Pumpkin brioche french toast


1 cup Milk
1/2 cup Half and Half
3 Eggs
1/2 cup home made pureed pumpkin or canned pumpkin
1/4 cup Brown Sugar
1 teaspoon Vanilla
3/4 teaspoon pumpkin pie spice
1 teaspoon Cinnamon
My brioche thick-sliced and day-old (punch out in rounds)


  1. Combine all ingredients except bread
  2. Soak bread the night before or six hours before eating. Dip the bread slices in the milk mixture (one at a time) and place the bread in a glass baking dish. Continue until all the bread has been dipped. Store in fridge.
  3. Cook by heating 2 tablespoons of oil and 2 tablespoons of the butter in a large nonstick pan over medium-high heat or use nonstick cooking spray. Place bread slices in the pan and cook until golden on 1 side, about 2-3 minutes. Turn the slices over and cook until golden brown, 2-3 minutes longer. Wipe the pan out with paper towels and repeat with the remaining butter, oil, and bread.
  4. Serve warm and dust with powdered sugar if desired.