Ingredients
Scale
- 8 thick slices of Brioche or Challah bread
- 3 large eggs
- 1/2 cup whole milk (or heavy cream for extra richness)
- 1/3 cup canned pumpkin puree (not pumpkin pie filling)
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- Cooking spray or melted butter for the basket
- Optional toppings: Powdered sugar, pecans, and maple syrup
Instructions
- In a wide, shallow bowl, whisk together the eggs, pumpkin puree, milk, maple syrup, vanilla extract, pumpkin pie spice, and salt. Continue whisking until the mixture is smooth and the pumpkin is fully incorporated into the liquid. Ensure there are no large clumps of pumpkin remaining.
- Preheat your air fryer to 350°F (175°C) for about 3 minutes. While it heats, lightly grease the air fryer basket with a heat-stable cooking spray or a small amount of melted butter to prevent the bread from sticking.
- Dip each slice of bread into the pumpkin custard mixture. Let it soak for about 10 to 15 seconds per side. You want the bread to absorb the liquid without becoming so saturated that it falls apart. If using thick-cut brioche, you can soak it slightly longer.
- Place the soaked bread slices in the air fryer basket in a single layer. Do not overlap them; work in batches if necessary. Cook at 350°F for 4 to 5 minutes. Open the basket, carefully flip each slice using a spatula, and cook for an additional 3 to 4 minutes until both sides are golden brown and slightly firm to the touch.
- Remove the French toast from the air fryer and transfer to a serving plate. Dust with powdered sugar, sprinkle with toasted pecans for a crunch, and drizzle generously with warm maple syrup. Serve immediately while hot.
- Cook Time: 18 minutes