Source: https://ohioeggs.com/recipes/pumpkin-brioche-french-toast/

Pumpkin Brioche French Toast

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. Recipe courtesy of the American Egg Board.

grocery Prep: 120min

timer Cook: 45min

restaurant 6 servings

Ingredients

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

Directions

Grease a 9X7 baking dish with cooking spray. Add brioche bread chunks so that they all fit together.
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.
Cover the baking dish and refrigerate for at least 2 hours or overnight.
When ready to eat, preheat the oven to 350 degrees F.
Toss the diced apple with 1 teaspoon cinnamon.
Remove the casserole from the fridge and sprinkle the diced apples on top so that the entire top is covered with apple pieces.
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!

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