Chef Jamie’s Pumpkin French Toast with a Pecan Praline
Pumpkin French Toast with a Pecan Praline
Serves: 4
Ingredients:
*Sliced Bread, 1/2” -1” thick, 8-12 slices *see notes
Oil or butter for cooking, as needed
Pumpkin Custard
Milk 2 %, 1 1/2 cup
Brown Sugar, 1/3 cup
Eggs, large, 2
Pumpkin, 2/3 cup
Cinnamon, 1/4 teaspoon
Ginger, dry, 1/4 teaspoon
Vanilla, 2 teaspoon
Kosher salt, 1/4 teaspoon
Bourbon Pecan Praline
Butter, unsalted, 4 tablespoons
Brown Sugar, 4 tablespoons
Cinnamon, 1/4 teaspoon
Kosher salt, pinch
Vanilla, 1/4 teaspoon
Maple Syrup, 1/2 cup
Pecan, chopped, 1 cup
Lets Get Cooking:
- Slice the desired amount of slices of bread you need and set aside.
- Whisk all the ingredients for the pumpkin custard into a bowl and keep in the refrigerator until needed.
- Bourbon Pecan Praline: In a non-stick pan, over a medium high heat, melt the butter and add the sugar, cinnamon and salt to the pan and allow the mixture to come to a simmer. Add the pecans, and toss and bring back up to a gentle simmer. Then add the vanilla and maple syrup and bring to a gentle simmer while tossing and stirring. Once the praline is to your desired consistency, remove from heat and cover to keep warm. Start your french toast.
- In another non-stick pan, drop the bread into the custard and allow to sit for 10-15 seconds to soak up some of the custard. Over a medium high heat place the bread onto a greased skillet and allow to brown on both sides, about 2 minutes on each side. Place on a plate and cover with aluminum and keep warm. Then repeat with the rest of the bread.
- Serve topped with your warm Pecan Praline.
*Notes: Purchase a full-size uncut loaf of any bread you choose and slice yourself. Make sure the crust is thin and a bit soft.
