Pumpkin Brioche French Toast
Thick slices of pumpkin brioche are immersed in a warmly spiced vanilla custard, then gently cooked until crisp and golden on the outside while remaining tender in the center. Maple syrup provides a simple finishing touch.
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Ingredients
For the Custard
- ¾ cup full-fat whole milk
- ½ teaspoon pumpkin spice mixture containing cinnamon nutmeg, ginger, and cloves
- 2 tablespoons unsalted butter melted
- 1 teaspoon pure vanilla extract
- 4 large eggs
- 2 tablespoons white granulated sugar
For the French Toast
- 8 to 10 slices pumpkin brioche cut approximately 1 inch thick and preferably one day old
For Serving
- Maple syrup as desired
Instructions
- Crack the eggs into a wide, shallow dish. Pour in the melted unsalted butter and whisk until the two ingredients are thoroughly incorporated.
- Add the whole milk, granulated sugar, vanilla extract, and pumpkin spice mixture. Continue whisking until the sugar is dispersed and the custard has a smooth, uniform consistency.
- Arrange the thick pumpkin brioche slices in the prepared custard.
- Let each piece absorb the mixture for 30 to 60 seconds on each side. The bread should become well saturated and flavorful without softening to the point of becoming soggy.
- Lightly coat a skillet or griddle with cooking spray, then warm it over medium-low heat.
- Transfer the soaked brioche slices to the heated cooking surface. Cook each side for 2 to 3 minutes, or until the exterior develops an even golden-brown color and the interior remains soft.
- Continue cooking gently at the lower temperature when necessary to create a crisp surface without drying out the center.
- Remove the finished French toast from the skillet or griddle and serve immediately while warm.
- Drizzle with maple syrup according to preference.
Notes
Day-old pumpkin brioche is recommended because its slightly drier texture absorbs the custard effectively while retaining its structure during cooking.
Using whole milk produces a fuller, creamier custard. Cooking over medium-low heat allows the bread to brown gradually while preserving a tender center.