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Pumpkin French Toast with Spiced Pecan Syrup Recipe

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  • Author: Sara
  • Total Time: 20 minutes
  • Yield: 12 servings

Description

This Pumpkin French Toast with Spiced Pecan Syrup is a decadent and flavorful breakfast dish perfect for fall mornings. The fluffy brioche is soaked in a creamy pumpkin-spiced custard mixture, cooked to golden perfection, and topped with a warm, aromatic pecan-infused maple syrup. The combination of pumpkin, cinnamon, and nutmeg makes this a comforting and festive treat ideal for family gatherings or weekend brunches.

Ingredients

French Toast Batter

  • 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
  • 1/2 teaspoon cinnamon
  • 1 (14 oz) loaf brioche bread, sliced into 1/2-inch slices
  • 2-4 tablespoons butter (for pan)

Spiced Pecan Syrup

  • 1 cup maple syrup
  • 2 tablespoons water
  • 1 cinnamon stick
  • 4 whole cloves
  • 1/8 teaspoon ground nutmeg
  • 4 oz (about 1 cup) halved pecans

Instructions

  1. Prepare the French Toast Batter: In a large shallow bowl, beat the eggs, half & half, pumpkin puree, maple syrup, vanilla extract, pumpkin spice, and cinnamon until smooth and well combined, creating a flavorful custard mixture.
  2. Heat the Cooking Surface: Place a griddle or large skillet over medium heat. Add butter and swirl it to coat the entire surface, ensuring the French toast will cook evenly and not stick.
  3. Soak the Bread: Working in batches, dip each slice of brioche bread into the pumpkin egg mixture, submerging each slice for about 10 seconds to allow the bread to absorb the flavors without becoming too soggy.
  4. Cook the French Toast: Place the soaked bread slices on the hot greased griddle. Cook each side for 3-4 minutes until the bread is golden brown, crispy on the outside, and cooked through inside.
  5. Make the Spiced Pecan Syrup: In a small saucepan, combine maple syrup, water, cinnamon stick, cloves, and ground nutmeg. Whisk to mix and bring to a simmer over medium heat.
  6. Simmer the Syrup: Reduce heat to low and gently simmer the syrup for 10-12 minutes to infuse the spices fully. Remove the cinnamon stick and cloves afterward.
  7. Add Pecans: Stir in the halved pecans into the warm syrup and let them absorb some of the syrup’s flavor. Serve the syrup warm with the French toast.
  8. Serve: Plate the pumpkin French toast with a drizzle of spiced pecan syrup and extra butter if desired. Optionally, sprinkle with cinnamon for garnish.

Notes

  • Use day-old brioche bread for best soaking results to prevent sogginess.
  • Half & half can be substituted with whole milk for a lighter version.
  • The spiced pecan syrup can be prepared ahead and reheated gently before serving.
  • For a gluten-free option, substitute brioche with gluten-free bread.
  • Adjust the pumpkin spice level to taste or add a pinch of ground ginger for extra warmth.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Frying
  • Cuisine: American

Find it online: https://sarabaking.com/pumpkin-french-toast-with-spiced-pecan-syrup-recipe/