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Pumpkin French Toast
Ingredients:
- 1 loaf Brioche Bread
- ½ C Pecans
- ½ C Pumpkin Puree
- 3 Eggs
- ½ C Heavy Cream
- 2 C Whole Milk
- ¼ C Brown Sugar
- 2 T Vanilla Extract
- 2 tsp. Cinnamon
- ¼ tsp. Nutmeg
- 1 tsp. Ginger
- 1/8 tsp. Clove
- 4 T Butter
- 4 T Canola Oil
- Berries and Maple Syrup for serving
Mascarpone Cream:
- ½ C Mascarpone Cheese
- 2 T Heavy Cream
- 2 T Granulated Sugar
- 1 T Vanilla Extract
- ¼ tsp. Nutmeg
Directions:
- In large bowl combine pumpkin puree, eggs, cream, milk, brown sugar, vanilla, and spices.
- Heat heavy bottom pan or large skillet to medium low heat. Add 1 T butter and oil to pan.
- Dip bread into milk custard for about 30 seconds. Place in pan. Cook for 3-4 minutes per side or until both sides are golden brown. Repeat until all brioche bread has been cooked.
- Meanwhile use hand mixer to whip mascarpone cheese, cream, sugar, vanilla and nutmeg.
- Top pumpkin French toast with pecans, mascarpone cream and maple syrup. Serve with fresh berries. Enjoy!
Equipment:
- Measuring Cups
- Measuring Spoons
- Mixing Bowls
- Whisk
- Skillet
- Spatula
- Hand Mixer with whip attachment