Best Ever Pumpkin Spice French Toast

• Produce

  • 1 Blackberries, fresh
  • 1/4 tsp Ginger, ground
  • 1 Mint, fresh leaves

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 2 tbsp Maple syrup, pure
  • 1/2 cup Pumpkin butter, Homemade
  • 1 Recipe bourbon-cider maple syrup

• Baking & Spices

  • 1/4 tsp Allspice, ground
  • 6 tbsp Butter or butter flavored palm shortening, unsalted
  • 1 tsp Cinnamon, fine quality ground
  • 1 Dash Cloves, ground
  • 1 Confectioners' sugar
  • 1 Pinch Kosher salt
  • 1 1/2 (7.5 ml teaspoons Nielsen-massey vanilla extract, pure such as
  • 1/4 tsp Nutmeg, whole
  • 1 Optional toppings
  • 1 Whipped cream, Fresh

• Oils & Vinegars

  • 2 tbsp Almond oil

• Bread & Baked Goods

  • 8 slices Challah, day old

• Dairy

  • 1 Butter
  • 1/4 cup Heavy cream
  • 3/4 cup Whole milk

• Beer, Wine & Liquor

  • 1 tbsp Bourbon, fine quality

Found on wickedgoodkitchen.com

Description

Ingredients

• For the French Toast
• 3 large eggs
• 2 tablespoons (30 ml) pure maple syrup
• Pinch of kosher salt
• ½ cup (about 144 grams) Homemade Pumpkin Butter, recipe by WickedGoodKitchen™, or Pumpkin Butter by Trader Joe’s®
• 1 teaspoon fine-quality ground cinnamon
• ¼ teaspoon ground allspice
• ¼ teaspoon ground ginger
• ¼ teaspoon freshly grated whole nutmeg
• Dash of ground cloves
• ¾ cup (180 ml) whole milk
• ¼ cup (60 ml) heavy cream
• 1 tablespoon (15 ml) fine-quality bourbon
• 1½ (7.5 ml) teaspoons pure vanilla extract, such as Nielsen-Massey®
• 8 slices of day old challah, sliced about ½-inch thick
• 6 tablespoons (about 85 grams) unsalted butter or butter flavored palm shortening, such as Spectrum®
• 2 tablespoons (28 grams) almond oil, or favorite vegetable oil
• Optional Toppings for Serving
• 1 recipe Bourbon-Cider Maple Syrup, recipe by WickedGoodKitchen™
• Butter
• Confectioners’ sugar
• Fresh whipped cream
• Fresh blackberries, for garnish
• Fresh mint leaves, for garnish

Directions

• Preheat oven to 350ºF. Place a baking sheet in the oven.
• In a large shallow bowl, lightly beat the eggs. Whisk in maple syrup and salt until well combined. Add pumpkin butter and spices; whisk until well blended. Gradually whisk in milk, cream, bourbon and vanilla until fully incorporated.
• Dip bread slices in pumpkin egg mixture, coating each side until well soaked, at least 30 seconds to 1 minute per side.
• In a large skillet or on a large griddle over medium-high heat, melt 3 tablespoons of the butter or shortening and 1 tablespoon of the oil and heat until the fats sizzle. Add half of the bread slices and cook until the bottoms are golden brown, about 2 to 3 minutes. Flip the slices over and continue to cook until the bottoms are golden brown, about 2 minutes.
• Transfer French toast slices to the heated baking sheet in the oven to keep warm until serving time. Very carefully wipe out the skillet or griddle with paper toweling. Repeat the process by melting the remaining butter and oil, and heat to sizzling point. Cook remaining 4 slices of bread and carefully transfer to heated baking sheet in oven to keep warm until serving time.
• Serve with warm Bourbon-Cider Maple Syrup and other suggested toppings. Garnish with fresh blackberries and mint leaves.