Pumpkin Challah French Toast
This Pumpkin Challah French Toast is the perfect fall brunch recipe.I have a few tricks to make sure these come out moist and delicious, never dry!
Ingredients
- 6 slices challah bread 1-1.5 inches thick
- 2 eggs
- ¾ cup milk plus more, see Note 1
- ⅔ cup pumpkin puree
- 2 tablespoon pure maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- Butter/oil for the pan
Instructions
- Make the batter. In a large shallow bowl, combine the eggs, milk, pumpkin puree, maple syrup, vanilla extract, spices, and salt. Mix with a fork until even and smooth; it may take a minute or two.
- Soak the challah. Place the challah slices in the bowl and immediately flip them over so both sides are coated. Poke each slice 3–5 times (depending on width) with a fork to help the batter soak in, then let rest for 5 minutes. This step is critical in order to avoid a dry center. (See Note 1)
- Make the French toast. While the challah soaks, heat a nonstick pan over medium heat and add about 2 tablespoons of butter. Place the soaked challah in the pan and cook until golden on one side, then flip and cook the other side.Serve with maple syrup and enjoy!
Notes
Note 1: If you are making the French toast in multiple batches, you may need to add an extra splash of milk to the custard for subsequent batches.
Tried this recipe?Let us know how it was!