I never knew sweet french toast until I moved to the U.S. I grew up making something similar when I lived in Scotland and we just called it “Eggy Bread”. My favorite way to eat it was dipped in ketchup and covered in black pepper. I’d get back home at night starving and smoke up the kitchen with a hot pan. I must have been 14 years old.
Maybe that’s why I’m more of a savory person, but times have changed. Sweet brioche soaked in an egg and pumpkin custard and topped with maple syrup is the reason. Now if I order french toast I’ll always make sure to have sausage or bacon on the side, just to mix up the sweet and savory.
For some reason, I don’t share the same love for pancakes. They’re good and all but that crispy crust on the french toast makes it complete for me although pancake sausage sandwiches…those are dangerous.
This is turning into some kind of personal breakfast fetish post so let’s move along.
How simple could this recipe be? I tried to find a difficult part so I’d feel smart trying to explain it, but I couldn’t.
Wait, I just thought of one. It’s trying to crack an egg and catch the shot all while controlling the camera with your big toe. True story guys but you don’t need to be doing any silly stuff like that.
Are you wondering why my eggs have tiny red P’s on them? That means they’re pasteurized and you can safely use them in recipes where you don’t need to cook the living daylights out of them. I’m a soft yolk guy all. the. way.
These are Davidson’s Safest Choice Eggs, heated to a certain temperature in a natural water bath to get rid of any salmonella so you can make awesome things like hollandaise sauce, salad dressings, and top your burgers with over easy eggs.
This pumpkin spice french toast is a 10 on a scale of 1-5. Try and use sweet brioche or Hawaiian bread and don’t skimp on the maple syrup and powdered sugar.
If my kids find out you’ll be making this, expect a knock on the door.
As an ambassador for Safest Choice Eggs, compensation was provided. All ideas and opinions are always my own.
- 1 cup heavy cream
- 1/2 cup spiced apple cider not sparkling cider
- 2 tablespoons sugar
- 1/4 cup pumpkin puree
- 3 Davidson's Safest Choice Eggs
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 6 Slices brioche bread
- 6 tablespoons unsalted butter
- powdered sugar and maple syrup for serving
Preheat your oven to 200 degrees F and place a baking tray inside to warm up.
In a bowl whisk together the cream, apple cider, sugar, pumpkin, eggs, spice and vanilla.
Heat a large non-stick pan over a medium heat and place 1 tablespoon butter into it.
Dip one slice of bread into the custard mixture coating both sides and making sure the bread soaks up some of the liquid.
Let the excess mixture drip from the bread and then place it into the melted butter.
Cook over a medium heat for about 3-4 minutes each side checking that it's golden brown before flipping over and repeating.
Once the toast is done transfer to the warm tray in the oven and repeat with the rest of the brioche.
After each slice has been cooked, wipe the pan clean with some paper towel. The butter burns very easily and it'll cover the french toast in black bits. Always melt a fresh tablespoon of butter each time you cook a new slice of french toast.
Serve the french toast dusted with powdered sugar and drizzled with maple syrup.