Ingredients:

  • 1/2 cup pumpkin puree
  • 3 large eggs
  • 3 tbsp brown sugar
  • 1 tsp vanilla extract
  • 1/2 cup half and half
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 9 thick slices brioche or challah bread
  • 4 tbsp unsalted butter
  • 1/2 cup brown sugar
  • 1/4 cup heavy cream
  • 1 tbsp bourbon
  • 1/2 tsp vanilla extract

Instructions:

  1. In a shallow dish, whisk together the pumpkin puree, eggs, brown sugar, vanilla, cinnamon, ginger, nutmeg, and salt until completely smooth.
  2. Gradually whisk in the half and half until the mixture is a uniform, velvety orange emulsion.
  3. Heat a drizzle of butter in a skillet over medium heat.
  4. Dip each slice of bread into the custard for about 20 seconds per side, ensuring they are saturated but not mushy.
  5. Place slices in the pan and cook for 3–4 minutes per side until a deep mahogany-colored crust forms and the texture is firm and springy.
  6. Melt butter in a small saucepan over medium heat.
  7. Stir in the brown sugar and heavy cream, whisking constantly until the sugar melts and the sauce begins to bubble.
  8. Remove from heat and stir in the vanilla and bourbon.
  9. Pour the velvety glaze over the warm toast immediately.