Pumpkin Pecan Brioche French Toast
Pillowy brioche bread soaked in a pumpkin-spiced custard, pan-fried to golden perfection, and topped with buttery toasted pecans and real maple syrup. This French toast balances sweet seasonal flavors with rich, satisfying textures for an unforgettable breakfast experience.4
Ingredients
- 1 loaf brioche bread about 8-10 thick slices, preferably day-old
- 4 large eggs
- 1 cup whole milk
- ½ cup pumpkin puree not pumpkin pie filling
- ¼ cup brown sugar packed
- 2 teaspoons vanilla extract
- 1½ teaspoons pumpkin pie spice
- ¼ teaspoon salt
- 3 tablespoons butter divided (plus more for serving)
- 1 cup pecans roughly chopped
- 2 tablespoons maple syrup plus more for serving
- Optional toppings: whipped cream cinnamon, powdered sugar
Instructions
- Prepare your custard mixture by whisking together eggs, milk, pumpkin puree, brown sugar, vanilla extract, pumpkin pie spice, and salt in a large bowl until smooth and well combined. The mixture should be a consistent orange color with no streaks.
- Set up your dipping station by transferring the custard mixture to a shallow dish that’s large enough to fit a slice of brioche. Having the right container makes the soaking process much neater.
- Toast the pecans by melting 1 tablespoon of butter in a skillet over medium heat, then adding the chopped pecans. Cook for 3-4 minutes, stirring frequently until fragrant and golden. Add 1 tablespoon of maple syrup, stir quickly to coat, then transfer to a plate to cool.
- Heat your cooking surface by melting 1 tablespoon of butter in a large non-stick skillet or griddle over medium heat. The pan is ready when a drop of water sizzles on the surface.
- Dip each slice of brioche into the pumpkin custard mixture, allowing it to soak for about 20-30 seconds per side. The bread should absorb the mixture but still maintain its structure—don’t let it get soggy!
- Cook the soaked bread for 3-4 minutes per side until golden brown and slightly crisp at the edges. Work in batches, adding the remaining butter as needed, and adjust heat if browning too quickly.
- Keep cooked slices warm by placing them on a baking sheet in a 200°F oven while you finish cooking the remaining slices. This ensures everyone gets to enjoy hot French toast at the same time.
- Serve immediately topped with the candied pecans, a pat of butter, additional warm maple syrup, and any optional toppings you desire. The contrast between the warm toast and cool toppings makes each bite perfect.
Notes
- For the best texture, use brioche that’s 1-2 days old. Fresh bread tends to get too soggy when soaked.
- You can prepare the pumpkin custard mixture up to 24 hours in advance and store it covered in the refrigerator.
- For a make-ahead option, assemble everything the night before: soak the bread in the custard mixture, layer in a baking dish, cover, and refrigerate overnight. In the morning, let it sit at room temperature for 15 minutes before cooking.
- To keep this dish warm for a crowd, place finished French toast on a wire rack set over a baking sheet in a 200°F oven for up to 30 minutes.
- Leftover French toast can be refrigerated for up to 2 days and reheated in a toaster oven for the best texture.