Thick layers of brioche get soaked in a mixture of egg, milk, pumpkin puree, and vanilla and then topped with a creamy pumpkin butter for the most fall brunch EVER.
Adapted from : Deslish.com
- 12 slices Texas toast – OR french bread, OR challah, OR croissant halves
- 1 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1 1/2 tsp vanilla extract
- 1/2 cup pumpkin puree
- 2/3 cup milk – (whole, low-fat or skim)
- 4 eggs
WHIPPED PUMPKIN BUTTER
- 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 3 tbsp maple syrup – or honey
- 1/3 cup pumpkin puree
- 1/2 cup salted or unsalted butter – ( 1 stick), room temperature
- Number one : Set a large non-stick skillet set over medium heat, add a small amount of butter and melt.
- In a rectangular baking dish, whisk together the eggs, milk, pumpkin puree, vanilla, cinnamon and pumpkin pie spice.
- Number two : Dip the bread into the mixture, flip sides and then place on the hot skillet. Cook until each side is golden brown, about 2-3 minutes on each side. Repeat with remaining ingredients, serve hot with whipped pumpkin butter, maple syrup and toasted chopped nuts (if desired).
- Number three : To make the pumpkin butter, in a small mixing bowl, add the softened butter and beat with a hand mixer for 2 minutes or until light and fluffy. Add the pumpkin puree, maple syrup or honey, vanilla, cinnamon and pumpkin pie spice. Beat for an additional minute or until fluffy. Store in an air-tight container in the refrigerator for up to 5 days.