Pumpkin Brioche French Toast Recipe

Pumpkin Brioche French Toast is the breakfast I make the moment the first properly cold morning of fall shows up.

Thick slices of buttery brioche soak up a spiced pumpkin custard, then crisp in a skillet until golden outside and creamy inside.

It tastes like a slice of pumpkin pie and a stack of French toast got together, and nobody at my table has ever complained about that.

The whole thing takes about 25 minutes, so it works for a lazy weekend brunch or a slow Sunday morning with the family.

If you like to plan breakfast ahead for a crowd, my pumpkin french toast bake is another cozy fall option.

Quick Recipe Summary
Prep Time	10 minutes
Cook Time	16 minutes
Total Time	26 minutes
Servings	4 servings (8 slices)
Difficulty Level	Easy

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Why You’ll Love This Pumpkin Brioche French Toast

This recipe is the kind you keep coming back to because it delivers big fall flavor with very little effort.

Here is what makes it a regular in my kitchen from September all the way through Thanksgiving.

• Real pumpkin flavor: Pumpkin puree goes right into the custard, so every bite tastes warm, earthy, and lightly sweet.
• Rich, custardy centers: Brioche is made with eggs and butter, which gives you a soft, almost bread pudding style middle.
• Golden, buttery edges: Cooking in butter over medium heat creates a crisp, caramelized crust that holds up to syrup.
• Pantry friendly: Apart from the brioche and pumpkin, you probably already have everything in your kitchen.
• Fast enough for a weekday: The batter takes five minutes to whisk, and each batch cooks in about eight minutes.
• Easy to customize: Swap the toppings, add a cream cheese filling, or turn it into a brunch spread with very little extra work.

You might also enjoy: Pumpkin French Toast

Ingredients

The ingredient list is short, but a few small choices make a big difference.

Use pure pumpkin puree, not pumpkin pie filling, and slice your brioche thick so it can soak without falling apart.

For the homemade spice blend that goes into the custard, I like the one in my pumpkin pie spice recipe, though store-bought works just as well.

• 8 slices brioche loaf, cut 3/4 to 1 inch thick (day-old is best)
• 4 large eggs
• 3/4 cup whole milk
• 1/2 cup pure pumpkin puree
• 2 tablespoons light brown sugar
• 1 teaspoon pure vanilla extract
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon fine sea salt
• 3 to 4 tablespoons unsalted butter, for cooking
• Pure maple syrup, for serving
• Powdered sugar, for dusting

Kitchen Equipment Needed

You do not need anything fancy for this recipe, but a heavy pan that holds steady heat will give you the best browning.

• Large cast iron skillet or nonstick skillet
• Cast iron griddle (optional, for cooking more slices at once)
• Serrated bread knife for clean, even slices
• Wire cooling rack set over a baking sheet to keep finished slices crisp
• Wide, shallow baking dish or pie plate for soaking the bread
• Large whisk
• Measuring cups and spoons
• Thin, wide spatula

Read Also: French Toast Casserole Recipe

Recommended Products for This Recipe

These are my personal picks based on years of making French toast on busy mornings.

None of them are required, but each one solves a real problem you might run into with this recipe.

1. Lodge Cast Iron Griddle

I reach for my cast iron griddle whenever I am feeding more than two people, because it fits four slices at a time.

It holds heat evenly, which means every slice gets the same deep golden crust without hot spots.

Get it on Amazon

2. Libby’s 100% Pure Pumpkin Puree

This is the can I trust for a smooth, thick puree that blends into the custard with no stringy bits.

It is pure pumpkin with no added sugar or spices, so you stay in full control of the flavor.

Get it on Amazon

3. St Pierre Brioche Loaf

A good brioche is the foundation of this dish, and this loaf is rich, soft, and sturdy enough to hold the custard.

Slice it thick and let it sit out for a few hours, and it will soak up the batter beautifully.

Get it on Amazon

4. Grade A Dark Amber Pure Maple Syrup

Real maple syrup with a deep, robust flavor stands up to the pumpkin and spice far better than pancake syrup.

A little goes a long way, so a bottle lasts through the whole fall season.

Get it on Amazon

I also use this same trick of pairing a toasty skillet with warm spices in my air fryer french toast when I want a hands-off version.

Step-by-Step Instructions: How to Make Pumpkin Brioche French Toast

1. Slice and Dry the Brioche

• Use a serrated bread knife to cut your brioche loaf into 8 slices that are 3/4 to 1 inch thick, using a gentle sawing motion so the soft crumb does not tear.
• Lay the slices in a single layer on a wire rack and let them sit uncovered for 1 to 2 hours, or leave them out overnight if you are planning ahead.
• If your brioche is very fresh and you are short on time, bake the slices on a baking sheet at 300°F for 5 minutes per side to dry them out slightly.
• Slightly dry bread soaks up more custard without turning soggy, which is the secret to a creamy center and crisp edges.

