8 slices thick-cut brioche or challah bread (preferably stale)
3 large eggs
1/2 cup milk (or half-and-half, canned coconut milk)
1/2 cup pure pumpkin puree (not pumpkin pie filling)
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pinch of ground cloves
1 teaspoon pure vanilla extract
Butter or neutral oil for cooking
In a shallow baking dish, whisk the eggs vigorously until smooth and uniform.
Whisk in the pumpkin puree, milk, brown sugar, cinnamon, ginger, nutmeg, cloves, and vanilla extract until the custard mixture is completely smooth.
Heat a large griddle or non-stick skillet over medium heat and melt a generous pat of butter or a tablespoon of oil.
Gently place a slice of bread into the custard mixture. Let it soak for 20-30 seconds, then carefully flip to soak the other side. The bread should be fully saturated but not falling apart.
Place the soaked bread onto the hot griddle. Cook for 3-4 minutes per side, until deeply golden brown and crisp. Avoid pressing down with the spatula.
Transfer cooked slices to a wire rack placed on a baking sheet to keep warm in a low-temperature oven while you cook the remaining bread.
Serve warm with desired toppings like maple syrup, powdered sugar, maple whipped cream, candied pecans, or spiced apple compote.
