Trader Joe’s Pumpkin Brioche French Toast turns thick seasonal brioche into a golden, custardy breakfast with bright citrus, warm spice, and rich vanilla flavor, making it ideal for relaxed weekends and holiday brunches.
This is the kind of breakfast to make when you want something more memorable than everyday toast without spending the entire morning in the kitchen. Pumpkin brioche already brings a lightly sweet, warmly spiced flavor, so it needs only a well-balanced custard and careful griddle cooking to become a satisfying brunch centerpiece.
The combination of whole milk, eggs, vanilla, orange juice, and lemon zest gives the custard richness without making it taste heavy. Cinnamon and freshly grated nutmeg reinforce the pumpkin flavor, while the citrus adds a fresh note that keeps every bite balanced.
Allowing the soaked bread to rest before cooking is especially important. The brioche has time to absorb the custard evenly, and the extra liquid can drain away before the slices reach the griddle. You get deeply golden surfaces, soft centers, and fewer undercooked or overly wet spots.
Pumpkin Brioche French Toast Ingredients
Trader Joe’s Pumpkin Brioche: Cut the loaf into thick slices so the bread can absorb plenty of custard while keeping its shape on the griddle.
Large eggs: Six eggs create the structure of the custard and help the exterior set into a golden coating.
Whole milk: One and a half cups give the custard a creamy consistency and soften the brioche without making it excessively rich.
Orange juice: A quarter cup adds mild sweetness and a subtle citrus flavor that complements the pumpkin and spices.
Vanilla extract: Two tablespoons provide a noticeable vanilla aroma throughout the thick slices.
Granulated sugar: One tablespoon lightly sweetens the custard without overpowering the sweetness already present in the brioche.
Fresh lemon zest: One tablespoon brightens the custard and gives the finished French toast a fresher aroma.
Ground cinnamon: Half a teaspoon strengthens the warm, seasonal flavor of the pumpkin bread.
Fresh nutmeg: A small pinch adds a deeper spice note. Grate it directly into the bowl when possible.
Salt: A pinch balances the sugar, vanilla, and citrus flavors.
Butter and syrup: Add these at the table so everyone can finish their French toast according to taste.
Helpful Tips
- Use slices that are approximately 1 inch thick. Very thin brioche can become fragile after soaking, while thick pieces develop a softer, more custard-like center.
- Give the bread the full resting time after dipping. This helps the custard move into the center and lets excess liquid drain before cooking.
- Keep the griddle at a steady temperature. If it is too hot, the outside may darken before the egg mixture in the center has completely cooked.
Cooking Steps
STEP 1: Preheat a griddle to 350°F, or set a large nonstick skillet over medium to medium-high heat. Place a wire cooling rack inside a rimmed baking sheet and position it near your custard bowl.
STEP 2: Crack the eggs into a large, shallow mixing bowl. Add the whole milk, orange juice, vanilla, granulated sugar, lemon zest, cinnamon, nutmeg, and salt. Whisk until the egg whites are fully incorporated and the mixture looks smooth.
STEP 3: Cut the pumpkin brioche into thick, even slices if it has not already been sliced. Working with one piece at a time, lower the bread into the custard and coat both sides thoroughly.
STEP 4: Lift each soaked slice from the bowl and allow the heaviest drips to fall back into the custard. Place the coated bread on the prepared cooling rack, leaving a little space between the pieces.
STEP 5: Once all the brioche has been dipped, spoon any suitable remaining custard over areas that appear less saturated. Let the slices rest for 5 to 10 minutes so the centers can absorb the liquid evenly.
STEP 6: Place the soaked slices on the heated griddle in a single layer. Avoid overcrowding the cooking surface, since crowding can lower the temperature and prevent even browning.
STEP 7: Cook the first side for 3 to 5 minutes. Turn the slices once the bottoms are evenly golden and release easily from the griddle. Cook the second side for another 3 to 5 minutes, adjusting the heat if the bread browns too quickly.
STEP 8: Check particularly thick slices before serving. The centers should be hot and tender rather than wet or runny. Transfer the finished French toast to plates and serve immediately with cool butter, syrup, or your favorite breakfast toppings.
Serving Ideas for Pumpkin Brioche French Toast
A bowl of fresh berries or sliced oranges makes a refreshing side for the rich, custardy brioche. The acidity and juicy texture provide a welcome contrast to the buttery French toast.
