The Dickey House Bed & Breakfast

Recipe

Pumpkin and Cream Cheese French Toast: Breakfast-Brunch

Servings: 6

Prep time:20 min

Ingredients:

  • 1 12 oz package Cream cheese

  • 1/2 cup Powdered sugar

  • 1 teaspoon Vanilla extract

  • 1 can Pumpkin

  • 1/4 teaspoon Ground Ginger

  • 1/4 teaspoon Cinnamon

  • 1/4 teaspoon Ground Cloves

Step 1:

Whip cream cheese, powdered sugar and vanilla together in a medium bowl until smooth and fluffy. Set aside. Mix pumpkin and remaining spices together. Set aside.

Step 2:

Apply generous amount of cream cheese mixture to one piece of bread. Apply generous amount of pumpkin mixture to the other piece of bread. Place together like a sandwich.

Step 3:

Beat 3 eggs, 3/4 cup cream or milk, 1/4 teaspoon nutmeg and a dash of vanilla together in a wide bowl. Dip French toast sandwich in the egg mixture and cook on gridle until golden brown on both sides. Sprinkle with powdered sugar and garnish with whipped cream.

Step 4:

Alternate garnish: Mix two or three tablespoons of the pumpkin mixture with 1/2 cup cream or whipped cream. Add one beaten egg and 1/4 cup sugar. Cook on top of stove stirring constantly until thick and creamy. Use this pumpkin custard as a sauce served over the French toast.

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