Fall breakfasts should be rich and delicious for cool mornings. We'll take anything, from pancakes to waffles to cinnamon rolls, when it comes to these breakfast foods, but this pumpkin french toast will always have a special place in our hearts.
Talk about fall on a platter with these dense layers of brioche drenched in a decadent pumpkin egg custard, fried to golden perfection, and topped with creamy pumpkin butter.
The contrast between the golden, crispy crust and the custardy, soft centre of this French toast is one of our favourite aspects of it.
If you prefer your bread a little drier in the centre, skip the soak and simply dip the bread briefly in the custard on the way to the pan. We adore the incredibly tender centre you get from thoroughly soaking the bread in the custard before frying it.
In a shallow baking dish, whisk eggs, milk, pumpkin puree, vanilla, pumpkin pie spice, and a pinch of salt. Place bread slices into pumpkin mixture and let soak about 30 seconds per side.
In a large nonstick skillet over medium-low heat, melt 1 tablespoon butter. Cook 2 slices bread at a time until golden, 3 to 4 minutes per side. Repeat to cook all slices.
In a medium bowl, whip softened butter with pumpkin, maple syrup, pumpkin spice, and a pinch of salt until light and fluffy.
Top French toast with pumpkin butter, sprinkle with powdered sugar, and drizzle with maple syrup.