Pumpkin Brioche French Toast with Crumbled Turkey Bacon
Thick slices of pumpkin brioche dipped in a cinnamon-vanilla custard, cooked until golden, and topped with butter, maple syrup, and crumbled turkey bacon for the perfect sweet and salty fall breakfast.
The story behind this recipe
There is something magical about French toast when it is done right. But I definitely did not start out knowing how to make it right.
The first time I remember making French toast, I used regular sandwich bread because I did not know any better. I dipped it into the egg mixture, and before I knew it, the bread was practically falling apart in my hands. It was soggy, messy, and enough to make me think maybe French toast just was not something I needed to make at home.
Then, years later, I saw thicker sliced bread at the grocery store that was actually labeled as being good for French toast. That was my lightbulb moment. I realized the problem had never really been the recipe. I had just been using bread that could not hold up to the batter.
Once I switched to thicker bread, everything changed. The slices could soak up enough of the custard mixture to become soft and flavorful inside while still holding their shape in the pan. French toast finally started turning into what I thought it was supposed to be.
And then Trader Joe’s brioche entered the picture.
The Bread That Changed My French Toast
A few years ago, I discovered Trader Joe’s brioche-style bread, and I immediately understood why brioche and French toast work so well together. It is already rich, soft, buttery, and thick enough to stand up to the egg mixture without disintegrating.
Then I noticed that Trader Joe’s releases seasonal versions throughout the year.
When I saw their Pumpkin Brioche Twist, I knew I had to make French toast with it.
And it did not disappoint.
The pumpkin flavor makes the whole breakfast feel like fall before you have even added the cinnamon, maple syrup, or butter. It has become one of my favorite breads to use for French toast because so much of the flavor is already built into the bread.
If you have ever made French toast with thin sandwich bread and ended up with a bowl full of bread pieces instead of actual French toast, this is your sign to try it with a thicker brioche.
I Am a Sweet-Salty Girl
If there is one thing you are going to learn about the way I eat, it is that I love sweet and salty together.
I do not like when everything on my plate is overwhelmingly sweet. I need something that balances it.
One day, I was eating French toast with bacon on the side and some of the maple syrup made its way onto the bacon.
That was it.
I knew immediately that I liked the bacon even better that way.
The sweetness of the maple syrup with the saltiness of the bacon is exactly the kind of combination I love.
So naturally, my next thought was: why am I leaving the bacon on the side?
Why not put it directly on the French toast?
Ceramic Mixing Bowls Set of 4
View productThe Bacon Goes on Top
I make mine with turkey bacon because that is what I prefer, but you can absolutely use the bacon you enjoy.
Now, instead of taking a bite of French toast and then reaching over for a piece of bacon, I get everything together.
Warm pumpkin brioche. Butter. Maple syrup. Cinnamon and vanilla. Then that salty piece of turkey bacon right in the same bite.
It is such a small change, but it completely changes the experience.
Every bite gets a little sweet, a little salty, a little buttery, and a little savory.
That is my kind of breakfast.
The French Toast My Daughters Ask For
Whenever I make this, my daughters are happy.
They tell me it is some of the best French toast, and that is always the test for me.
I can love something all day long, but when my girls are eating it and asking for more, I know I have something worth keeping in the rotation.
It is also one of those breakfasts that looks and tastes like you did much more work than you actually did.
Put a few slices on a pretty plate, add a pat of butter, drizzle the syrup, crumble the bacon across the top, and suddenly breakfast feels like something you would order at brunch.
You could even add chopped pecans or walnuts, fresh berries, sautéed apples, or another fruit topping if you want to dress it up more.
But honestly, the pumpkin brioche, syrup, butter, and bacon are already enough for me.
A Breakfast I Wish My Husband Could Have Tried
This is one of those recipes I really wish I had discovered while my husband was still here.
He liked the French toast I made before, so I already know he would have appreciated this version.
The pumpkin brioche would have taken it to another level for him.
And knowing him, he probably would have had plenty to say about it before finally admitting that it was really good.
Those are the little things I think about when I cook now.
Sometimes you discover a recipe after someone is gone and immediately know exactly how they would have reacted to it.
I know he would have loved this one.
And that makes me love making it for my daughters even more.
Because food has a way of carrying old memories into new ones.
This French toast started with me not knowing what bread to use.
Now it has become one of those breakfasts that feels like fall, feels like home, and feels worth gathering around the table for.
Why you will love it
Every bite gets a little sweet, a little salty, a little buttery, and a little savory.
Whenever I make this, my daughters are happy.
It is also one of those breakfasts that looks and tastes like you did much more work than you actually did.
Pumpkin Brioche French Toast with Crumbled Turkey Bacon
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4
Ingredients
- 8 slices Trader Joe’s Pumpkin Brioche Twist Trader Joe’s Pumpkin Brioche Twist
- 3 large eggs large eggs
- 1 tablespoon sugar, or slightly more to taste sugar, or slightly more to taste
- 1 tablespoon vanilla extract vanilla extract
- 1 teaspoon Ceylon cinnamon, or to taste Ceylon cinnamon, or to taste
- About 1/2 cup milk milk
- 2 tablespoons butter, melted and cooled butter, melted and cooled
- 1 tablespoon butter, plus more as needed for cooking butter, plus more as needed for cooking
- Small drizzle of olive oil olive oil
- Turkey Bacon 6 to 8 strips Turkey bacon, cooked and crumbled, amount to taste
- Butter for serving Butter, for serving
- Maple Syrup for serving Maple syrup, for serving
Instructions
- 1
Crack the eggs into a wide mixing bowl and whisk until well combined.
