Ingredients
Pumpkin Brioche French Toast
- 4 slices pumpkin brioche
- 2 large eggs
- 4 tbsp milk or milk alternative
- 1/2 tsp vanilla bean paste or vanilla extract
- 1/2 tsp pumpkin pie seasoning
- maple syrup for topping
Vanilla Maple Butter
- 4 tbsp softened butter
- 1 tbsp maple syrup
- 1/2 tsp vanilla bean paste
Servings: slices
Instructions
- In a shallow dish (like a pie pan) whisk together the eggs, milk, vanilla, and pumpkin pie seasoning until well combined.
- 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.
- 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.
- While the toast cooks, prep the butter by combining the softened butter, maple syrup, and vanilla bean paste. Salt if necessary & stir well.
- 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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