Ingredients:

  • 3 large eggs
  • 1/2 cup half-and-half
  • 1/2 cup canned pumpkin puree
  • 2 tbsp pure maple syrup
  • 1 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 7 thick slices whole grain bread
  • 2 tbsp unsalted butter

Instructions:

  1. In a large mixing bowl, whisk together the eggs, half-and-half, pumpkin puree, maple syrup, cinnamon, pumpkin pie spice, nutmeg, salt, and vanilla until the mixture is completely smooth and no lumps remain.
  2. Pour the pumpkin custard into a shallow wide dish. Dip each slice of bread into the mixture, soaking for 30-60 seconds per side until saturated.
  3. Heat unsalted butter in a skillet over medium-low heat. Place the soaked slices in the pan and cook for 3-4 minutes per side until a deep mahogany-colored crust forms and the center is firm and springy.