Pumpkin French Toast With Smooth Pumpkin Custard

Ingredients

• 8 slices day-old brioche or Texas toast, 1-inch thick (360 g)
• 4 large eggs (200 g)
• 3/4 cup whole milk (180 g)
• 1/2 cup plain pumpkin puree (120 g)
• 2 tablespoons packed light brown sugar (25 g)
• 1 teaspoon vanilla extract (5 g)
• 1 teaspoon ground cinnamon (3 g)
• 1/2 teaspoon ground ginger (1 g)
• 1/4 teaspoon kosher salt (1 g)
• 2 tablespoons unsalted butter, divided (28 g)
• 1/4 cup maple syrup, plus 1/4 cup chopped pecans (80 g)

Instructions

1. Prepare bread. Set bread on a rack while you make the custard. If slices are fresh or very soft, leave them uncovered for 15 minutes. The surface should feel slightly dry and resilient, not crusty.
2. Make custard. Whisk eggs, milk, pumpkin, brown sugar, vanilla, cinnamon, ginger, and salt in a wide shallow bowl until smooth. Scrape the sides and whisk again; no orange streaks or yolk threads should remain.
3. Heat skillet. Warm a large nonstick or seasoned skillet over medium-low heat. Add 1 tablespoon butter and swirl when it foams. It should sizzle quietly without browning quickly, which gives the pumpkin custard time to set.
4. Soak slices. Dip two slices in the custard for 15 seconds, turn, and soak 15 seconds more. Lift them carefully and let excess drip back for a few seconds. Move soaked bread straight into the hot skillet.
5. Cook toast. Cook with space between slices for 3 to 4 minutes, until the underside is browned. Turn and cook until the second side is browned and the center springs back lightly when pressed. Add butter between batches.
6. Hold and serve. Transfer cooked toast to a rack over a baking sheet instead of stacking it. Keep warm in a low oven while finishing batches. Serve with maple syrup and pecans, adding yogurt or fruit only at the table.

Notes

• For thick slices, keep the soak brief and use medium-low heat. This prevents a wet center and lets the exterior brown gradually.
• Freeze cooled plain slices with parchment between pieces. Thaw overnight, then reheat in a dry skillet to restore their browned exterior.
• A wide shallow dish coats bread evenly and makes the quick two-sided soak easier to manage during batch cooking.