle generously with the warm homemade pumpkin syrup. Optionally, garnish with whipped cream, chopped pecans, or a dusting of powdered sugar for extra festivity.
Notes
- Top with whipped cream, chopped pecans, or a dusting of powdered sugar for a festive touch.
- Leftover pumpkin syrup can be stored in the refrigerator and gently reheated before serving.
