Trader Joe’s Pumpkin Brioche French Toast
Thick slices of Trader Joe’s Pumpkin Brioche are soaked in a citrus-scented custard enriched with whole milk, vanilla, warm spices, and fresh lemon zest. Griddled until golden on the outside and tender in the center, this French toast makes an aromatic breakfast or brunch dish.
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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.
Notes
Thick-cut pumpkin brioche produces the richest texture and helps create a soft, custardy center.
Organic Valley whole milk may be used for the custard, and Nielsen-Massey vanilla extract provides a particularly full vanilla flavor.
Freshly grated lemon zest and nutmeg offer a brighter aroma than pre-grated alternatives.