Ingredients
Units
Scale
For the French Toast
- 8 slices Brioche Bread
- 3 large eggs, beaten
- 1 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin puree
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 4-6 tablespoons unsalted butter
For the Candied Walnuts
- 1 cup walnuts
- 3 tablespoons white sugar
- 1 tablespoon unsalted butter, melted
- 1/2 teaspoon cinnamon
- Pinch of nutmeg
Instructions
- Make the walnuts: Heat a skillet over medium heat. Melt butter and add walnuts, cinnamon, sugar and nutmeg. Cook for 5 minutes stirring frequently to avoid the walnuts sticking together. Remove them to piece of parchment paper and let cool. Set aside
- In a large bowl, mix together the eggs, milk, vanilla, pumpkin puree, and spices.
- Melt 1 tablespoon of butter in a large skillet over medium high heat.
- When butter is melted, dip bread slices one at a time into the egg mixture, and place into the hot pan (try and cook at least 2 or 3 at a time - about 2-3 pieces of bread per tablespoon butter). Using a spatula, flip bread slices over after about 2 minutes (until golden brown), and cook the other side for another 2 minutes.
- Repeat this process, pouring out burnt butter and adding fresh, until all the bread is cooked.
- Top with a slab of butter, maple syrup, candied walnuts, and a dusting of powdered sugar. Serve immediately
- Prep Time: 5 mins
- Cook Time: 15 mins