There’s something magical about the holiday season, and what better way to start the day than with a comforting plate of Pumpkin Eggnog Pain Perdu—also known as Pumpkin French toast. This festive twist on a classic is the ultimate holiday breakfast, combining the rich flavors of pumpkin brioche, creamy eggnog, and a hint of cinnamon, topped off with a scoop of vanilla ice cream and drizzled with caramel. Whether you’re hosting a holiday brunch or just craving something indulgent on a cozy morning, this recipe is sure to bring a little seasonal cheer to your kitchen.
I recently was in Marbella, Spain (so in love with that place) and I had a delicious Pain Perdu at El Patio restaurant at the Marbella Club. It was topped with ice cream and caramel and man was it good! So I decided to try a holiday version and it is the best thing I’ve eaten in a lonngggg time!
Why You’ll Love This Recipe
Festive Flavors: The combination of eggnog, pumpkin brioche, and cinnamon brings all the holiday flavors together in one dish.
Simple to Make: With just a few ingredients, you can whip up this French toast in under 30 minutes—perfect for a holiday breakfast or brunch.
Perfect for a Crowd: This recipe is easy to scale, making it ideal for serving at holiday gatherings.
Indulgent Toppings: The addition of vanilla ice cream and caramel sauce takes this dish to the next level, making it feel like a decadent dessert.
Pumpkin Eggnog Pain Perdu Video
Pumpkin Eggnog Pain Perdu Ingredients
Full ingredients, instructions, and photos in the recipe card
Pumpkin brioche bread: Adds a subtle sweetness and pumpkin flavor.
3 cups eggnog: The rich, creamy base for soaking the bread, infusing it with holiday flavors.
½ tsp cinnamon: Warm and aromatic, a perfect match for the eggnog and pumpkin.
1 tbsp butter: For cooking the pain perdu to golden perfection.
Vanilla ice cream (as a topping): Melts perfectly over the warm French toast.
Caramel sauce (as a topping): Adds a sweet, rich drizzle to finish the dish.
Instructions
Full ingredients, instructions, and photos in the recipe card
Prepare the Eggnog Mixture:
- In a large bowl, whisk together the eggnog and cinnamon. The eggnog serves as a rich and creamy custard base, perfect for soaking the pumpkin brioche.
Soak the Brioche:
- Slice the pumpkin brioche into thick pieces, about 1-1.5 inches thick if they are not already sliced. It is best to let them sit out to dry out a bit so they maintain their shape. Submerge each slice in the eggnog mixture, allowing it to soak for about 30 seconds on each side. You want the bread to absorb all that delicious eggnog, but not become too soggy.
Cook the Pain Perdu:
- Heat 1 tbsp butter in a large skillet over medium heat. Once the butter is melted and sizzling, add the soaked pumpkin brioche slices to the skillet. Cook each slice for about 2-3 minutes on each side, until they are golden brown and crispy on the outside but still soft on the inside.
Serve and Garnish:
- Transfer the pain perdu to a plate and top with a scoop of vanilla ice cream. Drizzle with caramel sauce for an extra layer of sweetness and indulgence.
Substitutions and Variations
Toppings: Instead of vanilla ice cream, try whipped cream or mascarpone for a lighter, airy
Bread: If you can’t find pumpkin brioche, you can substitute with regular brioche or even challah for a similar texture. Add a bit of pumpkin puree and extra cinnamon to the eggnog mixture for that pumpkin flavor.
Eggnog: If you’re not a fan of eggnog or need a dairy-free option, you can use almond milk or oat milk with a bit of cinnamon and nutmeg to mimic the eggnog’s flavor.
FAQ
Can I make this dish ahead of time?
Yes! You can prepare the eggnog mixture and slice the bread the night before. When you’re ready to serve, simply soak the bread and cook it fresh for a quick and delicious breakfast.
What’s the best way to reheat leftovers?
If you have any leftovers, reheat the French toast in the oven at 350°F for about 5-7 minutes, or until warmed through. Avoid using the microwave as it can make the bread soggy.
Can I use a different type of bread?
Absolutely! Brioche or challah are great substitutes for pumpkin brioche, but feel free to use any type of thick, sturdy bread you have on hand.
Pumpkin Eggnog Pain Perdu
Ingredients
- 6 slices pumpkin brioche
- 3 cups eggnog
- 1 tbsp butter
- 1/2 tsp cinnamon
- vanilla ice cream
- caramel
Instructions
Prepare the Eggnog Mixture
- In a large bowl, whisk together the eggnog and cinnamon. The eggnog serves as a rich and creamy custard base, perfect for soaking the pumpkin brioche.
Soak the Brioche
- Slice the pumpkin brioche into thick pieces, about 1-1.5 inches thick if they are not already sliced. It is best to let them sit out to dry out a bit so they maintain their shape. Submerge each slice in the eggnog mixture, allowing it to soak for about 30 seconds on each side. You want the bread to absorb all that delicious eggnog, but not become too soggy.
Cook the Pain Perdu
- Heat 1 tbsp butter in a large skillet over medium heat. Once the butter is melted and sizzling, add the soaked pumpkin brioche slices to the skillet. Cook each slice for about 2-3 minutes on each side, until they are golden brown and crispy on the outside but still soft on the inside.
Serve and Garnish
- Transfer the pain perdu to a plate and top with a scoop of vanilla ice cream. Drizzle with caramel sauce for an extra layer of sweetness and indulgence.
Video
@lola_jay_yum Pumpkin Pain Perdu (French Toast). The best thing i’ve eaten in a long time 🙃😍. The secret….egg nog #fyp #cooktok #howtocook #quickrecipes #pumpkinseason #painperdu #frenchtoast #eggnog #foodiefam #fypage #xzyabc
♬ Walking Around – Instrumental Version – Eldar Kedem
This looks amazing!!