Pumpkin Brioche French Toast
Servings: 6
Ingredients
- 1 Loaf Brioche 10-12 slices
- 3 Eggs
- 1/2 Cup Creamer I used Soy Vanilla, can also sub milk
- 1/2 Cup Pumpkin Puree
- 1 Tsp Vanilla
- 2 Tsp Cinnamon
- 1 Tbsp Brown Sugar Can also use regular
- 1/4 Tsp Cloves
- 1/4 Tsp Nutmeg
- 1-2 Tbsp Butter For buttering pan
Optional Toasted Pecans
- 1/2 cup Pecans
- 1 tsp Cinnamon
- 1 Tbsp Brown Sugar
- ½ Tbsp Butter
Instructions
- If making toasted pecans: toast pecans in butter, brown sugar and cinnamon in pan for 3-5 minutes until lightly toasted.
- Crack eggs into medium mixing bowl. Add creamer, pumpkin puree, sugar and spices and whisk together until incorporated.
- Heat up pan or griddle to medium heat and add butter. Dunk brioche bread into mixture, coat on both sides and place into buttered pan. Turn over in about 2-4 minutes once golden brown. Repeat.
- Top with toasted pecans, butter and maple syrup or any of your favorite toppings and enjoy!
Video
Notes
Store in air tight container in refrigerator for 1-2 days.