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–+ servings
250ml Pumpkin Spice Savory Infused Olive Oil Blend – perfect for roasted vegetables, poultry, and fall-inspired dishes
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
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast, Brunch, Desserts
Cuisine: American Classics, French, Fusion Cuisine
Ingredients Equipment Method Notes

Ingredients
  

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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