| Ingredients | Instructions |
|---|---|
| • 2/3 cup half and half • 2/3 cup pumpkin puree • 1 tablespoon dark brown sugar • 3 eggs • 1/4 teaspoon kosher salt • 1 tablespoon vanilla bean paste • 1/2 teaspoon pumpkin spice | 1. Stir the half and half, pumpkin meat, dark brown sugar, eggs, kosher salt, vanilla bean paste, and pumpkin spice together to make the custard. |
| • 3-4 ounces butter, unsalted | 2. Heat a pan over medium heat with unsalted butter until melted and hot. |
| • 8 pieces of bread, brioche or Texas toast | 3. Dip thick sliced brioche bread into the custard. |
| Note: For larger batches, pre-brown the pieces and then pop them into a really hot oven (400°F). | 4. Cook the French toast in the buttered pan over medium heat until it has a nice crispiness and caramel color. |
| Pumpkin butter: • 2 ounces butter, soft salted • 4 ounces pumpkin puree • 1 tablespoon maple syrup | Combine ingredients then microwave up to 20 seconds and whisk until smooth. Serve room temperature. |
Tags: Breakfast, Brunch, French Toast, Pumpkin, Fall, Seasonal, Spiced, Pumpkin Puree, Pumpkin Meat, Pumpkin Spice Recipe