Pumpkin Spice French Toast
Remember that super soft pumpkin bread I made? I thought it would be perfect for some pumpkin French toast, so I saved a whole loaf just for French toast.
It came out even better than I had hoped. The bread was so soft and full of spices after being heated on the pan and tasted absolutely heavenly encrusted in the custard base. Drizzle it with some pure maple syrup … and sigh.
Making this invoked memories of my childhood. As a kid I didn’t love French toast. My mom made it with sliced store bought sandwich bread and some beaten eggs, with some sprinkled sugar. I didn’t hate it, but I preferred pancakes and omelets instead. I fell in love with French toast when I started ordering it at restaurants and discovered all the richer versions like using thick slices of brioche.
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FH took one bite and really really loved these. He finished off most of the plate.
You can find the bread recipe here.
For the French toast custard, I used a recipe by Alton Brown.
- 1 cup half-and-half
- 3 large eggs
- 2 tbsp honey warmed
- ¼ tsp salt
- sliced pumpkin bread (see notes for recipe link)
- 1 tbsp unsalted butter
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In a shallow baking dish, whisk the half-and-half, eggs, honey, and salt until well combined.
Dip the pumpkin bread slices in the custard, coating both sides.
Melt the butter in a large skillet over medium heat. Cook the French toast for about two to three minutes on each side. Serve with maple syrup.