Pumpkin Spice Hong Kong French Toast
This recipe is like waking up to a warm pumpkin spice hug! (or going to bed with one, we won't judge you if you eat this for dinner!)
Recipe by Cameron Marter | @cam.eats.first
4 eggs
6 tbsp milk
2 tbsp sugar
½ tsp salt
4 tbsp pumpkin purée
2 tsp cinnamon
1 tsp ginger
½ tsp nutmeg
½ tsp cardamom
¼ tsp allspice
¼ tsp clove
12 thin slices challah or brioche
Pecan butter
¼ cup Frizzle
Butter (for topping)
Maple syrup
Sweetened condensed milk
Instructions
Active Time: 15 Minutes
Full Time: 25 Minutes
Whisk together eggs, milk, sugar, salt, pumpkin purée, and all the spices.
Spread pecan butter between two slices of challah to make six sandwiches.
Dip each sandwich in the pumpkin spice custard, coating all sides thoroughly.
Heat about a ¼ inch of Frizzle in a pan to 350°F.
Fry sandwiches until golden and crisp on all sides (about 2 minutes).
Drain briefly on paper towels.
Top with butter, drizzle with maple syrup and sweetened condensed milk.