For a savory brunch plate, add crisp bacon, breakfast sausage, or another salty breakfast protein. The savory component balances the sweet pumpkin bread, citrus, and vanilla.
Soft scrambled eggs also pair well with this dish when you want a more substantial breakfast. Keep the eggs simply seasoned so the spiced brioche remains the focus of the meal.
Why should the soaked brioche rest before cooking?
Resting gives the custard time to move from the surface into the middle of each slice. It also allows loose custard to drain onto the baking sheet, which helps the French toast brown more evenly and reduces the chance of a wet exterior.
Can I use regular brioche instead?
Regular brioche will work with the same custard and cooking method, although the finished dish will not have the same pumpkin flavor. You can add a small extra pinch of cinnamon and nutmeg to emphasize the warm, seasonal character.
How do I know when the center is cooked?
The outside should be golden brown, and the center should feel hot, soft, and slightly springy when gently pressed. If the exterior is browned but the middle still feels cool or overly wet, lower the heat and cook it for another minute or two per side.
Can the custard be prepared ahead of time?
You can whisk the custard, cover it tightly, and refrigerate it for up to one day. Whisk it again before dipping the bread because the spices may settle. For the strongest aroma, consider adding the fresh lemon zest shortly before using the custard.
How can I prevent French toast from becoming soggy?
Begin with thick brioche slices, avoid leaving them submerged longer than needed, and let them drain on the cooling rack. Cook the slices on a properly preheated surface and avoid turning them repeatedly, which can interfere with browning and make delicate bread break apart.
Storage & Reheating
Allow leftover French toast to cool completely before storing it. Place the slices in an airtight container with parchment paper between the layers and refrigerate them for up to three days. Keeping the slices separated prevents them from sticking together and protects their browned surfaces.
For longer storage, arrange the cooled slices on a baking sheet and freeze them until firm. Transfer the frozen pieces to a freezer-safe container or bag and store them for up to two months. Individual freezing makes it easier to remove only the number of slices you need.
Reheat refrigerated French toast in a skillet over medium-low heat for a few minutes per side. This method warms the center while restoring some of the exterior texture. You can also use a toaster oven or a 350°F oven until the slices are heated through.
Frozen slices can be reheated without thawing, although they will need additional time. Covering them loosely during the first part of oven reheating helps the centers warm before the surfaces become too dark. Add butter and syrup only after reheating so the bread does not become soggy during storage.
Trader Joe’s Pumpkin Brioche French Toast
Ingredients
For the Custard
- ¼ cup orange juice
- 6 large eggs
- ½ teaspoon ground cinnamon
- 2 tablespoons vanilla extract
- 1½ cups whole milk
- 1 tablespoon freshly grated lemon zest
- Pinch of finely grated fresh nutmeg
- 1 tablespoon granulated sugar
- Pinch of salt
For the French Toast
- Trader Joe’s Pumpkin Brioche cut into thick slices as needed
For Serving
- Butter preferably cool
- Chilled syrup or other preferred toppings
Instructions
- Preheat a griddle to 350°F, or medium-high heat. Position a cooling rack inside a rimmed baking pan and set it nearby. The rack will allow surplus custard to drain from the soaked bread.
- Place the eggs, whole milk, orange juice, vanilla extract, granulated sugar, lemon zest, cinnamon, nutmeg, and salt in a large mixing bowl. Whisk thoroughly until the custard is smooth and evenly blended.
- Working with one slice at a time, immerse both sides of the pumpkin brioche in the prepared custard, making certain the bread is evenly saturated.
- Arrange each coated slice on the prepared cooling rack. Continue until all the brioche has been dipped, then distribute any remaining custard over the slices.
- Leave the bread on the rack for 5–10 minutes. This resting period permits excess liquid to drain while allowing the interior of each slice to develop a soft, custard-like texture.
- Transfer the soaked brioche slices to the heated griddle. Cook the first side for approximately 3–5 minutes, or until evenly golden brown.
- Turn each slice and continue cooking for another 3–5 minutes. Thick pieces may require additional time so that the centers become fully warmed while remaining tender.
- Place the finished French toast on serving plates and present it warm with a pat of cool butter, a drizzle of chilled syrup, or other desired toppings.