Pumpkin Spice French Toast Bake Featuring Pumpkin Spice Olive Oil Blend

Soft brioche cubes, velvety pumpkin custard, brown sugar, and cinnamon bake together into a golden brunch dish that feels like fall on a plate. Pumpkin Spice Savory Infused Olive Oil Blend adds warm clove, nutmeg, and spice notes that carry through the custard and give every bite a cozy, layered finish.

Garden Infuzions

Pumpkin Spice French Toast Bake Featuring Pumpkin Spice Olive Oil Blend

Soft brioche soaks up a cinnamon-kissed custard with pumpkin puree, warm vanilla, and the cozy depth of Pumpkin Spice Savory Infused Olive Oil Blend, then bakes into a golden brunch bake with a crisp, sweet-topped finish.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 servings

Course: Breakfast, Brunch, Desserts

Cuisine: American Classics, French, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 loaf brioche bread cut into 1-inch cubes
• 6 large eggs
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1 cup pumpkin puree
• 1/3 cup packed brown sugar
• 2 tablespoons Pumpkin Spice Savory Infused Olive Oil Blend
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 tablespoons granulated sugar
• 2 tablespoons cold unsalted butter cut into small pieces
• Powdered sugar for serving

Equipment

• 1 9x13-inch baking dish Lightly greased
• 1 Large mixing bowl For custard
• 1 whisk For blending custard
• 1 set Measuring cups and spoons For accurate portions
• 1 Spatula For pressing bread into custard

Method

 

Instructions

1. 1. Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish.
2. 2. Spread the brioche cubes evenly in the prepared dish.
3. 3. In a large bowl, whisk the eggs, milk, heavy cream, pumpkin puree, brown sugar, Pumpkin Spice Savory Infused Olive Oil Blend, vanilla, cinnamon, nutmeg, and salt until smooth.
4. 4. Pour the custard evenly over the bread cubes, pressing down gently so the bread soaks up the mixture.
5. 5. Let the dish rest for 10 minutes so the bread absorbs the custard.
6. 6. Sprinkle the granulated sugar over the top and dot with the cold butter pieces.
7. 7. Bake for 40 to 45 minutes, until the center is set and the top is golden brown.
8. 8. Rest for 10 minutes before serving, then finish with powdered sugar.
9. 9. Serve warm with maple syrup if desired.

Notes

Use day-old brioche if possible for the best texture. The custard should soak into the bread without making the bake soggy. If you want a sweeter finish, add an extra tablespoon of brown sugar or serve with maple syrup at the table.

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Recipe Tips

• Let the brioche sit in the custard long enough to soak up the flavor, but don’t leave it so long that it turns mushy.
• For extra color on top, sprinkle the casserole with a little turbinado sugar before baking.
• If your oven runs hot, check the center a few minutes early so the custard sets without drying out.

Serving Suggestions

Serve this bake warm with maple syrup, whipped cream, or a dusting of powdered sugar. It works beautifully for brunch, holiday mornings, or a relaxed fall breakfast with coffee and fresh fruit.

Storage

Cover leftovers and refrigerate for up to 3 days. Rewarm individual portions in the microwave or a low oven until heated through.

Variations

• Fold in diced apples or pears before baking for a little extra fruit sweetness.
• Swap brioche for challah or French bread if that’s what you have on hand.
• Add chopped pecans on top for a little crunch.

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