Pumpkin French Toast
4 large eggs
1/4 cup sugar or honey
1/4 teaspoon fine salt
1/2 cup pumpkin puree
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 cups milk, plus more if needed or less if using honey (low fat is what we used; whole milk or mix of whole milk and cream would be a decadent option)
2 teaspoons vanilla extract
8 slices day old bread, sliced 1/2-inch thick
4-5 tablespoons vegetable or canola oil (or half oil, half butter)
- Whisk together the eggs, sugar and salt in a large baking dish until smooth. Add the pumpkin puree, ground spices, milk, vanilla and whisk until smooth.
- Put 4 slices of the bread in the custard mixture and let sit for 2 minutes. Carefully turn over the slices and let sit until the bread is completely soaked through, about 2 more minutes.
- While the bread is soaking, heat 2 tablespoon of the oil in a large pan over medium-high heat until the mixture begins to sizzle. Cook the 4 slices of the bread until golden brown on the bottom, about 2 to 3 minutes. Flip over and continue cooking until the bottom is golden brown, about 2 minutes longer. Remove to the baking sheet in the oven to keep warm. Wipe out the pan with paper towels and repeat.