Pumpkin French Toast

Pumpkin French Toast
Brunching this weekend? You need Pumpkin French Toast.
  • 4 large eggs, beaten
  • ¾ c. milk
  • ½ c. pumpkin puree
  • 1 tsp. pure vanilla extract
  • ½ tsp. pumpkin pie spice
  • Kosher salt
  • 1 loaf brioche, sliced into 1"-thick slices
  • 3 tbsp. unsalted butter, divided
  • 4 tbsp. unsalted butter, slightly softened
  • 2 tbsp. pumpkin puree
  • 2 tbsp. maple syrup
  • ¼ tsp. pumpkin pie spice
  • Kosher salt
  • Powdered sugar, for dusting
  • Maple syrup, for drizzling
  1. In a shallow baking dish, whisk eggs, milk, pumpkin puree, vanilla, pumpkin pie spice, and a pinch of salt. Place bread slices into pumpkin mixture and let soak about 30 seconds per side.
  2. In a large nonstick skillet over medium-low heat, melt 1 tablespoon butter. Cook 2 slices bread at a time until golden, 3 to 4 minutes per side. Repeat to cook all slices.
  3. Make pumpkin butter: In a medium bowl, whip softened butter with pumpkin, maple syrup, pumpkin spice, and a pinch of salt until light and fluffy.
  4. Top French toast with pumpkin butter, sprinkle with powdered sugar, and drizzle with maple syrup.