Pumpkin Spice French Toast

Grilling doesn’t have to stop after the summer months. This autumnal version of everyone’s favorite sweet brunch dish shows the versatility of our grill-friendly Alpine Pizza Pan. Here, the pizza pan doubles as a large-format griddle that can go right on the grill, creating perfectly crispy and caramelized edges on this recipe for Pumpkin Spice French Toast. Eggs are infused with real pumpkin, tangy buttermilk and warm spices, soaking into buttery brioche for a rich and decadent start to any fall day.

8 slices thick cut Brioche bread

4 eggs

1/4 cup buttermilk

1/4 cup pumpkin puree

3 tablespoons brown sugar

Pinch salt

2 teaspoons pumpkin pie spice

1/2 teaspoon vanilla extract

Unsalted butter, for greasing pan

2 tablespoons powdered sugar

Preheat a grill on medium heat (about 400°F) with the lid closed. 

Spread the brioche bread slices on a sheet pan to dry it out slightly and set aside. In a shallow baking dish, whisk together the eggs, buttermilk, pumpkin puree, brown sugar, salt, pumpkin pie spice and vanilla extract.

Place the pizza pan on the grill to preheat for 5 minutes, keeping the grill as close as possible to 400°F.

Lightly coat the pan with butter. Working in 2 batches, place the bread in the egg mixture and turn to coat both sides, pressing down lightly to soak in the mixture. Add the bread to the pizza pan and leave the lid open. Cook on the first side until bread is browned and firm, about 4 minutes. Flip and close the lid, cooking until browned on the other side and cooked in the center, about 4 minutes longer. Repeat with the second batch of bread.

Remove the French toast from the pan and serve immediately dusted with powdered sugar.