Pumpkin Brioche French Toast

Trader Joe’s has me fall inspired with EVERYTHING pumpkin hitting the shelves last week. I may have gotten one of everything aaand two of most things. The pumpkin brioche caught my eye and I quickly started day dreaming of a pumpkin brioche French toast with a maple butter. You’ll soon notice that this recipe was made entirely with Trader Joe’s ingredients.

pumpkin brioche French toast

If you don’t have a TJ’s to raid, you can substitute regular brioche or any thick cut bread. I also used Trader Joe’s oat milk which worked really well in this recipe, you can use any milk you have in the fridge.. unless it’s spoiled.

pumpkin brioche French toast

To start, crack the eggs into a shallow dish and add the milk, vanilla, and spice. Whisk until well combined. Lay in the slices of brioche and let soak up some of the mixture for a minute or so. Flip & soak the other side, repeat for each slice of bread. You want the bread to be wet but not soggy all the way through.

pumpkin brioche French toast

While the bread soaks, heat a pan to medium low heat and spray with oil or ghee. Once ready to go, add the bread to the pan, careful not to crowd it. Mine only fit two slices so I only soaked two at a time so the second two wouldn’t get soggy.

pumpkin brioche French toast

Let cook for 3-5 minutes per side. The key here is the lower heat so the eggy mixture, that’s now inside the bread, cooks into delicious custardy goodness.

While the toast cooks, prep your vanilla maple butter. Here again I used Trader Joe’s vanilla bean paste (this is a seasonal item but it’s baaaack!) and you can also use vanilla extract.

In a small bowl, combine the softened butter, vanilla bean paste, and maple syrup. If you’re using unsalted butter, add a pinch of salt. Mix well & set aside.

pumpkin brioche French toast

Once each piece of bread is toasty on the outside & custardy on the inside. Plate ’em up and top with the butter mixture. Serve with even more maple syrup and a large cup of black coffee.

pumpkin brioche French toast

pumpkin brioche French toast
Pumpkin Brioche French Toast
Print Recipe
A delicious fall breakfast that pairs well with coffee and sweatpants.
Servings Prep Time
4 slices 5 minutes
Cook Time
10 minutes
Servings Prep Time
4 slices 5 minutes
Cook Time
10 minutes
pumpkin brioche French toast
Pumpkin Brioche French Toast
Print Recipe
A delicious fall breakfast that pairs well with coffee and sweatpants.
Servings Prep Time
4 slices 5 minutes
Cook Time
10 minutes
Servings Prep Time
4 slices 5 minutes
Cook Time
10 minutes
Ingredients
Pumpkin Brioche French Toast
Vanilla Maple Butter
Servings: slices
Instructions
  1. In a shallow dish (like a pie pan) whisk together the eggs, milk, vanilla, and pumpkin pie seasoning until well combined.
  2. Lay in the brioche one slice at a time, soaking each side until it's wet but not soggy all the way through, about a minute.
  3. In a pan heated to medium low heat, add the brioche 1-2 slices at a time, being sure not to crowd the pan and cook until golden, about 3-5 minutes. Flip and then repeat with each slice.
  4. While the toast cooks, prep the butter by combining the softened butter, maple syrup, and vanilla bean paste. Salt if necessary & stir well.
  5. Plate up the pumpkin brioche French toast and top with the butter mixture and even more maple syrup.
Recipe Notes

Any type of thick cut bread like regular brioche or challah can be substituted for the pumpkin brioche.

While I used oat milk, any type of milk can be used.

Regular vanilla extract can be used in place of vanilla bean paste.

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1 thought on “Pumpkin Brioche French Toast”

  • Thanks for sharing this recipe! It was delicious! I didn’t have the pumpkin pie seasoning on hand so I just used cinnamon and it still taste yummy! I will definitely be making more of this especially while I can still get my hands on that pumpkin Brioche from Trader Joe’s! 🙂

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