Pumpkin-Eggnog French Toast

6 servings

18 min cook time

10 min prep time

Print the recipe

12 slices of Sliced Brioche Loaf
1 can (15 ounces) 100% pure pumpkin
1/2 cup plus 2 tablespoons unsalted butter, 4 tablespoons softened
2 large eggs
1 1/3 cups eggnog
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon salt
1 pinch ground nutmeg
1/4 cup plus 2 tablespoons maple syrup
Powdered sugar for garnish (optional)

The Gourmet Secret

Serve with your favorite fresh fruit and bacon to complete your breakfast

Directions

step 1

In medium bowl, stir 1/4 cup pumpkin and 4 tablespoons softened butter; refrigerate at least 30 minutes. Makes about 1/2 cup.

step 2

In wide, shallow dish, whisk eggs, eggnog, cinnamon, vanilla extract, salt, nutmeg and remaining pumpkin. In 3 batches, on griddle or in large skillet, melt 2 tablespoons butter over medium-high heat. Dip bread in egg mixture, turning to coat both sides and place on griddle; cook 6 minutes or until golden brown, turning once.

step 3

Serve French toast topped with pumpkin-butter mixture drizzled with syrup and garnished with sugar, if desired.

Enjoy your meal !