2. Prepare Your Warming Station

• Preheat your oven to 200°F so you can keep finished slices warm while you cook the rest.
• Set a wire cooling rack over a baking sheet and place it on the middle oven rack.
• Using a rack instead of a plate keeps air moving under the toast, so the bottoms stay crisp instead of steaming.

3. Whisk the Pumpkin Custard

• Crack the 4 eggs into a wide, shallow baking dish or pie plate and whisk until the yolks and whites are fully combined.
• Add the 3/4 cup whole milk, 1/2 cup pumpkin puree, 2 tablespoons light brown sugar, and 1 teaspoon vanilla extract.
• Sprinkle in the 1 teaspoon pumpkin pie spice, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt.
• Whisk for about 1 minute until the mixture is completely smooth, with no streaks of egg or lumps of pumpkin remaining.
• The custard should look like a loose, orange-tinted batter that coats the back of a spoon.

4. Heat the Skillet

• Place a large skillet over medium to medium-low heat and let it warm for 2 to 3 minutes.
• Add 1 tablespoon of the butter and swirl the pan until the butter melts and coats the entire surface.
• Wait until the butter is foamy but not browning, which tells you the pan is at the right temperature.
• If the butter browns instantly, lower the heat, because pumpkin custard burns more easily than plain egg batter due to its natural sugars.

5. Soak the Brioche

• Place one slice of brioche into the custard and let it soak for about 15 seconds.
• Flip the slice and soak the second side for another 15 seconds, pressing gently so the custard sinks into the bread.
• Lift the slice and let the extra custard drip back into the dish for a couple of seconds.
• Brioche absorbs liquid quickly, so do not leave it in the dish too long or the slice will fall apart when you lift it.
• Soak only as many slices as will fit in your pan at one time, so none sit and get soggy while you wait.

6. Cook the First Side

• Carefully place the soaked slices into the buttered skillet, leaving a little space between them.
• Cook for 3 to 4 minutes without moving them, until the bottoms are deep golden brown.
• Lift one corner with a spatula to check the color before flipping.

7. Flip and Finish Cooking

• Flip each slice with a wide spatula and cook the second side for another 3 to 4 minutes.
• Gently press the center of the toast with the spatula, and it should spring back slightly and feel set rather than wet.
• If the outside is browning too fast, reduce the heat a little and cook a minute longer to make sure the center is cooked through.

8. Repeat and Keep Warm

• Transfer the cooked slices to the wire rack in the warm oven.
• Wipe out any dark bits from the skillet with a paper towel, then add another tablespoon of butter and repeat the soak and cook steps with the remaining slices.
• Use the remaining butter as needed so every batch gets a fresh, buttery pan.
• Stir the leftover custard before each batch so the pumpkin stays evenly mixed.

9. Top and Serve

• Stack 2 slices on each plate while they are still hot.
• Dust the tops with powdered sugar using a small fine-mesh sieve for a light, snowy finish.
• Drizzle generously with warm pure maple syrup and add a pat of butter if you like.
• Serve right away while the edges are crisp and the centers are soft.

Another favorite: Peach French Toast

Tips for The Best Pumpkin Brioche French Toast

French toast is simple, but a few small habits separate a good plate from a great one.

These are the lessons I learned after more than a few soggy batches.

The same day-old bread principle is why my pumpkin bread pudding turns out so creamy and never mushy.

• Use thick slices: Aim for 3/4 to 1 inch so the bread can hold the custard and still stay fluffy inside.
• Dry the bread slightly: Stale or air-dried brioche absorbs the custard evenly without collapsing.
• Keep the heat moderate: Medium to medium-low heat gives the center time to cook before the outside darkens.
• Choose pumpkin puree, not pie filling: Pie filling is pre-sweetened and spiced, which throws off the balance of the recipe.
• Whisk the custard well: A smooth mixture means an even color and no clumps of pumpkin on the toast.
• Cook in batches: Crowding the pan lowers the temperature and leads to pale, steamed toast.
• Use fresh butter each batch: Leftover butter in the pan can scorch and leave dark specks on your next slices.
• Do not skip the salt: A small pinch makes the pumpkin and spice flavors pop.

Serving Suggestions

A plate of pumpkin French toast is lovely on its own, but a few simple extras turn it into a full brunch.

Here are the toppings and sides I reach for most often.

• Pure maple syrup, warmed for a few seconds in the microwave
• Whipped cream with a sprinkle of cinnamon
• Toasted pecans or walnuts for crunch
• Fresh sliced apples or pears for a bright, juicy contrast
• A smear of salted butter melting over the top
• Crispy bacon or breakfast sausage for a sweet and salty plate
• A hot mug of coffee, chai, or pumpkin spice latte

Perfect on the side: Air Fryer Bacon

Variations of Pumpkin Brioche French Toast

Once you have the base recipe down, it is easy to play with it. These are the variations my family asks for most.

