Pumpkin-spiced French toast
A homemade pumpkin pie spice blend gives this French toast a signature flavor beyond what you’ll achieve with only cinnamon. Add the pumpkin spice blend, along with some pumpkin purée to the custard base. Soak thick slices of brioche or challah in the mixture and fry the slices up. It almost tastes like you’re eating pumpkin pie for breakfast.
From the story: Pumpkin pie spice isn’t just for fall lattes
In a medium bowl, beat the eggs. Whisk in the cream and pumpkin purée, then the vanilla, sugar, cinnamon, nutmeg, ginger and allspice. Pour the batter into a wide, shallow baking dish.
Soak the bread slices in the egg mixture on both sides, 1 to 2 minutes per side.
Heat a large, heavy-bottomed skillet over medium heat until hot. Melt butter or bacon fat in the hot pan, then add 2 slices of the bread. Reduce the heat and fry the slices gently on each side until the bread is crisp and golden brown, and the inside of the bread is cooked through, 3 to 4 minutes per side. Cover the pan while cooking so the bread toasts evenly and thoroughly.
Remove the toast and hold on a baking sheet in a warm oven until all of the slices are toasted. Repeat with the remaining slices.
Slice the toast and divide it among four plates. Dust each serving with powdered sugar, if desired, and serve with warm maple syrup.
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