Yields: 4 servings
Ingredients
- 3 large eggs
- ½ cup pure pumpkin puree
- 1 cup unsweetened almond milk or milk of your choice
- 2 tablespoons light brown sugar
- 1 teaspoon pure vanilla extract
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon fine grain sea salt
- 4 1¼- inch slices brioche Challah also works well
- Coconut oil or butter for frying
For the apples:
- 1 tablespoon coconut oil or butter
- 3 apples I like a mix of Granny Smith and Honeycrisp, peeled and diced into ½-inch cubes
- 1 teaspoon ground cinnamon
- 1 pinch salt
- 3 tablespoons maple syrup
Instructions
- Start by cooking the apples. Heat the coconut oil or butter in a medium sauté pan over medium heat. When hot, add the apples, cinnamon and a pinch of salt. Cook for 5-6 minutes until tender, then stir in the maple syrup. Cook for 1 minute. Cover and keep warm until ready to serve. (If you prefer very soft apples, cook them for 10-12 minutes before adding the maple syrup.)
- In a large baking dish (at least 9”x13”), whisk the eggs, pumpkin puree, milk, brown sugar, vanilla extract, and spices.
- Place the slices of bread in the custard mixture and let soak for 5 minutes, turning the slices over halfway through, until most of the liquid has been absorbed into the bread. Gently press on the bread a few times during the soaking process to help it absorb the custard.
- Meanwhile, heat a griddle or large skillet over medium heat. Add a little coconut oil or butter to the griddle/skillet. When melted, carefully remove the bread from the custard and place on the griddle/skillet. (If using a skillet, you’ll need to do this in two batches.) Cook for about 3 minutes until golden brown. Add another little bit of coconut oil or butter to the griddle/skillet, flip the French toast, and cook for another 3 minutes or so until golden brown.
- Transfer the French toast to plates and top with the warm apples. Serve with extra maple syrup if you like.