How To Make The Best Pumpkin-Spice Brioche French Toast You'll Ever Eat

LET THE PUMPKIN SPICE MADNESS BEGIN!

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INGREDIENTS (MAKES 1 LOAF)

FOR THE BREAD
1 1/4 tsp active dry yeast
1/4 cup whole milk, lukewarm
3 large eggs + 1 egg yolk
1 1/2 cups all-purpose flour
3/4 cup bread flour
1/4 cup granulated sugar
1 tbsp pumpkin pie spice
1 tsp. kosher salt
1/2 cup (1 stick) softened butter
EGGWASH
1 large egg
1 tbsp. water

FOR THE FRENCH TOAST CUSTARD
1 1/2 cups half & half
2 tsp pumpkin pie spice
2 eggs
1 tbsp Brown sugar
1 tsp vanilla paste (or extract)
splash vanilla bourbon (optional)

FOR THE WHIPPED TOPPING
1 cup heavy whipping cream
3 tbsp powdered sugar
2 tbsp pumpkin creme liqueur

METHOD-

1. Aquire your favorite enriched bread loaf. (or make your own like me!)

FOR THE BREAD (OPTIONAL)
1. Combine the yeast and warm milk (100-110 degrees). Set aside for 10 minutes.
2. In the bowl of a stand mixer combine the flour, sugar, pumpkin pie spice, salt and whisk together. Add in the eggs and yeasty milk. Mix on medium-high speed for 10-12 minutes. Scrape the bowl occasionally. (This will be an extremely wet dough. Mixing will help it come together, but it is not advised to attempt this dough by hand.)
3. When the dough pulls away from the sides of the bowl add the butter 1 tablespoon at a time. Mix at medium speed for an additional 10-12 minutes until the dough is incredibly soft and passes the window pane test.
4. On a clean lightly floured surface, slap and fold the dough 5-6 times. The dough should be slightly sticky but not so liquid that it won’t stay together.
5. Place the dough in a greased bowl, cover with plastic wrap and allow it to rise in a warm place for 2-3 hours or until doubled in size.
6. Punch down the dough and divide it into 3 equal portions. Roll each piece into a 14 inch long log.
7. Braid the 3 dough logs. Pinch the end together.
8. Place the braided dough in a heavily greased 9x5 bread pan and allow it to rise again for an additional 1-2 hours. The dough should be roughly the same height as the top of the pan. (You can always let it go longer; the colder your climate, the longer it will take to rise.)
9. Brush with a beaten egg and bake at 375 degrees for 20 to 25 minutes.
10. Remove the pan from the oven, allow it to cool for 5 minutes and then remove it from the pan and place on a wire rack.

2. Cut the bread into 1 inch thick slices. Set aside.
3. Whip the together heavy cream and powdered sugar. Add the baileys, mix again and set aside.
4. In a pie tray combine the half & half, pumpkin pie spice, eggs, brown sugar, vanilla and bourbon.
5. Dip the bread into the custard for 5 seconds per side.
6. Melt butter in a nonstick skillet over medium heat. Cook the toast until golden and crisp on each side, about 4-5 minutes per side.
7. Serve immediately with baileys whipped cream, maple syrup and more pumpkin pie spice.

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Intro: (0:00)
Spiced Challah-Brioche: (0:58)
Pumpkin Spice French Toast: (3:15)
Taste Test: (4:44)
Outro: (5:18)

Видео How To Make The Best Pumpkin-Spice Brioche French Toast You'll Ever Eat канала David Seymour