Go Back

Pumpkin French Toast

Bread soaked in a spiced pumpkin custard, cooked until golden, topped with a swirl of cinnamon cream cheese and candied pecans.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 3 people
Calories: 470
Ingredients Equipment Method

Ingredients
  

6 thick slices brioche or challah bread
2 large eggs
1/2 cup whole milk, plus extra to thin the custard if needed
1/3 cup pumpkin puree
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 tablespoons unsalted butter, plus extra for the skillet
1/3 cup pecan halves
2 tablespoons brown sugar, for candying the pecans
4 ounces cream cheese, softened
2 tablespoons powdered sugar
1/4 teaspoon ground cinnamon, for the cream cheese
Warm maple syrup, for serving

Equipment

  • 1 cast iron comal (flat round griddle)
  • 1 small skillet, for candying pecans
  • 1 wide shallow dish
  • 1 whisk
  • 1 small mixing bowl, for the cream cheese

Method
 

Candy the pecans in butter and brown sugar until glossy.
    Whisk the eggs, milk, pumpkin, brown sugar, cinnamon, and nutmeg together.
      Dip each bread slice into the custard.
        Cook on a buttered comal until golden on both sides.
          Whip the cream cheese, powdered sugar, and cinnamon together.
            Spread the cream cheese swirl over the warm toast.
              Top with candied pecans and maple syrup, then serve.