PUMPKIN FRENCH TOAST
45 Min
6 Portions
Easy level
INGREDIENTS
For soak mixture:
4 large eggs, beaten
3/4 cup milk
1/2 cup pumpkin puree
A big splash of Vainilla Molina
1/2 tsp pumpkin spice
Pinch of salt
1 brioche bread, cut into 1-inch-thick slices
3 tbsp unsalted butter, divided
For pumpkin butter:
4 tbsp unsalted butter, slightly softened.
2 tbsp of pumpkin puree
2 tbsp maple syrup
1/4 tsp of pumpkin spice
Pinch of salt
Toppings:
Maple syrup
Powdered sugar
Pumpkin butter
DIRECTIONS
For soak mixture:
1. In a bowl whisk eggs, milk, pumpkin puree, Vainilla Molina, pumpkin spice and salt.
2. Place bread slices in egg mixture and let soak for about 5 seconds on each side.
3. In a large nonstick skillet over medium-low heat, melt 1 tablespoon butter.
4. Cook a slice of bread until golden brown, 3 to 4 minutes per side.
5. Repeat to cook all slices.
For pumpkin butter:
1. In a medium bowl, whisk butter with pumpkin puree, Vainilla Molina, maple syrup, pumpkin spice and salt until light and fluffy.
2. Place butter in a bowl and chill.
Assemble:
1. Serve your French toast, sprinkle powdered sugar (optional), pumpkin butter scoop and maple syrup.
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