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Pumpkin French toast topped with maple pecan butter

Pumpkin French Toast

I dip thick bread in a pumpkin-spiced egg custard, cook it until golden, and top each serving with melting maple pecan butter.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 4
Course: Brunch
Cuisine: American
Calories: 620
Ingredients Method Notes

Ingredients
  

Pumpkin French toast
  • 8 thick slices brioche challah, or Texas toast
  • 3 large eggs
  • ½ cup pure pumpkin purée about 120 g
  • ¾ cup whole milk 180 ml
  • 2 tablespoons packed brown sugar 25 g
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ⅛ teaspoon kosher salt
  • 2 tablespoons unsalted butter 28 g, for the skillet
Maple pecan butter
  • 4 tablespoons unsalted butter softened (56 g)
  • 2 tablespoons maple syrup 30 ml
  • ¼ cup chopped pecans about 30 g, toasted
  • ¼ teaspoon ground cinnamon
  • A pinch of salt

Method
 

  1. Stir the softened butter, maple syrup, cinnamon, and pinch of salt together. Fold in the toasted pecans and set aside.
  2. Whisk the eggs, pumpkin purée, milk, brown sugar, vanilla, pumpkin pie spice, and salt in a wide, shallow bowl.
  3. Dip each bread slice briefly in the pumpkin mixture, coating both sides. Let excess custard drip back into the bowl.
  4. Heat a skillet over medium-low to medium heat and melt a little butter. Cook the bread in batches for 3 to 4 minutes per side, until golden and set in the center.
  5. Serve warm with maple pecan butter. Add extra maple syrup if desired.

Notes

I use pure pumpkin purée, not pumpkin pie filling. If the bread is browning too quickly, I lower the heat so the center has time to set.
I use slightly dry, thick-cut bread because it soaks up the custard without falling apart.