Ingredients:

  • 2 large eggs (100g)
  • 1/2 cup whole milk (120ml)
  • 1/3 cup pumpkin puree (80g)
  • 2 tbsp maple syrup (25g)
  • 1 tsp ground cinnamon (2g)
  • 1/4 tsp ground nutmeg (1g)
  • 1/4 tsp salt (1.5g)
  • 1 tsp vanilla extract (5ml)
  • 8 slices thick-cut Brioche or Challah bread (200g)
  • 2 tbsp unsalted butter (30g)
  • 1/4 cup pure maple syrup (60ml)
  • 1 tbsp melted butter (8g)

Instructions:

  1. In a shallow bowl, whisk together the eggs, milk, pumpkin puree, maple syrup, cinnamon, nutmeg, salt, and vanilla until the mixture is smooth and velvety orange.
  2. Dip each slice of bread into the custard, soaking for 5-10 seconds per side. Ensure the bread is saturated but still holds its shape.
  3. Heat the butter in a large non-stick skillet over medium-low heat until it begins to foam. Place the soaked slices in the pan and cook for 3-4 minutes per side until a mahogany-colored crust develops.
  4. Remove the toast from the pan and serve immediately with maple syrup and melted butter.