Ingredients:

  • 2 large eggs
  • 1/4 cup unsweetened almond milk
  • 1/3 cup pumpkin purée
  • 1 tbsp pure maple syrup
  • 1 tsp ground cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 4 thick slices sourdough bread
  • 1 tbsp unsalted butter
  • 1 tsp coconut oil

Instructions:

  1. In a large mixing bowl, whisk together the eggs, milk, pumpkin purée, maple syrup, cinnamon, pumpkin pie spice, salt, and vanilla until the mixture is velvety smooth with no lumps.
  2. Pour the custard into a shallow dish. Dip each slice of bread into the mixture, soaking for about 30 seconds per side until saturated but structurally sound.
  3. Heat the butter and oil in a 12-inch non-stick skillet over medium-high heat until the butter foams.
  4. Place the soaked slices in the pan and cook for 3–4 minutes per side until a mahogany-colored crust forms and the center feels set.