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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