For the cream cheese version, I borrow the filling idea from my pumpkin cream cheese bread, which pairs so well with pumpkin.

• Cream cheese stuffed: Spread softened cream cheese mixed with a little maple syrup between two slices, then dip and cook as a sandwich.
• Pumpkin butter swirl: Spread pumpkin butter over the hot toast instead of plain butter for an extra layer of flavor.
• Pecan crunch: Top with candied or toasted pecan halves and a drizzle of maple syrup.
• Challah or Texas toast: Use another thick, soft bread if brioche is hard to find, and keep the same cooking times.
• Dairy-free: Use unsweetened oat or almond milk and swap the butter for a neutral oil or dairy-free butter.
• Extra spiced: Add a pinch of ground ginger and nutmeg to the custard for a stronger autumn flavor.
• Baked version: Arrange the soaked slices in a greased baking dish and bake at 375°F for about 25 minutes.

Storage and Reheating

Leftover pumpkin French toast keeps surprisingly well, so it is a great make-ahead breakfast for busy mornings.

Let the slices cool completely before storing them so they do not turn soggy.

• Refrigerator: Store in an airtight container with parchment between the layers for up to 3 days.
• Freezer: Freeze cooled slices in a single layer on a baking sheet for 1 hour, then transfer to a freezer bag for up to 2 months.
• Oven reheating: Warm slices on a baking sheet at 350°F for 8 to 10 minutes until hot and crisp at the edges.
• Toaster reheating: Pop a refrigerated or frozen slice in the toaster on a medium setting for a quick breakfast.
• Microwave: Use only as a last resort, since it softens the crust, and heat for 20 to 30 seconds.

Read Also: Pumpkin Spice Bread Recipe

Nutritional Facts

These values are estimates for one serving of 2 slices, made with the ingredients listed above and not including maple syrup or other toppings.

Exact numbers will vary based on the brand of brioche and the amount of butter you use.

If you want a lighter morning meal, my apple cinnamon baked oatmeal is a great lower-calorie option.

• Calories: About 480
• Protein: About 15 g
• Carbohydrates: About 55 g
• Fat: About 22 g
• Fiber: About 2 g
• Sugar: About 14 g
• Sodium: About 480 mg

Health Benefits of Key Ingredients

This is still a treat, but several of the ingredients bring real nutritional value to the plate.

Here is a quick look at what each one offers.

• Pumpkin: Rich in beta carotene, which the body converts into vitamin A, plus fiber and potassium.
• Eggs: A complete source of protein and a good source of choline, which supports brain health.
• Milk: Provides calcium and vitamin D for strong bones, along with extra protein.
• Cinnamon: Contains antioxidant compounds and adds natural warmth, so you can use less sugar.
• Pure maple syrup: Offers manganese and zinc, as well as antioxidants not found in refined sugar.
• Brioche: Supplies quick carbohydrates for energy to start the day.

More pumpkin ideas: Pumpkin Spice Crumble Muffins

FAQs About Pumpkin Brioche French Toast

1. Can I use pumpkin pie filling instead of pumpkin puree?

I do not recommend it, because pie filling is already sweetened and spiced, which makes the custard too sweet and unbalanced.

If you love that flavor, try my pumpkin pie filling for pies and stick with plain puree here.

2. Do I need to use day-old brioche?

Day-old brioche gives the best texture, but it is not required.

If your loaf is fresh, let the slices air dry for an hour or two, or toast them briefly in a 300°F oven so they can absorb the custard without falling apart.

3. Why is my French toast soggy in the middle?

Soggy centers usually come from over-soaking the bread or cooking over heat that is too high.

Soak for 15 seconds per side, cook over medium to medium-low heat, and give each side a full 3 to 4 minutes.

4. Can I make Pumpkin Brioche French Toast ahead of time?

Yes, you can cook a full batch, cool it, and refrigerate or freeze the slices.

Reheat in a 350°F oven or a toaster to bring back the crisp edges and soft centers.

5. What other bread can I use?

Challah is the closest substitute, and thick-cut Texas toast or French bread also work well.

Choose a bread that is sturdy and cut it at least 3/4 inch thick so it holds the pumpkin custard.

Conclusion

This Pumpkin Brioche French Toast has become my go-to fall breakfast because it feels special without asking much of me.

The crisp buttery edges, the soft pumpkin custard centers, and the warm spice make every bite taste like a cozy morning.

I hope you give it a try this season, and if you do, leave a comment with your favorite topping or share it with a friend who loves a good brunch.

Recommended:

• Pumpkin Spice Hot Chocolate Recipe
• Pumpkin Spice Latte Tiramisu
• Pumpkin Donut Holes Recipe
• Japanese Pancakes Recipe
• Banana Protein Waffles