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4-6
5 minutes
10 minutes
1 loaf brioche bread, sliced
1½ cups half-and-half
6 eggs
½ cup pumpkin purée
¼ cup brown sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
½ stick butter (4 tablespoons)
Powdered sugar (optional)
Maple syrup, for serving
Preheat your Blackstone griddle to medium-low heat.
In a large bowl, whisk together the half-and-half, eggs, pumpkin purée, brown sugar, vanilla extract, and cinnamon until smooth and well combined.
Dip each slice of brioche bread into the pumpkin mixture, coating both sides evenly. Allow any excess mixture to drip off.
Melt a portion of the butter on the griddle. Place the coated brioche slices onto the griddle and cook for 2–4 minutes per side, or until golden brown and cooked through. Add more butter as needed between batches.
Remove the French toast from the griddle and serve warm with a dusting of powdered sugar, if desired, and a drizzle of maple syrup.
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