Punky French Toast

Name: Punky French Toast
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: ***For the French toast:***; 4 large eggs, beaten; 3/4 cup milk; 1/2 cup pumpkin puree; 1 teaspoon pure vanilla extract; 1/2 teaspoon pumpkin pie spice; kosher salt, to taste; 1 loaf brioche, sliced into 1-inch-thick slices; 3 tablespoons unsalted butter, divided; ***For the pumpkin butter:***; 4 tablespoons unsalted butter, slightly softened; 2 tablespoons pumpkin puree; 2 tablespoons maple syrup; 1/4 teaspoon pumpkin pie spice; kosher salt, to taste; ***For serving:***; maple syrup, for drizzling; powdered sugar, for dusting

Vegetarian Gastro-Pub Stove-Top

Time: 45 minutes

Yield: 4 servings

About

If it's pumpkin season, you have got to embrace the pumpkin. It only comes around once a year, and that means we need pumpkin everything! Which means you need a pumpkin breakfast to get the autumn day started on, and do we have an idea about that: Punky French Toast. It's the classic French toast, only now the bread is butter-toasted with a pumpkin custard and served with pumpkin butter (pumpkin butter being an amazing idea on its own). It's sweet, spiced, and delightfully orange, just awaiting a touch of maple syrup and powdered sugar. Punky French Toast keeps the pumpkin train rolling on and thank goodness for that!

Ingredients

For the French toast:
4 large eggs, beaten
3/4 cup milk
1/2 cup pumpkin puree
1 teaspoon pure vanilla extract
1/2 teaspoon pumpkin pie spice
kosher salt, to taste
1 loaf brioche, sliced into 1-inch-thick slices
3 tablespoons unsalted butter, divided
For the pumpkin butter:
4 tablespoons unsalted butter, slightly softened
2 tablespoons pumpkin puree
2 tablespoons maple syrup
1/4 teaspoon pumpkin pie spice
kosher salt, to taste
For serving:
maple syrup, for drizzling
powdered sugar, for dusting

Directions

Step 1 -In a shallow baking dish, whisk the eggs, the milk, 1/2 cup of the pumpkin puree, the vanilla, 1/2 teaspoon of the pumpkin pie spice, and the salt.

Step 2 -Place the bread slices into the pumpkin mixture and let soak for about 30 seconds per side.

Step 3 -In a large nonstick skillet over medium-low heat, melt 1 tablespoon of the butter.

Step 4 -Cook 2 slices of the soaked bread at a time until golden, about 3-4 minutes per side.

Step 5 -Repeat using 2 tablespoons of the butter and the remaining slices until all slices are cooked.

Step 6 -In a medium bowl, whip the remaining butter with the remaining pumpkin puree, 2 tablespoons of the maple syrup, the remaining pumpkin pie spice, and the salt until light and fluffy.

Step 7 -Serve the French toast with the pumpkin butter, the extra maple syrup, and the powdered sugar.

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