Pumpkin Pie French Toast
Ingredients:
1. 1 (15 oz) can pure pumpkin puree
2. 1 ½ cups whole milk or half-and-half
3. 4 large eggs
4. ¼ cup packed light brown sugar
5. 2 teaspoons vanilla extract
6. 2 teaspoons pumpkin pie spice
7. ½ teaspoon ground cinnamon
8. ¼ teaspoon salt
9. 1 loaf (16 oz) brioche or challah bread, cut into 1-inch thick slices
10. 2 tablespoons unsalted butter, melted
11. Maple syrup and powdered sugar, for serving
Directions:
1. Lightly grease a 9×13-inch baking dish. Arrange the bread slices in a single, slightly overlapping layer in the dish.
2. In a large bowl, vigorously whisk together the pumpkin puree, milk, eggs, brown sugar, vanilla extract, pumpkin pie spice, cinnamon, and salt until the mixture is completely smooth and well-blended.
3. Slowly and evenly pour the pumpkin custard over the bread slices. Press down gently on the bread to help it absorb the liquid. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
4. Preheat your oven to 375°F (190°C). Remove the plastic wrap from the baking dish. Using a pastry brush, lightly brush the top of the soaked bread with the melted butter.
5. Bake for 40-45 minutes, or until the top is golden brown and the custard is set. The center should not jiggle loosely when you gently shake the pan.
6. Let it rest for 5-10 minutes before serving. Dust with powdered sugar and serve warm with maple syrup.
Preparation Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour | Calories: 400 kcal per serving | Servings: 4 servings
