This recipe is the child of my brain and my fork–what I’m saying is it’s getting late and I had a real struggle with the photos for this recipe BUT, it’s delicious! A few weeks ago I met with Brandon, aka Brandiego of Kitchen Konfidence (who I am v.v. jealous of for being in Italy drinking all the wines) and his sweet BF for brunch at Tasty n Sons here in Portland. He ordered their french toast and even shared it with me (what a guy)! It had the most amazing caramelized exterior that reminded us of creme brûlée. Then, this weekend I was making pumpkin french toast for my dudes and I remembered that mind-blowing french toast of yester-weekends and decided I should probably marry the two and give it to you guys. So, I did and it was just as great as I imagined.
I mean, look at it! It’s pumpkin and spice–things so many of us love (since we’re all just a bunch of basic b’s anyway)–PLUS a crunchy, caramelized brûlée crust. If all of that isn’t enough–I also added a vanilla whipped sour cream. Yes, whipped cream with sour cream and vanilla. Seriously, do this even if it’s not for this french toast make it as a topping for something else (apple pie!). But also, make this french toast while you’re at it.
- 8, ½ inch thick, slices of challah
- ½ cup pumpkin puree
- 3 eggs
- ¾ cup milk
- ¼ cup cream
- 1//2 cup sugar, divided
- 1 teaspoon pumpkin spice
- 1 teaspoon vanilla
- for the whipped sour cream:
- ½ cup whipping cream
- ½ cup sour cream
- 1 tablespoon sugar
- 1 teaspoon vanilla
- Preheat the oven to 200°F and place a cooling rack on a baking sheet and place it in the oven for keeping the french toast warm between batches.
- Make the custard in a bowl wide enough to fit a piece of challah, whisk the eggs with the pumpkin until well combined. Whisk in the milk, cream, ¼ cup of the sugar, pumpkin spice, and vanilla. Dip the french toast slices in batches in the custard and soak them for a minute or two per side.
- Heat a wide, nonstick skillet or well-seasoned cast iron pan over medium heat. Cook the french toast slices in batches on each side until golden–about 4 minutes per side (depending on the heat of your pan). Repeat with the remaining slices, keeping the cooked french toast warm in the oven between batches.
- Whip the cream with the sour cream, tablespoons of sugar, and vanilla. Place in the refrigerator until ready to serve.
- Once all the french toast is cooked, generously sprinkle the reserved sugar over each slice (use more sugar if you need to so you have an even coating), using a kitchen torch brûlée the tops of the french toasts until the sugar is melted. Serve with generous scoops of the whipped sour cream.
I have not tried to brûlée the tops with a broiler, so I can’t personally recommend that route.
Hey, sometimes photos don’t do what you want them to..but in this case this french toast looks PERFECT to me!! The name alone has me swooning!
It happens!! Thanks, Katrina! Brûlée forever!
I think these photos are lovely! Your plates are too beautiful and you can see how deliciously crunchy and crisp that crust is! Sounds like a perfect weekend breakfast.
I’m a big fan of your blog and your photos! They are so clean and bright and overall beautiful!
Thank you for stopping by, Erica! Sometimes there’s just a struggle in the process, you know?
French toast is the perfect way to say hello to Autumn and all things pumpkin! Love this and I’m simply dying to taste it!
Totally!
Hells yeah we’re basic b’s who love pumpkin spice! This looks SO TASTY, tough photography subject be damned! <3
Basic AF!
god, i friggin love tasty n sons’ french toast. but with pumpkin tho? oh shizzz.
It’s SO GOOD! Maybe we’ll have to go next time you’re in town 🙂
Crunch french toast, lovely! The photos look scrumptious!
Thanks, Tracy!
I’ll take a big stack of this, please and thank you! I love when inspirations are as awesome (if not better) IRL. These photos are tops, too!
Thanks, Amy!! I love when I get inspired by a dish–it’s the best research 😉
I am already fighting for daylight around these parts too – definitely my least favourite part of summer’s departure. But man oh man, taking a torch to this french toast is genius with a capital G! Swooning over that whipped sour cream too!
I’m ready for fall, but not ready to lose the light! Thanks, girl!
Cindy, I think you MAY have read my mind. I woke up thinking about pumpkin french toast and then I saw this. It’s a sign from the gods!
YES! Thanks, Hannah!
Pumpkin french toast?! I love it! Especially with the crispy brûlée topping – perfect excuse to get out the blow torch 🙂 Gorgeous blue speckled plates too <3
Any excuse to play with fire 😉
Pumpkin french toast?!?! Brilliant brilliant brilliant. I want all of this.
Thanks, Ruby!
Cindy, this looks beyond amazing! Funnily enough not the “pumpkin”-part made me click but that “brûlée”. I mean can anything ever taste bad when it comes with such a promising moniker?! I guess not 🙂
I love this and will make sure to put it in my next Monday Madness link roundup – this has to be shared with the world!
Have a lovely day!
xo Martina
Thanks for the comment and for sharing, Martina!!
My inner basic b thanks you for this recipe! That crispy crust plus that tart sour cream topping!!! I love it!
Haha, thanks Stefanie. Sometimes we just gotta be basic.
those toasts looks perfect..I love the combination you made! bravo!
Thank you!
That looks like my kind of French toast! I’ll have to try bruleed French toast sometime, it sounds amazing. And with pumpkin? Mmmm 😀
Thanks, June!!