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Pumpkin-Apple French Toast

Pumpkin-Apple French Toast

 
Prep time 10 minutes
Ready in 25 minutes
Makes 4 servings

Ingredients

  • 3 large eggs
  • 1/2 cup pure pumpkin puree
  • 1 cup unsweetened almond milk (or milk of your choice)
  • 2 tablespoons light brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon fine grain sea salt
  • 4 1¼-inch slices brioche (Challah also works well)
  • Coconut oil or butter for frying
 

Apples

  • 1 tablespoon coconut oil (or butter)
  • 3 apples (I like a mix of Granny Smith and Honeycrisp), peeled and diced into ½-inch cubes
  • 1 teaspoon ground cinnamon
  • 1 pinch salt
  • 3 tablespoons maple syrup
 

Directions

1. Start by cooking the apples. Heat the coconut oil or butter in a medium sauté pan over medium heat. When hot, add the apples, cinnamon and a pinch of salt. Cook for 5-6 minutes until tender, and then stir in the maple syrup. Cook for 1 minute. Cover and keep warm until ready to serve. (If you prefer very soft apples, cook them for 10-12 minutes before adding the maple syrup.)
2. In a large baking dish (at least 9”x13”), whisk the eggs, pumpkin puree, milk, brown sugar, vanilla extract, and spices.
3. Place the slices of bread in the custard mixture and let soak for 5 minutes, turning the slices over halfway through, until most of the liquid has been absorbed into the bread. Gently press on the bread a few times during the soaking process to help it absorb the custard.
4. Meanwhile, heat a griddle or large skillet over medium heat. Add a little coconut oil or butter to the griddle/skillet. When melted, carefully remove the bread from the custard and place on the griddle/skillet. (If using a skillet, you’ll need to do this in two batches.) Cook for about 3 minutes until golden brown. Add another little bit of coconut oil or butter to the griddle/skillet, flip the French toast, and cook for another 3 minutes or so until golden brown.
5. Transfer the French toast to plates and top with the warm apples. Serve with extra maple syrup if you like.
 

Notes

1. This recipe works best with slightly stale bread.
2. For a richer French toast, replace half of the milk with half and half.
 
Recipe by Serena Wolf of