Pumpkin Brioche French Toast

Pumpkin Brioche French Toast
  • 180M Total Time

  • 120M Prep Time

  • 7 Ingredients

  • 6 Servings

Need a cozy dish that’s perfect for fall (or really any time of year!)? Whip up this Pumpkin Brioche French Toast. Prep the evening before and pop in the oven the next morning for a no-fuss breakfast or brunch.


This recipe was developed for the Egg Nutrition Center by Egg Enthusiast Maggie Michalczyk, RDN

Maggie Michalczyk, RDN


  1. Grease a 9X7 baking dish with cooking spray. Add brioche bread chunks so that they all fit together.

  2. In a medium bowl, whisk eggs, pumpkin puree, almond milk, and 2 teaspoons of pumpkin pie spice or cinnamon. Pour mixture over the bread so that all of the pieces are covered.

  3. Cover the baking dish and refrigerate for at least 2 hours or overnight.

  4. When ready to eat, preheat the oven to 350 degrees F.

  5. Toss the diced apple with 1 teaspoon cinnamon.

  6. Remove the casserole from the fridge and sprinkle the diced apples on top so that the entire top is covered with apple pieces.

  7. Bake for 45 minutes to an hour until done, let cool and sprinkle with extra fresh apples and a drizzle of maple syrup. Cut into pieces and enjoy!


  • 1 loaf Brioche bread, cut into chunks
  • 5 large eggs
  • 1/4 cup pumpkin puree
  • 3/4 cup unsweetened almond milk
  • 3 tsp. cinnamon or pumpkin pie spice, divided
  • 2 Tbsp. maple syrup
  • 1 medium apple, diced

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.