Ingredients:

  • 8 thick slices pumpkin bread
  • 2 large eggs
  • 1/2 cup half-and-half
  • 1/4 cup pumpkin purée (unsweetened)
  • 2 tbsp brown sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 pinch salt
  • 4 tbsp unsalted butter

Instructions:

  1. Whisk eggs, pumpkin purée, brown sugar, vanilla, cinnamon, nutmeg, ginger, and salt in a shallow dish.
  2. Pour in the half and half slowly, whisking vigorously until the batter is smooth and pumpkin clumps disappear.
  3. Dip two slices of pumpkin bread into the mixture. Let them soak for 30-60 seconds per side Note: Ensure they are saturated but still hold their shape.
  4. Melt 1 tbsp of butter in a skillet over medium heat.
  5. Add the slices once the butter foams and sizzles.
  6. Cook for 3-4 minutes per side until a deep, mahogany crust forms.
  7. Remove the slices from the pan immediately.
  8. Rest the toast for 1 minute on a plate until the interior custard sets.