With the official start of autumn right around the corner and the air being cold and crisp this morning I decided it was time to pull out some frozen homemade pumpkin purée I made last year. Last week Louis took me to Dairy Queen to get a pumpkin pie blizzard and let me just say it was like heaven in my mouth, if you haven't tried it you need to go out and get one...my mouth is watering just thinking about it!
1 loaf of French bread sliced
4 eggs
3/4 cup milk
1/2 cup fresh or canned pumpkin purée
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
2 tsp vanilla extract
3 tbsp brown sugar
Butter for the pan
In a bowl mix together the spices, vanilla, brown sugar, purée, eggs and milk.
Heat the pan on medium heat and melt a tablespoon of butter in it.
Dip both sides of the bread into the mixture I usually count to 10 then flip the bread and let the mix soak into the bread for another 10 second. Place on the pan and let cook for 2 minutes or until browned, flip and cook the other side.
Cinnamon cream cheese
4 oz cream cheese softened
1/3 cup powdered sugar
1/4 cup honey
1 1/2 tbsp cinnamon
Mix all the ingredients together in a bowl and top the pumpkin French toast with a tablespoon of the cream cheese mix along with maple syrup.
Can't you just feel fall in the air?
Original recipe: http://www.cookingclassy.com/2014/08/pumpkin-french-toast/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed:+CookingClassy+(Cooking+Classy)
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