Pumpkin Brioche French Toast

Alicia Calvo, MPH, RDN, CDCES, CEDRD

Classic French toast with a hint of Fall warm spices!

Prep Time: 20min | Cook Time: 30min | Total Time: 50min | Yield: 10

Ingredients:

• 1 loaf Trader Joes Pumpkin Brioche

• 5 large eggs

• 2 Tbsp. whipping cream

• ½ tsp. powdered cinnamon

• ¼ tsp. ground ginger

• ⅛ tsp. ground cloves

Toppings

• Powdered sugar

• Cinnamon

• Honey cinnamon butter (sold at Ralphs)

• Maple syrup

• Whipped cream

Instructions:

1. Whisk together the eggs, whipping cream, and spices in a large mixing bowl.

2. Pour the batter into a rectangular baking dish for dipping. (you will need one dish for dipping the bread and a second to hold the prepared slices and if you would like to store overnight).

3. Place two or three slices in the batter at a time. Turn a few times, press down lightly to get the batter into the bread and remove to the second dish.

4. Repeat until you have soaked all the bread and removed to the second baking dish.

5. Pour the remaining batter from the dipping dish over the bread. The bread will absorb the excess. Can store in the fridge overnight or up to 2 days.

6. Heat your griddle or non-stick pan on med-high heat. Coat with butter spray.

7. Add battered Pumpkin Brioche to the pan.

8. Lower the heat to medium. Flip battered Pumpkin Brioche after 2-3 minutes and when golden brown.

9. Cook other side another 2-3 minutes and when golden brown. Remove cooked Brioche and set aside on a serving dish. Keep warm, covered with foil in oven at 180 degrees until serving.

10. Serve topped with powdered sugar, cinnamon, honey cinnamon butter, maple syrup and/or whipped cream.

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Nutrition Facts:

Serving Size: 2 slices

Calories: 355

Total Fat: 9 g

Total Carbohydrate: 30 g

Protein: 13 g

Equivalents: 2 Starches, 2 Lean Proteins, 1 Fat