Want a breakfast that screams fall? Make Pumpkin French Toast! This is just about the coziest breakfast recipe you could ever make. What smells better than pumpkin, maple, and cinnamon cooking in butter?!

Y’all know I absolutely adore French toast and fancy myself a bit of a French toast snob. There are so many French toast recipes here on The Rose Table but this might be my new favorite!

I must insist you use brioche. I keep a loaf of St. Pierre Brioche in my freezer at all times so I can always spontaneously make French toast.

This is a great use of leftover pumpkin if you have a recipe that doesn’t use a whole can! It’s also amazing with homemade pumpkin purée. This recipe easily doubles, triples, quadruples to feed a crowd! The cinnamon butter recipe makes plenty for four and is delicious leftover.

Pumpkin French Toast
Serves 1

2 slices brioche
1 egg
2 Tbsp heavy cream
1 Tbsp pumpkin puree 
1 Tbsp sugar
Dash cinnamon
For serving: maple cinnamon butter, maple syrup

1. Beat egg in a shallow dish. Whisk in cream, pumpkin, sugar, and a dash of cinnamon. Soak slices of brioche for two minutes. Flip and soak other side for two minutes.
2. Heat 1 Tbsp butter in a nonstick skillet. Add brioche and cook for two minutes per side over medium heat. Serve with maple cinnamon butter.

Maple Cinnamon Butter

½ cup unsalted butter, room temperature
2 Tbsp maple syrup
½ Tbsp brown sugar
½ tsp cinnamon
¼ tsp salt

1. Combine softened butter with maple syrup, brown sugar, cinnamon, and salt.