An extra decadent, yet really simple pumpkin french toast recipe with spiced pecan syrup generously drizzled over top! Infused with warm spices and intoxicating maple, plus I’m using brioche bread for a buttery, rich bite to every piece of toast. It’s the perfect breakfast for any upcoming holiday or just for a cozy weekend brunch at home.
This post is sponsored by Spice Tribe.
Back today with another recipe made with my favorite Spice Tribe spices! Their spices have been inspiring me in the kitchen all year long. They’re unique, always bursting with freshly ground, bold flavor, and just so much fun to experiment with.
So far, I’ve been working with their spice blends (my latest dish being this comforting roasted cauliflower & black bean coconut stew). But moving on to some of their single origin spices, I’m excited to bring you this pumpkin french toast made with Padang Cassia Cinnamon and Island Nutmeg from the spice tribe baking box.
The spices are extra special, beautifully potent, and give this french toast just the perfect warming flavor.
pumpkin french toast – the details
The french toast itself is extremely simple. The pumpkin custard comes together in one bowl. It’s a mix of eggs, pumpkin puree, the spices, milk, vanilla, and a splash of maple. From there, you’ll slice up some buttery brioche bread and dip each slice into the custard.
I like to cook my french toast on a big griddle in bubbling hot butter, and then transfer it to the oven to finish cooking. This keeps the toast golden on the outside and really soft & tender on the inside.
In the meantime, you’ll be simmering your pecan syrup on the stovetop. It’s full of more warming spices that infuse into the syrup and create the coziest topping for the toast.
It all comes together really effortlessly and makes for the very best holiday breakfast. One that’s simple enough to make, but feels decadent and special at the same time. I’m planning on whipping this up for Thanksgiving morning and absolutely cannot wait.
Hopefully, you do the same! Enjoy!!Print
Pumpkin French Toast with Spiced Pecan Syrup
decadent brioche french toast soaked in a pumpkin custard and cooked until golden, topped with a spiced pecan maple syrup
Pumpkin French Toast
- 4 large eggs
- ¾ cup pumpkin puree
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 cup whole milk
- 2 tsp pure vanilla extract
- 2 tbsp maple syrup
- 1 (14 oz) loaf brioche bread, sliced into ½” slices
- 2 tbsp butter, plus extra for serving
- spiced pecan syrup (recipe below)
Spiced Pecan Syrup
- 1 cup maple syrup
- 2 tbsp water
- 1 cinnamon stick
- 4 whole cloves
- ⅛ tsp ground nutmeg
- 4 oz (about 1 cup) halved pecans
Pumpkin French Toast
- Preheat the oven to 350°F. Line a sheet pan with a piece of foil or parchment and a wire rack on top.
- In a large mixing bowl, beat the eggs. Add in the pumpkin puree, cinnamon, and nutmeg. Whisk to combine. Add the whole milk, vanilla extract, and maple syrup. Whisk again until smooth.
- Working in batches, submerge the slices of brioche bread into the egg mixture for about 10 seconds each. Transfer the bread to the wire rack and repeat with the remaining slices.
- Heat a griddle over medium heat (or you can use a large sauté pan). Add the butter, swirling it around to melt over the entire griddle. Place the bread onto the hot butter. Cook until golden brown, about 2-3 minutes per side.
- Transfer the bread back to the sheet pan. Bake for 5-6 minutes, or until cooked through. Serve the french toast with extra butter and the spiced pecan syrup (recipe below) spooned over top.
Spiced Pecan Syrup
- Add the maple syrup, water, cinnamon stick, cloves, and nutmeg to a small saucepan. Whisk to combine.
- Bring the syrup to a gentle simmer over medium heat. Reduce the heat to low and simmer for about 10 minutes to infuse the flavors.
- Spoon out the cinnamon stick and cloves. Stir in the pecans. Keep warm until serving.