If it’s pumpkin season, you have got to embrace the pumpkin. It only comes around once a year, and that means we need pumpkin everything! Which means you need a pumpkin breakfast to get the autumn day started on, and do we have an idea about that: Punky French Toast. It’s the classic French toast, only now the bread is butter-toasted with a pumpkin custard and served with pumpkin butter (pumpkin butter being an amazing idea on its own). It’s sweet, spiced, and delightfully orange, just awaiting a touch of maple syrup and powdered sugar. Punky French Toast keeps the pumpkin train rolling on and thank goodness for that!
Ingredients
For the French toast:
- 4 large eggs, beaten
- 3/4 cup milk
- 1/2 cup pumpkin puree
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pumpkin pie spice
- kosher salt, to taste
- 1 loaf brioche, sliced into 1-inch-thick slices
- 3 tablespoons unsalted butter, divided
For the pumpkin butter:
- 4 tablespoons unsalted butter, slightly softened
- 2 tablespoons pumpkin puree
- 2 tablespoons maple syrup
- 1/4 teaspoon pumpkin pie spice
- kosher salt, to taste
For serving:
- maple syrup, for drizzling
- powdered sugar, for dusting
Directions
Step 1 –In a shallow baking dish, whisk the eggs, the milk, 1/2 cup of the pumpkin puree, the vanilla, 1/2 teaspoon of the pumpkin pie spice, and the salt.
Step 2 –Place the bread slices into the pumpkin mixture and let soak for about 30 seconds per side.
Step 3 –In a large nonstick skillet over medium-low heat, melt 1 tablespoon of the butter.
Step 4 –Cook 2 slices of the soaked bread at a time until golden, about 3-4 minutes per side.
Step 5 –Repeat using 2 tablespoons of the butter and the remaining slices until all slices are cooked.
Step 6 –In a medium bowl, whip the remaining butter with the remaining pumpkin puree, 2 tablespoons of the maple syrup, the remaining pumpkin pie spice, and the salt until light and fluffy.
Step 7 –Serve the French toast with the pumpkin butter, the extra maple syrup, and the powdered sugar.
