Pumpkin Spice French Toast with Cider Syrup.
Happy Halloween! I can’t think of a better way to start off Halloween than with this Pumpkin Spice French Toast with Cider Syrup.
All of you trick-or-treaters and candy distributors need a good breakfast to fuel your night, right?
Yes, of course!
Okay, but in all seriousness, happiest Halloween everyone! Today has got to be one of the most fun days of the year and I’m excited, because I am actually planning to take a little bit of the night off and go for a quick round of trick-or-treating with Asher and Merle (the dog)…or at least that’s the plan as of right now. It snowed last night, but it’s not supposed to snow tonight. If it does, I’ll probably end up staying inside where it’s warm and just snapping a quick photo of Asher before she heads out.
I know, I know, lame sister. But guys when it snows at night, it’s cold, and I hate being cold, so ya.
In other related news, Asher has decided to be Hermione Granger again this year, but this time she is bringing Merle along as the Griffindor lion. Should be very interesting. I will be sure to document this all on Instagram stories, so follow along! What are your Halloween night plans? I know it’s Tuesday and we have to work in the morning, but hoping you have something fun planned. I am making this crockpot chili, and these pretzels, and hopefully watching a Halloween movie.
It’s been far too long since I shared a breakfast recipe, but it’s OK because this Pumpkin Spice French Toast with Cider Syrup was well worth the wait. I shot this french toast last week and I still cannot stop thinking about it. I’ve been sitting here, just staring at the photo for the last ten minutes trying to come up with words to describe how delicious this pumpkin french toast is, but honestly?
There are no words good enough. This french toast is everything and then some, and if I could, I’d probably make it once a week for brunch (…err okay probably more like breakfast for dinner) for the entire month of November.
It’s that good!
But then, how could anything involving brioche, pumpkin, pumpkin spice, cider, and maple not be deliciously good? It’s a winning fall combo.
And you know? I didn’t even mention the best part?
I ended up stuffing a little cream cheese inside my bread. Yes, I did. Here’s the thing, the cream cheese is totally not a must, but it is so delicious that it kind of is. I wasn’t planning on making a stuffed french toast, but I accidentally cut my bread on the seriously thick side (oops) and it just made me think I should add a little cream cheese in the middle of each slice.
Seemed like the right thing to do.
Quick recipe break down…brioche (I homemade mine using this recipe and it was incredible), soaked in an eggy, pumpkin pumpkin + pumpkin spiced batter, cooked in a sizzling hot pan, and finished with sweet cider maple syrup.
Simple, but perfect in every way.
I also added a little bourbon to my batter. And while you can omit it, I think it adds a nice hint of warm tones and really compliments the pumpkin flavor.
And the cider syrup? You might not think you need this, but you do. It just adds an extra layer of fall flavor that you really do need.
And finally? If your Halloween night doesn’t go quite as planned, make this french toast for dinner and all will be good.
Pumpkin Spice French Toast with Cider Syrup
Brioche bread, soaked in an eggy, pumpkin + pumpkin spiced batter, cooked in a sizzling hot pan, and finished with sweet cider maple syrup. Simple, but perfect in every way.
- 1 loaf brioche bread, sliced into 1" thick slices
- 8 ounces cream cheese (optional)
- 4 eggs
- 1 1/2 cups whole milk
- 1/2 cup pumpkin puree
- 1 tablespoon vanilla
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- butter, for greasing
- 1/2 cup pure maple syrup
- 1 cup apple cider
- 2 tablespoons salted butter
1. If using cream cheese, slice 3/4 of the way through the bread to create room for the cream cheese, leaving the top portion of the bread whole (see photo above). Gently smear the cream cheese inside, then gently push down to seal. It does not have to be perfect.
2. In a shallow, medium size bowl, whisk together the eggs, pumpkin, milk, vanilla, pumpkin pie spice, cinnamon, and salt until combined. Dip the stuffed bread into the egg mixture, allowing each side to sit for 1-2 minutes in the egg mixture. The bread can sit in the eggs mix up to overnight, if desired.
3. When ready to cook, heat a large skillet over medium heat and coat with butter. When the skillet is hot, cook the bread in batches (do not overcrowd) until golden and crisp, 3 to 4 minutes per side. Remove and serve immediately drizzled with the cider syrup (below). ENJOY!
1. Add the maple syrup, and apple cider to a medium size sauce pot. Bring to a boil over high heat. Simmer for 10-15 minutes or until the mixture has reduced by half and is syrupy. Remove from the heat and stir in the butter. Keep warm until ready to serve or store in a glass jar and warm over the stove before serving with the french toast.
Actually? Let’s skip the candy and just do pumpkin french toast tonight? Yes, do this.
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