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Pumpkin Spice French Toast with Cider Syrup | halfbakedharvest.com @hbharvest
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4.32 from 25 votes

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.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Brunch
Cuisine: American
Keyword: brioche bread, fall recipe, pumpkin toast
Servings: 6 servings
Calories: 355kcal
Author: halfbakedharvest

Ingredients

Cider Syrup

Instructions

  • 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!

Cider Syrup

  • 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.

Nutrition

Calories: 355kcal | Carbohydrates: 29g | Protein: 8g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 169mg | Sodium: 430mg | Potassium: 315mg | Sugar: 25g | Vitamin A: 4080IU | Vitamin C: 1.2mg | Calcium: 164mg | Iron: 1.1mg