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.