Description
This Pumpkin French Toast Brown with Brown Sugar and Cinnamon Butter transforms breakfast into a fall masterpiece. Thick brioche slices soak in a velvety, pumpkin-spiced custard, creating a comforting and flavorful dish. It’s an easy pumpkin French toast brown recipe that brings the taste of autumn to your table.
Ingredients
Scale
- 6 slices brioche bread, thick-cut
- 2 large eggs
- 1/2 cup pumpkin puree
- 1/4 cup milk
- 2 tablespoons brown sugar, packed
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 2 tablespoons unsalted butter, for cooking
- For the Cinnamon Butter:
- 1/4 cup unsalted butter, softened
- 2 tablespoons brown sugar, packed
- 1/2 teaspoon ground cinnamon
Instructions
- In a shallow dish, whisk together eggs, pumpkin puree, milk, 2 tablespoons brown sugar, pumpkin pie spice, vanilla extract, and salt. This creates your pumpkin French toast batter.
- Heat 1 tablespoon of butter in a large non-stick skillet or griddle over medium heat.
- Dip each slice of brioche bread into the pumpkin French toast batter, ensuring both sides are fully coated.
- Place the coated bread slices in the hot skillet. Cook for 3-4 minutes per side, or until golden brown and cooked through. Repeat with remaining bread, adding more butter as needed for your homemade pumpkin French toast brown.
- While the French toast cooks, prepare the Cinnamon Butter. In a small bowl, combine softened butter, 2 tablespoons brown sugar, and ground cinnamon. Mix until well combined.
- Serve the warm pumpkin French toast brown topped with a dollop of cinnamon butter and a drizzle of maple syrup, if desired. This makes for the best pumpkin French toast brown experience.
Notes
- For a more intense pumpkin flavor, ensure your pumpkin puree is 100% pumpkin, not pumpkin pie filling.
- You can prepare the pumpkin French toast batter the night before for a quicker morning.
- If your pumpkin French toast is soggy, ensure your skillet is hot enough and don’t overcrowd the pan. Cooking in batches helps.
- This recipe is easily adaptable for a gluten-free pumpkin French toast brown by using gluten-free brioche.
- For a vegan pumpkin French toast brown, substitute eggs with a flax egg, milk with a plant-based milk, and butter with a vegan butter alternative.
- Leftover pumpkin French toast brown can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a toaster or microwave.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-fried
- Cuisine: American
Nutrition
- Serving Size: 2 slices with butter
- Calories: 450
- Sugar: 35g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 150mg