Pumpkin Butter French Toast with Pumpkin Apple Syrup
Pumpkin butter French toast with pumpkin apple syrup. I can think of no better way to start a the morning on a crisp fall morning.
This decadent breakfast takes two of the most used ingredients in fall, pumpkin and apple, and infuses them into a fluffy brioche loaf. This recipe is perfect throughout October and November, but even better on a Halloween or Thanksgiving weekend.
If you’ve never heard of pumpkin butter, it simply is pumpkin puree lightly sweetened and cooked down with warm spices. You can find these in some grocery stores in the fall months or you can make your own pumpkin butter in 20 minutes with just 8 ingredients! It’s so simple and there’s tons of ways to use it!
Enjoyed pumpkin butter French toast with pumpkin apple syrup? You’ll also love these recipes!
Pumpkin butter white Russian
Pumpkin roll cake with orange spice cream cheese filling
Pumpkin almond croissants
Pumpkin cheesecake muffins
Enchanted orchard apple cider cocktail
Simple apple cake
When you make this pumpkin butter French toast with pumpkin apple syrup, comment down below and rate this recipe to let me know your thoughts! Also share a picture or tag me on Instagram @thebitewithjackie, I love seeing your remakes!
Pumpkin Butter French Toast with Pumpkin Apple Syrup
Ingredients
- 1 loaf brioche bread or pumpkin brioche, sliced
- 1 cup milk of choice
- 2 eggs
- ½ cup pumpkin butter or pumpkin puree
- 1 Tablespoon vanilla extract
- 1 Tablespoon brown sugar
- ½ teaspoon pumpkin pie spice or 2 teaspoons pumpkin pie spice if using pumpkin puree
- ½ teaspoon salt
- Unsalted butter for cooking
- Chopped pecans for topping
For the pumpkin apple syrup:
- 2 Tablespoons pumpkin butter or 2 Tablespoons pumpkin puree + 2 teaspoons pumpkin pie spice
- 2 Tablespoons apple cider
- 1/3 cup maple syrup
Instructions
- Start making the syrup by combining pumpkin butter, apple cider and maple syrup in a small saucepan, bring to a boil over high heat and down to a simmer for 10 minutes or until reduced and has a syrup consistency. Remove from heat and set aside till ready to use.
- In a wide, shallow bowl, combine the milk, eggs, pumpkin butter, vanilla extract, brown sugar, pumpkin pie spice and salt. Mix well to incorporate all ingredients. Heat a large skillet over medium heat and coat with butter. Dunk each slice of the brioche into the milk and egg mixture, add directly to the hot skillet cooking in batches without overcrowding and cook until golden brown – about 2-4 minutes on each side depending on the thickness of each slice.
- Serve with the pumpkin apple syrup and crushed pecans. Enjoy!
