- 4 eggs
- 1/2 cup pumpkin puree
- 1 1/2 teaspoons pumpkin pie spice (see note)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3/4 cup milk
- 2 tablespoons melted butter, plus more for frying
- 8 slices day-old rustic peasant loaf, crust removed and sliced 1-inch thick (see note)
Preheat a cast iron skillet or griddle to medium heat.
Whisk together eggs, pumpkin puree, pumpkin pie spice, vanilla and salt until eggs are completely blended and spices are evenly distributed. Slowly whisk in milk and melted butter to form a smooth custard.
Rest each slice of bread in the custard for about 30 seconds — enough time for the dry bread to slowly absorb some custard all the way through to the center of each slice.
Melt a pat of butter in the skillet or griddle and fry bread until crisp and golden, about 5 minutes per side. Serve hot.
You can make your own pumpkin pie spice for this recipe by combining 3/4 teaspoon cinnamon, 1/4 teaspoon each nutmeg and ginger, and 1/8 teaspoon cloves.
The best bread for this particular recipe is a somewhat airy artisan sourdough. The edges will be crisp while the center of each slice remains softer and custardy. Essential Baking Company Fremont Sour White has a great flavor and texture that suits this recipe.
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