Pumpkin Butter French Toast with Pumpkin Apple Syrup
This decadent breakfast is the epitome of fall flavors with every bite
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!