For the batter:
- 4 eggs
- 1/2 cup whole milk
- 2 teaspoons pumpkin pie spice
- 1/2 cup pumpkin puree
- 1 tablespoon granulated sugar
- 1 tablespoon packed light brown sugar
For the coating:
- 3 cups cornflakes, crushed
- 11/2 cups finely chopped pecans
- Kosher salt
- For the French toast
- 8 slices stale Texas toast,
- 11/2 inches thick
- 2 tablespoons unsalted butter, plus more for frying
- 2 tablespoons vegetable oil, plus more for frying
For the syrup:
- 2 tablespoons unsalted butter
- 1/4 cup butterscotch liqueur
- 1/4 cup pecan liqueur
- 1 cup grade A maple syrup
- Kosher salt
1. Make the batter. In a shallow dish, whisk together the eggs, milk, pumpkin pie spice, pumpkin puree, and sugars.
2. Mix the coating. In another shallow dish, combine the cereal, pecans, and a pinch of salt.
3. Dredge the bread. Place the bread slices in the egg dish and soak on each side until well coated and soaked through, but not soggy. Immediately place the bread in the coating and press down on both sides and the edges to coat. Repeat with the remaining slices, place on a parchment-lined plate, and refrigerate for 20 minutes.
4. Make the syrup. In a small pot, melt the butter over low heat. Add the butterscotch and pecan liqueurs and bring to a simmer, then add the maple syrup and stir. Taste the syrup and season with a tiny pinch of salt. Keep warm over low heat.
5. Fry the bread. In a large skillet or griddle over medium heat, melt 2 tablespoons butter and 2 tablespoons oil. Remove the bread slices from the refrigerator and cook until golden, turning once, 5 to 7 minutes per batch. Add 1 more tablespoon of butter and oil for each batch, if needed.
6. Serve. Serve warm with the butterscotch syrup. Refrigerate any remaining syrup in an airtight container for up to 1 month.
If you want to make your own pumpkin pie spice blend, start with cinnamon, then add a little ground allspice, ginger, and nutmeg until you like your personal blend.