Description
A cozy fall breakfast featuring thick slices of bread dipped in a pumpkin spice custard, pan-fried until golden, and served with maple syrup.
Ingredients
Units
Scale
- 4 slices brioche or challah bread
- 1 cup pumpkin puree
- 2 large eggs
- 1 cup milk (or dairy-free alternative)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 2 tbsp brown sugar (optional)
- Butter or oil (for cooking)
- Maple syrup (for serving)
- Powdered sugar (optional)
- Chopped pecans or walnuts (optional)
Instructions
- In a mixing bowl, whisk pumpkin puree, eggs, milk, vanilla, spices, salt, and sugar until smooth.
- Heat a skillet over medium heat with butter or oil.
- Dip bread slices in the batter, coating each side.
- Cook 3–4 minutes per side until golden brown.
- Serve warm with syrup, powdered sugar, and toppings.
Notes
- Use day-old bread for the best texture.
- Store leftovers in the fridge for 3 days or freeze for up to 2 months.
- Reheat in the oven or toaster for best crispness.
Nutrition
- Calories: 220
