Pumpkin Spice French Toast
This pumpkin spice French toast recipe will have everyone coming back for more. Pumpkin brioche French toast is rich, hearty, and delicious.
Servings: 8
Calories: 214kcal
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.
Video
Notes
Tips:
Store in an airtight container in the refrigerator for up to 5 days.
- 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
Calories: 214kcal | Carbohydrates: 19g | Protein: 6g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 113mg | Sodium: 217mg | Potassium: 148mg | Fiber: 1g | Sugar: 16g | Vitamin A: 427IU | Vitamin C: 0.3mg | Calcium: 85mg | Iron: 1mg