In a medium mixing bowl, whisk the
Heavy Cream (1/4 cup)
Canned Pumpkin Purée (1/4 cup)
Dark Brown Sugar (1/2 Tbsp)
Pumpkin Pie Spice (1 tsp)
Salt (1 pinch)
together until it is a thick, gorgeous batter.
Get out an electric griddle and preheat it to 375 degrees F (190 degrees C) or use a griddle pan and heat it over medium-high heat. Grease the griddle with the
Butter (1 Tbsp)
Dip each slice of
Brioche (6 slices)
in the custard for 5 seconds on each side, then place them immediately on the griddle. Cook them for about 2-3 minutes on each side, until they are golden brown.
While they cook, make the simple whipped cream. Pour the
Heavy Cream (1/3 cup)
in a bowl and use a hand mixer to whip it up until it becomes stiff. Mix in the
Powdered Confectioners Sugar (1 tsp)
Pumpkin Pie Spice (1/4 tsp)
until it is thoroughly combined.
Serve the cooked French toast with a generous dollop of the whipped cream on top and a drizzle of
Maple Syrup (to taste)