Breakfast
Pumpkin Brioche French Toast
Need a cozy dish that’s perfect for fall (or really any time of year!)? Whip up this Pumpkin Brioche French Toast.
Yields 6 Servings
Prep + Chill Time
2hrs
Cook Time
1hr
Total Time
3hrs
Prep the evening before and pop in the oven the next morning for a no-fuss breakfast or brunch.
Ingredients
- 1 loaf Brioche bread, cut into chunks
- 5 large Dakota Layers eggs
- 1/4 cup pumpkin puree
- 3/4 cup unsweetened almond milk
- 3 tsp. cinnamon or pumpkin pie spice, divided
- 2 Tbsp. maple syrup
- 1 medium apple, diced
Instructions
- Grease a 9X7 baking dish with cooking spray. Add brioche bread chunks so that they all fit together.
- In a medium bowl, whisk eggs, pumpkin puree, almond milk, and 2 teaspoons of pumpkin pie spice or cinnamon. Pour mixture over the bread so that all of the pieces are covered.
- Cover the baking dish and refrigerate for at least 2 hours or overnight.
- When ready to eat, preheat the oven to 350 degrees F.
- Toss the diced apple with 1 teaspoon cinnamon.
- Remove the casserole from the fridge and sprinkle the diced apples on top so that the entire top is covered with apple pieces.
- Bake for 45 minutes to an hour until done, let cool and sprinkle with extra fresh apples and a drizzle of maple syrup. Cut into pieces and enjoy!
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