- 2
Add the sugar, vanilla extract, Ceylon cinnamon, and milk. Whisk everything together until smooth.
- 3
Slowly whisk in the melted and cooled butter. If the butter is still warm, add it gradually while whisking so you do not accidentally cook the eggs.
- 4
Remove the Pumpkin Brioche Twist from the package and check each slice for any paper along the edges. Peel off all paper before dipping the bread into the batter.
- 5
Heat a large skillet over medium heat. Add about 1 tablespoon of butter and a small drizzle of olive oil.
- 6
Working with one slice at a time, quickly dip the brioche into the egg mixture. Flip it immediately to coat the second side. Do not allow the bread to sit and soak in the mixture.
- 7
Carefully lift the coated brioche with both hands and place it into the heated skillet. Repeat with a second slice, cooking about two slices at a time.
- 8
Cook the French toast for about 2 minutes on the first side, or until it develops a golden brown crust.
- 9
Carefully flip and cook the second side for another 2 minutes, or until golden and cooked through.
- 10
Transfer the finished French toast to a plate. Repeat with the remaining slices, adding more butter to the skillet as needed.
- 11
Cook the turkey bacon in a separate skillet until done to your liking. Let it cool slightly, then crumble it into bite-size pieces.
- 12
Serve two slices of French toast per person. Top with butter, maple syrup, and plenty of crumbled turkey bacon.
- 13
Serve immediately while the French toast is warm.
Ingredient notes
The Trader Joe’s Pumpkin Brioche Twist is what makes this recipe especially good for fall. The bread is thick enough to stand up to the custard while already bringing pumpkin flavor and richness to the recipe. Ceylon cinnamon has a softer, slightly sweeter flavor than common cassia cinnamon. Cassia tends to taste stronger and spicier, while Ceylon is more delicate. Ceylon also naturally contains substantially less coumarin, but for this recipe, the main reason I reach for it is the flavor. I use turkey bacon because that is what I prefer, but the sweet-salty idea works with whatever type of bacon your family enjoys. Use a maple syrup you actually like because you will taste it in every bite. You do not need to drown the French toast in syrup either. The goal is enough sweetness to balance the salty bacon. I use about a tablespoon of sugar because the bread itself is already slightly sweet, and I know I am going to add syrup at the end. I do not want the batter to turn the French toast into dessert before the toppings even go on. The vanilla is where a lot of that classic French toast flavor comes from. I use about a tablespoon because I like being able to actually taste it. Then I add about half a cup of milk. Depending on your bread and how much it absorbs, you may need a little more or a little less. The butter gives you flavor and browning, while the olive oil helps keep the butter from burning as quickly.
Substitutions
If Trader Joe’s Pumpkin Brioche Twist is unavailable, use a thick-cut brioche loaf. Trader Joe’s original brioche is also a great option when the seasonal pumpkin version is not available. You can use regular bacon instead of turkey bacon. Whole milk, reduced-fat milk, or your preferred unsweetened milk alternative can be used in the custard. If you do not have Ceylon cinnamon, regular ground cinnamon will work perfectly fine. You can also add chopped pecans, walnuts, fresh berries, sautéed apples, bananas, or another fruit topping if you want to make the plate more elaborate.
Storage & reheating
Store leftover French toast in an airtight container in the refrigerator. I recommend storing the cooked bacon separately so you can reheat the French toast without making the bacon soft. Reheat the French toast in a toaster oven, skillet, or air fryer until warm. These methods help bring back some of the texture on the outside better than simply microwaving it. Add fresh butter, syrup, and crumbled bacon after reheating.
What to serve with it
Because the French toast is already rich and filling, you can keep the rest of breakfast simple. Fresh berries or sliced fruit are an easy way to add something fresh to the plate. You can also serve it with scrambled eggs if you want additional protein. Coffee, iced coffee, chai, or a warm fall drink would also be perfect alongside it. For a brunch spread, serve the French toast with eggs, fresh fruit, roasted breakfast potatoes, and extra bacon on the side.
Notes from Dani
The biggest thing I learned about French toast is that the bread matters. If your first experience with homemade French toast involved thin bread falling apart in the batter, do not give up on French toast. Try it again with a thick brioche. Do not soak the bread. This is a quick dip, flip, and straight into the pan situation. You want enough custard to flavor the bread without completely saturating it. Make sure your skillet is already warm before the bread goes in. That helps you start developing that golden outside right away instead of letting the bread sit in a lukewarm pan and become soggy. And put the bacon on top at least once before you decide it sounds strange. I am a sweet-salty girl, and that little piece of salty bacon with the maple syrup and pumpkin brioche is what makes this recipe for me. Most importantly, have fun with it. French toast feels a little special even when it is simple, and fall is the perfect excuse to make breakfast feel like an occasion. You do not want to pour scorching hot butter directly into cold eggs because you could end up cooking little pieces of egg inside your batter. Let the butter cool closer to room temperature first, or slowly whisk a little of the egg mixture into the butter before combining everything. The loaf can have thin paper around parts of the edges, and the first time I used it, I did not realize it was there until I was already handling the slices. Thankfully, it peels off easily. Just take a second to look at each slice and remove any paper before dipping it into your batter. The bread is soft, and once it absorbs the mixture, you want to handle it gently. I usually cook two slices at a time so the pan does not get overcrowded.
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