Just in time for fall, we’re giving a seasonal upgrade to one of our favorite at-home brunch staples: French toast. We made ours extra special by mixing in farm-fresh pumpkin purée that we rescued ourselves. Nature made this batch of pumpkins slightly too sweet for your traditional purée, but we think it’s all the more perfect for using as a base for sweet treats like pies, cookies, and yes, French toast. Stock up on our rescued pumpkin purée to use in your next autumn-y brunch spread.
Get the recipe for Pumpkin Pie French Toast:Print
- 4 large eggs
- 1 cup whole milk
- 3/4 cup canned pumpkin purée
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1 loaf brioche bread, cut into 1-inch thick slices
- 6 tablespoons unsalted butter, divided, plus more for serving
- 1/4 cup roasted pecans, roughly chopped
- Maple syrup, for serving
- Powdered sugar, for serving
- In a large bowl, whisk together eggs, milk, pumpkin purée, pumpkin pie spice, vanilla, and salt. Dip brioche slices, one at a time, into the egg mixture, allowing each slice of bread to soak for at least 15 seconds.
- Melt 1 1/2 tablespoons of butter in a large skillet over medium heat. Working in batches, add soaked brioche slices to the skillet. Cook until evenly golden brown, about 2-3 minutes on each side. Repeat by melting more butter and cooking the remaining bread.
- Serve immediately with a pad of butter, maple syrup, toasted pecans, and powdered sugar. Enjoy!