Guests often request recipes for dishes served at breakfast, so each month we will share one of Faye’s recipes. We hope that you enjoy this month’s recipe!
4 large eggs, beaten
3/4 c. milk
1/2 c. pumpkin puree
2 tsps. vanilla extract
1 tsp. pumpkin pie spice
1/4 tsp. Kosher salt
1 loaf French bread, brioche, or other firm bread, sliced into 1″-thick slices
3 tbsp. unsalted butter, divided
4 tbsp. unsalted butter, slightly softened
2 tbsp. pumpkin puree
2 tbsp. maple syrup
1/2 tsp. vanilla extract
½ tsp. cinnamon
1/2 tsp. pumpkin pie spice
¼ tsp. Kosher salt
Powdered sugar, for dusting
Maple syrup, for drizzling
1) Make pumpkin butter: In a medium bowl, whip softened butter with pumpkin, maple syrup, vanilla extract, cinnamon, pumpkin spice, and a pinch of salt until light and fluffy. Set aside.
2) In a shallow baking dish, whisk eggs, milk, pumpkin puree, vanilla, pumpkin pie spice, and salt. Place bread slices into pumpkin mixture and let soak about 15 seconds per side.
3) On a large nonstick griddle over medium-low heat, melt 1 tablespoon butter.
4) Cook slices until golden, 3 to 4 minutes per side. Repeat to cook all slices.
Top French toast with pumpkin butter, sprinkle with powdered sugar, and drizzle with maple syrup.