8 slices of challah bread3 large egg1 cup 2% milk1/4 cup canned pumpkin puree2 tsp ground cinnamon
1 tsp ground ginger1/2 tsp ground nutmeg1 tbsp brown sugar 2 tbsp unsalted butter, divided Maple syrup for drizzling
In a shallow baking dish, combine eggs, milk, pumpkin puree, cinnamon, ginger, nutmeg, and brown sugar.Dip both sides of each slice of bread in the mixture. Soak each bread side for 30 seconds.
Melt 1 tablespoon butter in a large nonstick skillet or griddle over medium heat.Cook soaked bread slices in batches for 2-3 minutes per side until golden brown. Add remaining 1 tablespoon butter to skillet between batches.
While cooking the remaining slices, place the french toast on a plate and warm in a 200°F oven. Pumpkin spice french toast with maple syrup should be served warm. If desired, add cinnamon and diced apples.
Freshly ground cinnamon, ginger, and nutmeg taste best.For crunch, use pecan or walnut pieces instead of brown sugar.Add candied pecans and sweetened whipped cream for a classy brunch.