There’s something about fall that begs for French toast — that moment when butter hits the skillet, cinnamon fills the air, and breakfast feels like a love letter to slower mornings.

This one starts with Trader Joe’s Pumpkin Brioche Twist, already soft, sweet, and just a little decadent. I browned the butter first, because every good story begins that way. Into that golden swirl goes a simple custard: brown sugar, cinnamon, cream, vanilla, and one perfect egg.

Each slice soaks up just enough, then sizzles in the pan until golden and crisp on the edges. Serve warm with Magnolia’s Maple Butter melting over the top and a final sprinkle of cinnamon sugar.

It’s cozy, comforting, and the kind of breakfast that makes the weekend feel like a season.

What You Will Need:

1/4 tsp ground cinnamon

2 Tbsp heavy cream

1/4 tsp pure vanilla extract

1 egg

4 slices Trader Joe’s Pumpkin Brioche Twist

3 Tbsp unsalted butter, separated

1 Tbsp dark brown sugar

Cinnamon & sugar mixture, for topping

Magnolia Table Vol. 2 Maple Butter

What You Will Need To Do:

Brown the Butter: Melt 1½ tablespoons butter in a warm skillet until golden and fragrant. Pour into a bowl.

Make the Custard: Whisk in dark brown sugar, cinnamon, cream, vanilla, and egg until smooth.

Dip the Bread: Coat both sides of each slice in the custard. Cook: Melt a little butter in the skillet and cook two slices at a time for 2–3 minutes per side.

Serve: Plate warm with a dollop of Maple Butter and a sprinkle of cinnamon sugar.

The result? Sweet, spiced, and soft in the center — fall breakfast perfection.

Gracefully yours,

Help keep the words flowing and the stories brewing.
Buy Me a Coffee