Description

This Pumpkin French Toast recipe offers a delightful twist on a classic breakfast favorite, infusing rich pumpkin purée and warm pumpkin pie spices into a creamy custard batter. Cooked to golden perfection on a griddle, each slice of brioche is topped with a fluffy spiced whipped cream and a drizzle of maple syrup for a cozy seasonal treat.

Ingredients

Scale

Custard Batter

4 Eggs
7/12 cup Heavy Cream (approximately 0.58 cup)
1/4 cup Canned Pumpkin Purée
2 teaspoons Dark Brown Sugar
1 teaspoon Pumpkin Pie Spice
1 pinch Salt

French Toast

6 slices Brioche
1 tablespoon Butter

Whipped Cream Topping

1/3 cup Heavy Cream
1 teaspoon Powdered Confectioners Sugar
1/4 teaspoon Pumpkin Pie Spice

To Serve

Maple Syrup, to taste

Instructions

Prepare the custard batter: In a medium mixing bowl, whisk together 4 eggs, 7/12 cup (approximately 0.58 cup) heavy cream, 1/4 cup canned pumpkin purée, 2 teaspoons dark brown sugar, 1 teaspoon pumpkin pie spice, and a pinch of salt until the mixture becomes a thick, smooth, and vibrant batter.
Preheat the griddle: Get out an electric griddle and preheat it to 375°F (190°C), or alternatively use a griddle pan heated over medium-high heat. Lightly grease the cooking surface with 1 tablespoon of butter to prevent sticking and add flavor.
Dip and cook the brioche slices: Dip each of the 6 brioche slices into the pumpkin custard for about 5 seconds on each side, allowing them to soak up the mixture. Immediately place them on the preheated griddle and cook for 2-3 minutes per side, or until each side is beautifully golden brown and cooked through.
Make the spiced whipped cream: While the French toast cooks, pour 1/3 cup of heavy cream into a bowl and use a hand mixer to whip until stiff peaks form. Gently fold in 1 teaspoon powdered confectioners sugar and 1/4 teaspoon pumpkin pie spice to infuse warmth and sweetness to the whipped cream.
Serve and enjoy: Plate the golden brown French toast slices, topping each with a generous dollop of the pumpkin-spiced whipped cream. Drizzle with maple syrup to taste, adding a final touch of sweetness. Serve immediately and enjoy a cozy, autumn-inspired breakfast.

Notes

For best results, use fresh brioche bread that is slightly stale; it will soak up the custard better without falling apart.
You can adjust the pumpkin pie spice quantity to suit your taste preference or substitute with a mix of cinnamon, nutmeg, and cloves.
To make this recipe dairy-free, substitute heavy cream and butter with coconut cream and vegan butter alternatives.
Ensure the griddle is well-heated before cooking to achieve a crispy golden crust without overcooking the insides.
Leftover French toast can be refrigerated and gently reheated in a skillet or toaster oven for best texture retention.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Keywords: pumpkin french toast, pumpkin french toast recipe, fall breakfast, pumpkin spice breakfast, brioche french toast, pumpkin pie spice french toast