This was what we had for brunch on Thanksgiving Day. We make this at least once ever fall season. Let me tell you, it is delicious! It comes from “The Mesa Grill Cookbook” by of course Bobby Flay. It’s not too difficult to put together, really. We cooked up some breakfast sausage to go with it. Enjoy!
1 cup canned pumpkin puree (not pumpkin pie filling)
6 large eggs
2 large egg yolks
1/4 cup sugar
2 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp ground cloves
1 tsp pure vanilla extract
2 cups whole milk
1 cup heavy cream
1/4 tsp kosher salt
8 (1 inch thick) slices of day-old brioche or challah bread
4 tbs unsalted butter, cut into four pieces
1/4 cup canola oil
Allspice Butter (recipe to follow)
Preheat oven to 375 F.
He says to whisk together the toast batter ingredients in a baking dish, which is what you need for soaking the bread. I tried that, and couldn’t make it come together, so I had to transfer it to a bowl and then pour it back into the baking dish. I high recommend just using a bowl for mixing. Also, if you are using organic pumpkin, know that it is thicker and a little coarser than regular canned pumpkin. So you might want to mix it with the eggs and sugar first, then add the rest of the ingredients.
Whisk together the pumpkin, eggs, egg yolks, sugar, spices, vanilla extract, milk, cream and salt. Pour into a baking dish. Place the bread in the baking dish a let each slice soak for no more than 5 minutes. You may have to do this in batches.
Preheat large nonstick saute pan or griddle over medium-high heat. Melt 2 tbs butter and 2 tbs canola oil. Place 4 slices of bread in the pan and cook until golden brown on the bottom, 2 to 3 minutes. Flip and brown the other side. Transfer to a baking sheet. Wipe out the pan, and repeat with the remaining butter, oil, and bread slices. Transfer them to the baking sheet, and bake for 5 minutes. Serve 2 slices per serving with Allspice Butter and maple syrup.
1 stick unsalted butter, at room temperature
2 tsp ground allspice
2 tbs pure maple syrup
1/4 tsp kosher salt
Combine all ingredients in a small bowl. Refrigerate until ready to use. When serving, add however much you want to your slices of French toast.
Note: I halve this recipe, because a little goes a long way.