Pumpkin Brioche French Toast
Simple, traditional, yummy...this Easy Brioche Pumpkin French Toast hits all the comfort food must haves! It's a perfect seasonal, kid-friendly breakfast that’s so YUMMY!
Ingredients
- ⅔ cup milk
- 4 large eggs
- ½ cup pumpkin puree not pumpkin pie filling
- 1 teaspoon cinnamon ground
- 1 and ½ teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 tablespoon brown sugar
- ½ teaspoon sea salt
- 1 loaf of brioche stale
- ghee as needed
- Sliced almonds as needed
Instructions
- Heat oven: set your oven to the warming setting. You'll need a warm oven to store your toast while you finish cooking the rest of the toast.
- Pumpkin egg mixture: in a large bowl, add the eggs, pumpkin, milk, spices, sugar and vanilla. Whisk everything together really well. I use an electric whisk to achieve a really smooth mixture, free from any eggy streaks.
- Heat the pan/griddle: using a non-stick large frying pan or griddle pan, heat on medium-high. Once warmed, add ½ teaspoon ghee to the pan (you can use butter, but I find the milk solids burn).
- Dip and Cook: Dip a piece of brioche into the pumpkin egg mixture, quickly coat both sides and place it onto the pan. Allow it to cook for 3 minutes, then flip. Cook the other side for 3 minutes then transfer to a plate and cover with foil.
- Keep Warm: Place the plate of cooked french toast into the oven to keep warm while you're finishing the rest of the bread.
- Serve: place three pieces of pumpkin french toast onto a plate, drizzle on the maple syrup and sprinkle with almonds.
- Enjoy!
Notes
- Gluten-free folks, swap the bread for stale gluten-free bread.
- Replace the cow’s milk with non-dairy milk. Coconut, soy, almond, cashew, oat or rice milk make great substitutions.
- French toast freezes really well! Don’t be scared to cook the whole loaf and store it for later. Just pop the frozen slices in a toaster for a quick breakfast.
- Using an electric griddle pan will speed up the cooking time.