Go Back
–+ servings
Pumpkin Brioche French Toast

Pumpkin Brioche French Toast

iamwinfred
Pumpkin Brioche French Toast is the ultimate fall breakfast, made with thick slices of buttery brioche soaked in a spiced pumpkin custard and cooked until golden and crisp outside with a creamy, custardy center. It tastes like pumpkin pie and French toast combined, and comes together in just 25 minutes for a lazy weekend brunch or slow Sunday morning.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Course Breakfast, Brunch
Cuisine American, French
Servings 4 servings
Calories 480 kcal

Equipment

  • 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

Ingredients
  

  • 8 slices brioche loaf cut 3/4 to 1 inch thick, day-old is best; about 340g
  • 4 large eggs
  • 3/4 cup whole milk 180ml
  • 1/2 cup pure pumpkin puree 120g; not pumpkin pie filling
  • 2 tablespoons light brown sugar 25g, packed
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pumpkin pie spice store-bought or homemade
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 3 to 4 tablespoons unsalted butter for cooking, about 42-56g
  • pure maple syrup for serving, warmed
  • powdered sugar for dusting

Instructions
 

  • Use a serrated bread knife to cut the brioche into 8 slices, 3/4 to 1 inch thick. Lay them in a single layer on a wire rack and let sit uncovered for 1 to 2 hours, or overnight, to dry slightly.
  • Preheat oven to 200°F. Set a wire cooling rack over a baking sheet and place it on the middle oven rack to keep finished slices warm and crisp.
  • In a wide, shallow dish, whisk the eggs until fully combined. Add the milk, pumpkin puree, brown sugar, vanilla, pumpkin pie spice, cinnamon, and salt. Whisk for about 1 minute until completely smooth with no streaks or lumps.
  • Place a large skillet over medium to medium-low heat and warm for 2 to 3 minutes. Add 1 tablespoon butter and swirl until melted and foamy but not browning. Lower the heat if the butter browns instantly.
  • Place one slice of brioche in the custard and soak for about 15 seconds per side, pressing gently. Lift and let excess custard drip back into the dish. Soak only as many slices as will fit in your pan at one time.
  • Carefully place the soaked slices into the buttered skillet, leaving a little space between them. Cook for 3 to 4 minutes without moving until the bottoms are deep golden brown.
  • Flip each slice with a wide spatula and cook the second side for another 3 to 4 minutes. The center should spring back slightly and feel set rather than wet. Reduce heat if browning too fast.
  • Transfer cooked slices to the wire rack in the warm oven. Wipe out any dark bits from the skillet, add another tablespoon of butter, and repeat the soak and cook steps with remaining slices. Stir the custard before each batch.
  • Stack 2 slices on each plate while still hot. Dust with powdered sugar using a fine-mesh sieve, drizzle generously with warm maple syrup, and add a pat of butter if you like. Serve right away.

Notes

  • Use thick slices of brioche, 3/4 to 1 inch, so the bread can hold the custard and still stay fluffy inside.
  • Dry the bread slightly by leaving it out for 1 to 2 hours or overnight. Stale or air-dried brioche absorbs the custard evenly without collapsing.
  • Keep the heat moderate, medium to medium-low, so the center cooks through before the outside darkens. Pumpkin custard burns more easily than plain egg batter due to its natural sugars.
  • Use pure pumpkin puree, not pumpkin pie filling. Pie filling is pre-sweetened and spiced, which throws off the balance of the recipe.
  • Whisk the custard well until completely smooth so there are no clumps of pumpkin and the color is even.
  • Cook in batches and avoid crowding the pan, which lowers the temperature and leads to pale, steamed toast.
  • Use fresh butter for 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.
  • Storage: Store cooled slices in an airtight container with parchment between layers in the refrigerator for up to 3 days, or freeze for up to 2 months.
  • Reheating: Warm in a 350°F oven for 8 to 10 minutes, or use a toaster on a medium setting. Microwave only as a last resort for 20 to 30 seconds.

Nutrition

Serving: 1ServingCalories: 480kcalCarbohydrates: 55gProtein: 15gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 215mgSodium: 480mgPotassium: 380mgFiber: 2gSugar: 14gVitamin A: 60IUVitamin C: 4mgCalcium: 15mgIron: 15mg
Keyword brioche french toast, easy fall brunch, fall breakfast, pumpkin brioche french toast, pumpkin french toast
Tried this recipe?Let us know how it was!