Ingredients:

  • 3 large eggs
  • 1/2 cup half-and-half
  • 1/2 cup pumpkin purée
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 8 thick slices challah or brioche bread
  • 3 tbsp unsalted butter

Instructions:

  1. In a shallow bowl, combine the eggs, half-and-half, pumpkin purée, maple syrup, and vanilla. Whisk vigorously until the pumpkin is completely incorporated and the mixture is smooth. Stir in the cinnamon, ginger, nutmeg, and salt.
  2. Place the thick bread slices into the custard and soak for 60 to 90 seconds per side until the bread feels heavy and saturated.
  3. Heat a skillet over medium heat and melt 1 tablespoon of butter until it foams.
  4. Place the soaked slices in the pan, ensuring they are not crowded. Cook for 3–4 minutes per side until a deep mahogany-colored crust forms and the center feels firm and springy.