Pumpkin Spice French Toast with Cider Syrup
Brioche bread, soaked in an eggy, pumpkin + pumpkin spiced batter, cooked in a sizzling hot pan, and finished with sweet cider maple syrup. Simple, but perfect in every way.
Foto: Half Baked Harvest
Ingredients
- 1 loaf brioche bread, sliced into 1" thick slices
- 8 ounces cream cheese ((optional))
- 4 eggs
- 1 1/2 cups whole milk
- 1/2 cup pumpkin puree
- 1 tablespoon vanilla
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- butter, for greasing
- 1/2 cup pure maple syrup
- 1 cup apple cider
- 2 tablespoons salted butter
Steps
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1. If using cream cheese, slice 3/4 of the way through the bread to create room for the cream cheese, leaving the top portion of the bread whole (see photo above). Gently smear the cream cheese inside, then gently push down to seal. It does not have to be perfect.2. In a shallow, medium size bowl, whisk together the eggs, pumpkin, milk, vanilla, pumpkin pie spice, cinnamon, and salt until combined. Dip the stuffed bread into the egg mixture, allowing each side to sit for 1-2 minutes in the egg mixture. The bread can sit in the eggs mix up to overnight, if desired.3. When ready to cook, heat a large skillet over medium heat and coat with butter. When the skillet is hot, cook the bread in batches (do not overcrowd) until golden and crisp, 3 to 4 minutes per side. Remove and serve immediately drizzled with the cider syrup (below). ENJOY!
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1. Add the maple syrup, and apple cider to a medium size sauce pot. Bring to a boil over high heat. Simmer for 10-15 minutes or until the mixture has reduced by half and is syrupy. Remove from the heat and stir in the butter. Keep warm until ready to serve or store in a glass jar and warm over the stove before serving with the french toast.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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