Pumpkin Spice French Toast

Crispy on the outside, soft in the middle and packed with warming fall spices, this Pumpkin Spice French Toast is the kind of breakfast that makes a slow morning feel extra special.

Made with thick slices of brioche coated in a buttery blend of MGO 85+ Mānuka honey, vanilla and pumpkin pie spice, this recipe skips the traditional egg mixture and heads straight into the oven. The result is beautifully crisp, caramelised French toast with plenty of cozy pumpkin spice flavour.

Finished with mascarpone, an extra drizzle of raw Mānuka honey and a dusting of cinnamon, it’s an easy fall breakfast or brunch recipe you’ll want to make all season.

Why Mānuka Honey?

For this recipe, we use Steens MGO 85+ Raw Mānuka Honey from our Table Collection. Its mild sweetness makes it an easy swap for refined sugar in everyday recipes, while its rich honey flavour pairs perfectly with cinnamon, vanilla and pumpkin spice.

We use Mānuka honey both in the buttery coating and as a drizzle at the end, so you still get that unmistakable raw honey flavour in every bite.

Pumpkin Spice French Toast Recipe

Serves 2

Ingredients

• 4 slices thick brioche

• 6 tbsp unsalted butter

• 1/4 cup MGO 85+ Mānuka honey

• 1/2 tsp vanilla extract

• 1 tsp pumpkin pie spice

• Pinch of salt

To Serve

• Mascarpone

• Mānuka honey

• Sprinkle of cinnamon

Method

• Preheat the oven to 180°C and line a baking tray with baking paper.

• Cut the crusts off each slice of brioche.

• Add the softened butter and Mānuka honey to a bowl and mix together with a spatula until combined. Add the salt, vanilla extract and pumpkin pie spice, then mix again.

• Spread the honey butter mixture evenly over every side of the brioche, including the top, bottom and edges.
• Place the coated brioche slices onto the prepared baking tray and bake for 10 minutes.
• Remove from the oven and carefully flip each slice over. This helps the French toast become crisp and caramelised on both sides.
• Return to the oven and bake for another 8 minutes.

• Transfer the toast to a wire rack and allow it to cool for around 10 minutes. Don’t skip this step — the brioche will continue to crisp as it cools.

• Serve with a generous spoonful of mascarpone, a drizzle of Mānuka honey and a sprinkle of cinnamon.

The Perfect Cozy Fall Breakfast

This baked Pumpkin Spice French Toast brings together everything we love about fall: warm cinnamon, pumpkin spice, buttery brioche and plenty of Mānuka honey.

Serve it for a weekend breakfast, add it to your fall brunch table, or make it when you’re craving something a little more special than your usual toast. The mascarpone adds a cool, rich contrast to the crisp brioche, while a final drizzle of raw Mānuka honey brings everything together.

For an extra fall touch, serve alongside fresh apple or pear slices and your favourite hot drink.

More Ways to Use Mānuka Honey This Fall

MGO 85+ Mānuka honey is an easy pantry staple for fall baking and breakfast recipes. Drizzle it over oatmeal, stir it into homemade granola, pair it with seasonal fruit or use it to naturally sweeten your favourite pumpkin spice recipes.

And, of course, sometimes the best way to enjoy it is simply straight from the spoon.