You're going to love this pumpkin brioche french toast recipe! It's a fall favorite over here and it pairs perfectly with maple syrup.
We love to eat french toast and whether it's for breakfast or dinner, it's always a crowd favorite. Serve up this fall inspired breakfast with all of the classic favorites like baconl, sausage, eggs, and fresh fruits.
Why This Recipe Works
- It's pretty cheap! You can use any bread you have on hand (or buy some new bread for this purpose) and make this recipe for less than $5!
- It's well spiced and flavored. Every bite of this yummy french toast tastes like pumpkin pie, without being too overpowering. I like to pair it with maple syrup but even a butter pecan syrup would work wonderfully.
- It's fast and simple! No one wants to stand in front of the stove for hours, so this quick recipe is sure to earn a few points for it's simple steps.
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🥘 Ingredients
- Large eggs
- Milk
- Salt
- Brown sugar
- Vanilla extract
- Cinnamon
- Nutmeg
- Ground ginger
- Pumpkin pie spice
- Pumpkin puree
- All purpose flour
- Butter
- Brioche bread
For specific quantities, see the recipe card below.
🍽 Equipment Needed
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- Pie Plate
- Medium-Sized Skillet or Griddle
- Measuring Spoons
- Measuring Cups
- Spatula
🔪 Instructions
Check out how to make pumpkin brioche french toast with these simple step-by-step instructions:
In a pie plate whisk together the flour, brown sugar, salt, cinnamon, nutmeg, ground ginger, and pumpkin pie spice.
Add in the milk, vanilla, and eggs, mix well.
Whisk in the pumpkin puree until combined.
Preheat your skillet or griddle to medium-high heat (about 325-350 degrees F).
Place your butter in the pan and let melt.
Dip the bread into the pumpkin egg mixture and flip it to coat the other side.
Cook the bread for about 2-3 minutes per side until golden brown.
Serve with powdered sugar and maple syrup.
🧾 Substitutions
Bread: You don't have to use brioche bread for this recipe. You can instead use regular sandwich bread or any other sliced bread of choice. If you use regular sandwich bread you may be able to cook up to 12 slices of french toast from this egg mixture as the bread is thinner and holds less liquid than a thicker sliced bread.
🍴 Recipe Tips
Make sure that you do not use pumpkin pie filling for this recipe. You need pumpkin puree and there is a difference- pumpkin pie filling already has other ingredients added to it, and for this recipe you just need pumpkin puree as that is 100% pumpkin with no added ingredients.
Adding flour to the batter helps to make the french toast extra fluffy and helps the mixture to coat and stick to the bread well. I use this trick in my Sourdough French Toast recipe and it works well there too!
💭 FAQs
Your leftover french toast can be kept stored in a Ziploc bag in the fridge for up to 4 days. Warm in the microwave before eating or eat it cold if desired.
You can freeze your french toast on a baking sheet for one hour until solid and then transfer to an airtight container for up to 2 months. Reheat before serving.
For a single slice or so, placing it on a plate in the microwave for about 30 seconds should do the trick. For multiple slices, I like to bake them in the oven at 400F for about 5 minutes. Sometimes we like to place them into the toaster like a regular slice of bread.
More great pumpkin recipes to check out soon
- Pumpkin Patch Cupcakes
- Easy Pumpkin Spice Coffee Cake
- Layered Pumpkin Spice Latte Cake
- Pumpkin Spice Snickerdoodles
- No Bake Pumpkin Cheesecake
- Pumpkin Hand Pies
📖 Recipe
Pumpkin Brioche French Toast
Equipment
- Medium-Sized Skillet or Griddle
- Spatula
Ingredients
- 4 large eggs ($0.32)
- ¾ cup milk ($0.06)
- 1 pinch salt ($0.02)
- 2 Tablespoons brown sugar ($0.01)
- 2 teaspoons vanilla ($0.04)
- ½ teaspoon cinnamon ($0.10)
- ¼ teaspoon nutmeg ($0.02)
- ¼ teaspoon ground ginger ($0.02)
- 1 teaspoon pumpkin pie spice ($0.10)
- ⅓ cup pumpkin puree (not pumpkin pie filling) ($0.50)
- 2 Tablespoons flour ($0.01)
- 2 Tablespoons butter for griddle ($0.18)
- 8 slices brioche bread (or any sliced bread) ($0.48)
Instructions
- In a pie plate whisk together the flour, brown sugar, salt, cinnamon, nutmeg, ground ginger, and pumpkin pie spice.
- Add in the milk, vanilla, and eggs, mix well.
- Whisk in the pumpkin puree until combined.
- Preheat your skillet or griddle to medium-high heat (about 325-350 degrees F).
- Place your butter in the pan and let melt.
- Dip the bread into the pumpkin egg mixture and flip it to coat the other side.
- Cook the bread for about 2-3 minutes per side until golden brown.
- Serve with powdered sugar and maple syrup.
Notes
- Adding flour to the batter helps to make the french toast extra fluffy and helps the mixture to coat and stick to the bread well.
- You can freeze your french toast on a baking sheet for one hour until solid and then transfer to an airtight container for up to 2 months. Reheat before serving.
- Your leftover french toast can be kept stored in a Ziploc bag in the fridge for up to 4 days. Warm in the microwave before eating or eat it cold if desired.
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