Pumpkin Eggnog French Toast

Holiday brunch never tasted so good.

Pumpkin Eggnog French Toast


  • 1 can (15 ounces) Food Club® 100% Pure Pumpkin
  • ½ cup plus 2 tablespoons Food Club® Sweet Cream Unsalted Butter, 4 tablespoons softened
  • 2 Fresh Harvest™ Grade A Large Eggs
  • 1⅓ cups eggnog
  • 1 teaspoon Food Club® Ground Cinnamon
  • 1 teaspoon Food Club® Vanilla Extract
  • ½ teaspoon Food Club® Iodized Salt
  • 1 pinch ground nutmeg
  • 12 (½-inch-thick) slices brioche bread
  • ¼ cup plus 2 tablespoons Full Circle Market™ Organic 100% Pure Maple Syrup


  • In medium bowl, stir ¼ cup pumpkin and 4 tablespoons softened butter; refrigerate at least 30 minutes. Makes about ½ cup.
  • In wide, shallow dish, whisk eggs, eggnog, cinnamon, vanilla extract, salt, nutmeg and remaining pumpkin.
  • On griddle (or in large skillet), in 3 batches, melt 2 tablespoons butter over medium-high heat.
  • Dip bread in egg mixture, turning to coat both sides and place on griddle; cook 6 minutes or until golden brown, turning once.
  • Serve French toast topped with pumpkin-butter mixture drizzled with syrup.

Head over to your local Brookshire Brothers for your holiday brunch needs.