Pumpkin French Toast with Maple Butter

This Pumpkin French Toast is soft and fluffy with the most delicious pumpkin flavor. Adding a sprinkle of sugar to it before letting it hit the hot pan gives it a little bit of a crispy exterior to compliment its custardy inside. Topping it with homemade maple butter really brings it to the next level.

The pumpkin French toast comes together quickly and the maple butter can be made first so it's ready to go once you're ready to serve the French toast. The butter is made from heavy cream that you'll whip at medium high speed until it separates into butter and buttermilk. Trust me, it's so delicious that it's worth making it from scratch.

A FEW NOTES BEFORE WE GET STARTED

• Room Temperature Ingredients:
  • Eggs: You also want to make sure that the eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.
• Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.

Mix heavy whipping cream in a stand mixer with a whip attachment on medium high speed until butter separates from the buttermilk, about 15 minutes or so.

Strain butter through a cheesecloth to squeeze out extra buttermilk. You can also knead the butter in a new bowl to remove excess buttermilk.

Knead ball of butter in a bowl of cold water to continue to work the buttermilk out of it. Repeat this process a few times, starting over with clean water each time, until the water being squeezed out is somewhat clear. Knead water out of butter.

Add the butter to a bowl and stir in the maple syrup, to taste. Spread the butter on a piece of parchment until it's about ¼ inch thick and top with another piece of parchment. Chill. Once it's hardened use a bench scraper or knife to cut out little squares. Squares of butter can chill until ready to use.

Preheat oven to 350°. Place brioche on a baking sheet and toast in the oven for 8 minutes. Flip over and toast for another 5-8 minutes.

In a large bowl whisk together the eggs, milk, pumpkin puree, spices, and brown sugar.

Preheat a skillet on low heat. Soak a piece of toasted brioche in the mixture for about 15-20 seconds. Flip over and soak for another 15-20 seconds. Sprinkle some granulated sugar on top.

Immediately transfer soaked bread, sugar side down, to the pan and cook for about 2-4 minutes until it is golden brown with some color on it.

Before flipping, add a little bit of sugar on top so that that side also reaches that same golden brown color once you flip it over and let it cook for another 2-3 minutes.

Repeat this process until all the french toast is cooked. Transfer french toast to a plate and top with a square of maple butter and syrup. Enjoy!

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