Ingredients
Cooking spray
1 (1-lb.) brioche loaf, sliced 1" thick
1 (15-oz.) can pumpkin puree
6 large eggs
3/4 (160 g.) packed dark or light brown sugar
2 tsp. pumpkin pie spice
2 tsp. pure vanilla extract
3/4 tsp. kosher salt
1 1/2 c. whole milk
1/2 c. heavy cream
6 tbsp. unsalted butter, melted
3/4 c. (160 g.) packed dark or light brown sugar
1/2 c. (60 g.) all-purpose flour
1/3 c. (30 g.) rolled oats
1/4 c. (30 g.) pecans, finely chopped
1/4 tsp. kosher salt
Pure maple syrup, for serving
Preparation
Step 1Grease a 13"-by-9" baking dish with cooking spray. Arrange bread slices in baking dish, shingling them on top of each other.Step 2In a large bowl, whisk pumpkin, eggs, brown sugar, pumpkin pie spice, vanilla, and salt. Whisk in milk and cream until smooth, then pour over bread. Cover and refrigerate at least 4 hours or preferably up to 12.
Step 1In a medium bowl, using a fork, combine butter, brown sugar, flour, oats, pecans, and salt. Refrigerate until ready to bake.Step 2Preheat oven to 350°. Using clean hands, crumble topping over French toast.Step 3Bake French toast until topping is golden brown and custard is set, 35 to 40 minutes. Serve warm with maple syrup alongside.
First you slice up a loaf of brioche. (Challah or even sourdough would work great too.) Then you’ll whisk up a quick custard and pour it over the bread so it has time to absorb all that pumpkin custard. It’s key to let it sit for at least 4 hours, but overnight (8 to 12 hours) is best. The topping can be made ahead and creates a sweet, crunchy texture on top of the French toast when baked. Once all the work is done, all that’s left to do is to bake and set out some maple syrup for everyone to drizzle on their portion.
