Brioche pumpkin spice French toast combines brioche bread with classic French toast flavor and a twist of pumpkin spice to create a breakfast everyone will love.
If you're a fan of pumpkin French toast, then you're going to love this fall breakfast recipe. This super rich version uses brioche bread for extra flavor and infuses the classic breakfast with pumpkin spice flavor.
Pumpkin Brioche French Toast
This was inspired by my sweet potatofrench toast recipe on this site and pairs well with this candied bacon recipe, glazed bacon or our bacon twists recipe.
Why You Will Love this Recipe
- It's easy and convenient to make, with no complicated instructions.
- It's the perfect combination of sweet and savory flavors from the pumpkin puree, brown sugar, pumpkin pie spice, vanilla extract, pecans, and dulce de leche.
- It's a delicious treat that is both comforting and satisfying.
- It's ideal for breakfast or brunch with friends & family.
- It can be made ahead of time.
- It's a versatile recipe that can easily be customized to suit individual tastes.
- It has a moist texture due to the heavy cream in the recipe.
Top Tip:
Leave your bread cubes uncovered for a day and use day old so they really soak up all the delicious French toast ingredients.
Ingredients
You'll only need a few simple ingredients that you can easily find at your local grocery store. The major ingredients are right here, but you'll find tke complete list of ingredients along with amounts in the recipe card at the end of the post.
- Pumpkin puree
- Milk
- Heavy cream
- Eggs
- Brown sugar
- Pumpkin pie spice
- Vanilla extract
- Brioche bread - day-old or toasted
- Pecans
- Dulce de leche - store-bought or homemade
Substitutions and Variations
- Vanilla extract - Vanilla is a universal crowd-pleaser, but feel free to swap in almond, coconut, peppermint, lemon, banana, maple, orange, or rum extract instead.
- Milk - Use coconut milk or almond milk instead.
- Brown Sugar - Use maple syrup or honey instead.
- Brioche Bread - Any type of bread, such as challah, white sandwich bread, cinnamon raisin bread, sourdough or banana bread could be used in place of brioche bread for french toast.
- Pecans - Use cashews, walnuts or almonds instead.
- Additional Toppings - Add fresh fruit, chocolate chips, caramel chips, butterscotch chips, peanut butter chips, white chocolate chips, drizzle melted white chocolate or melted peanut butter all over the top or toasted coconut to the top of the french toast.
- Dulce de leche - Use maple syrup, caramel sauce, applesauce, or whipped cream or ice cream instead.
- Pumpkin Pie Spice - You can always sprinkle a little extra pumpkin pie spice all over the top of your french toast before serving or use cinnamon and nutmeg or cardamom and ground cloves for a slightly different extra pumpkin flavor instead.
Instructions
This is an incredibly easy recipe that's ready in no time. The overview is here, but you'll find the exact instructions in the recipe card at the end of the post.
1: Add day-old thick slices of bread, cut into cubes, to a baking dish.
2: Combine all the French toast liquid ingredients and pour egg mixture over the bread. Refrigerate up to overnight.
3: Top with pecans and bake at 325 until golden brown. Drizzle with dulce de leche.
Storage
Refrigerator: Store in an air-tight container for up to 4 days.
Freezer: Store in an air-tight, freezer-safe container for up to 3 months.
Reheat: Bake uncovered at 350 for 20 to 30 minutes until heated through.
Make Ahead: This recipe is designed to be made ahead of time! Combine all the ingredients per the directions, store overnight, then bake the next morning!
What to Serve with French Toast
This delicious French toast is perfect with all of your favorite savory breakfast options. Some great ideas include:
- Sausage
- Bacon
- Eggs
- Hashbrowns
- Grits
- Biscuits
Tips
- Always use day-old bread so it can absorb the liquid more easily.
- Chill time is 1 hour minimum, but this recipe is so much better if you let it sit overnight.
- We highly recommend that you use brioche if possible for the best flavor and texture.
FAQ
Do you have questions about Pumpkin Spice French Toast? Here are some of the most commonly asked questions about it.
French toast is a breakfast recipe made with bread soaked in a mixture of milk and eggs and cooked in a pan or baked in the oven.
Try fresh berries, whipped cream, coconut flakes, nuts, and of course, syrup! If you're looking for some topping ideas make sure to check out our list of everything we can think of.
More Baked French Toast Recipes
Do you like french toast? Here are some recipes you may also like to try
Pumpkin Spice French Toast
Ready to get cooking? Remember that you can print this recipe if you would like.
Pumpkin Spice French Toast
Equipment
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 cup whole milk
- ½ cup heavy cream
- 4 large eggs lightly beaten
- ½ cup brown sugar packed
- 2 teaspoon pumpkin pie spice
- 2 teaspoon vanilla extract
- ½ teaspoon salt
- 1 loaf day old brioche bread cut into cubes
- ½ cup pecans roughly chopped
- 1 cup dulce de leche
Instructions
- Combine the pumpkin puree, whole milk, heavy cream, eggs, brown sugar, pumpkin pie spice, vanilla, and salt together in a bowl.
- Place the day-old bread cubes in the pan and pour the pumpkin mixture over the bread. Cover tightly with plastic wrap and place in the refrigerator for 1 hour to overnight.
- Heat the oven to 350° and spray a 9x13-inch pan with cooking spray.
- Remove the plastic wrap and top with pecans. Place in the oven and bake for 35 to 40 minutes, until a toothpick inserted comes out clean.
- Remove from the oven and drizzle dulce de leche over the french toast. Have a look at our sides to serve with french toast too. I think you'll be glad you did.
Notes
- Always use day-old bread so it can absorb the liquid more easily.
- Chill time is 1 hour minimum, but this recipe is so much better if you let it sit overnight.
- We highly recommend that you use brioche if possible for the best flavor and texture.
- If you don’t have day old, dry bread, you can place the cubed bread on a pan and bake for 5 to 10 minutes at 325°.
Store in an airtight container in the refrigerator for up to 5 days.
Nutrition
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