cooco logo
Search icon
Notification icon
Pumpkin creme brûlée french toast

Pumpkin creme brûlée french toast

By Lucy Bezuidenhout
10’ Prep time
5’ Cook time
15’ Total time
250 Calories
1 Serving

Summary

This pumpkin creme brûlée french toast is everything you love about creme brûlée in french toast form. you just need your favorite slice of bread, pumpkin puree, cinnamon sugar, and an oven.
Lucy Bezuidenhout 0 Followers

Step by Step

Check circle icon

Step 1

Preheat the oven to high broil.
Step 2
Check circle icon

Step 2

Add an egg to a small bowl and whisk until homogeneous. Add the pumpkin puree, cinnamon, salt, and 1 teaspoon of brown sugar to the egg and whisk all of the ingredients together. Set aside.
Step 3
Check circle icon

Step 3

Spread ½ tablespoon of softened butter on each side of the brioche bread.
Step 4
Check circle icon

Step 4

Heat a medium sized cast iron skillet over medium heat. When the skillet is hot, place the bread into the cast iron and toast one side of the bread for 1-2 minutes. Flip the piece of bread over and spread the pumpkin mixture over the toasted side of the bread and sprinkle with the rest of the brown sugar.
Check circle icon

Step 5

Place the cast iron skillet into the oven on the middle shelf (not the top shelf, your toast will burn) and broil the toast for 2-3 minutes or until the brown sugar is completely melted.*
Step 6
Check circle icon

Step 6

Remove the cast iron from the oven and immediately remove the piece of toast from the cast iron and let it rest for 5 minutes on a plate to allow the melted brown sugar to harden.
Check circle icon

Step 7

Crack the brown sugar with a spoon or a knife to get that ‘creme brulee’ crack and enjoy.

Tips and Warnings

  • We used a pre-sliced piece of brioche bread that was about ½ inch thick. If you use a thicker piece of bread, it may take longer for your bread to toast.
  • Remember that every oven has a different strength of broiler. How long the brown sugar takes to melt may be determined by the strength of your broiler.
  • Be sure you let the brown sugar melt completely before removing it from the oven. The cooled, melted brown sugar hardens and creates the creme brûlée top.

Ingredient

  • Ground cinnamon
    Ground cinnamon
    1.23 ml
  • Unsalted butter
    Unsalted butter
    14.79 ml
  • Large egg yolk
    Large egg yolk
    1
  • Of salt⠀⠀
    Of salt⠀⠀
    4.93 ml
  • Pumpkin puree
    Pumpkin puree
    29.57 ml
  • Light or dark brown sugar
    Light or dark brown sugar
    24.64 ml
  • Of brioche bread
    Of brioche bread
    1 pcs

Nutrition Facts

View nutrition facts
User Avatar Cooco Assistant

Press Start button to talk to assistant