Sweet pumpkin brioche, pumpkin pie spice, cinnamon + sugar, and drizzly caramel sauce make up this pumpkin brioche French toast.
It’s the season of pumpkin, and lets face it, French toast is never out of season. This super easy pumpkin brioche French toast is made with Trader Joe’s Pumpkin Brioche Twist Bread, and coated with a pumpkin pie spiced cream and egg mixture before being pan fried to perfection. Toss it in some cinnamon and sugar, and then top it with vanilla bean ice cream + warm caramel sauce. It’s clearly dessert masquerading as breakfast, and we’re totally here for it.
What you’ll need to make this pumpkin brioche French toast:
Pumpkin Brioche Bread
Large Eggs
Half and Half or Whole Milk
Pumpkin Pie Spice
Ground Cinnamon
Granulated Sugar
Vanilla Bean Ice Cream, optional
Caramel Sauce, optional
Making the French Toast
Heat a square or large round pan on the stovetop on medium heat. When medium heat has been reached, generously butter the pan.
Whisk the eggs, cream or milk, and pumpkin pie spice in a medium sized shallow bowl. Dip each side of a slice of bread in the egg mixture, allowing the excess to drip off. Place the bread in the pan and repeat with the remaining slices, 4-5 in total. Allow the French toast to brown up on the bottom, and then flip. This should take about a minute per side depending on how golden you’d like it.
The Toppings
Remove the French toast from the pan and gently toss in the cinnamon sugar mixture. Plate the French toast and top with a large scoop of cold vanilla bean ice cream. Drizzle with warm caramel sauce and serve immediately. Now you can make your ice cream + you caramel sauce (I have an entire book of Easy No Churn Ice Cream recipes, and my 3-Ingredient Caramel Sauce is SO EASY as well!). You can also purchase store-bought ice cream and pre-made caramel (I suggest Trader Joe’s brand on both as they have the best novelty items all around).
The Dietary Substitutions
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy.
Let Them Eat Gluten Free Cake has a gluten free brioche bread recipe. You can add extra pumpkin spice (2-3 tsp) to ensure that a stronger pumpkin flavor comes through. Pumpkin ice cream on top would also be wonderful!
Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change.
Silk Plant Based Half and Half Alternative is a great alternative to dairy based cream.
SO Delicious makes a dairy free coconut milk vanilla bean ice cream.
Hey Boo makes a dairy free coconut caramel sauce.
If you loved this Pumpkin Brioche French Toast I’d be so grateful for you to leave a 5 star rating + review.
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Happy baking!
XO,
Heather
Pumpkin Brioche French Toast
Instructions
- Heat a medium to large frying pan on the stovetop on medium heat.
- Whisk the eggs, milk, vanilla, and pumpkin pie spice in a medium sized shallow bowl. Keep a whisk nearby as separation of spices and egg mixture is natural and you will want to whisk it before each slice of bread is dipped.
- Generously butter the pan. As the butter melts and begins to bubble, dip each slice of bread into the egg mixture on both sides. Allow excess mixture to drip off, and place in pan. Cook on each side until golden brown, flipping once. You will cook each pan of French toast for approximately 1-2 minutes per side.
- While French toast is cooking, mix granulated sugar and remaining 1 teaspoon of ground cinnamon in another medium sized shallow bowl. Remove French toast from pan and allow to cool for 1 minute. Place each slice in the cinnamon sugar mixture, toss to coat, and remove to place. Top with vanilla ice cream and a drizzle of warm caramel sauce. Enjoy!
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