Pumpkin French Toast with Spiced Pecan Syrup
Pumpkin French Toast with Spiced Pecan Syrup is what fall breakfast dreams are made of! Perfectly spiced and full of flavor, it’s like having dessert for…
Saved by Aoife Jensen on Savor
Ingredients
- 3 large eggs
- 1/2 cup half & half (or whole milk)
- 1/2 cup pumpkin puree
- 1 Tablespoon maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon pumpkin spice
- ½ teaspoon cinnamon
- 1 (14 oz) loaf brioche bread (sliced into ½” slices)
- 2-4 Tablespoons butter (for pan)
- 1 cup maple syrup
- 2 tbsp water
- 1 cinnamon stick
- 4 whole cloves
- ⅛ tsp ground nutmeg
- 4 oz about 1 cup halved pecans
Instructions
- In a large shallow bowl, beat the eggs, half & half, pumpkin, maple syrup, vanilla, pumpkin spice, and cinnamon until smooth and well combined.
- Heat a griddle over medium heat. Add the butter, swirling it around to melt over the entire griddle. Working in batches, submerge the slices of brioche bread into the egg mixture for about 10 seconds each.
- Place the bread onto the hot greased skillet. Cook until golden brown, about 3-4 minutes per side or until golden crispy and cooked through.
- Serve the French toast with extra butter, pecan maple syrup, and a drizzle of cinnamon.
- 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 simmer, reduce the heat to low, and simmer for 10-12 minutes. Remove the cinnamon stick and cloves. Stir in the pecans. Serve warm.