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Pumpkin French Toast

Pumpkin French Toast

Earlier this week, I baked too much pumpkin bread. I can definitely consume a loaf, but two loaves was a bit excessive, even for me. I was trying to think of what I could make with this extra loaf, and I thought about french toast. To be perfectly honest, I order it a lot when I go out for breakfast, but I can’t say I have ever actually MADE it myself.

Chicago has some amazing breakfast places and whenever I order french toast, it ALWAYS comes smothered in some amazing sauce, rather than syrup. I decided to make a cream cheese sauce for the top of mine because pumpkin and cream cheese is the equivalent of powdered cheese sauce and perfectly cooked pasta for me.

Pumpkin Bread French Toast

Ingredients

6 slices of pumpkin bread
2 eggs
1/2 cup of milk
1 Tsp. cinnamon
1 Tsp. Vanilla
1 Tbsp. butter

Icing

8 oz. cream cheese – softened
3/4 cup powdered sugar
1/2 cup milk – give or take, depending on your preference

So, you make this just like normal french toast. Mix your egg, milk, vanilla and cinnamon in a shallow dish while you melt 1 Tbsp. of butter in a non stick skillet. Once your butter is foamy, place a slice of pumpkin bread in the egg mixture and then flip it so that it’s coated but all the excess has dripped off. Place into the skillet (I did 4 slices at a time).

Pumpkin French Toast

Cook on each side until brown (2-4 minutes on medium heat).

Pumpkin French Toast Recipe

To make the sauce, use a hand mixer to blend cream cheese, powdered sugar and about 1/2 cup of milk. I added the milk 1 Tbsp. at a time, it took a while but it was easier to get it the exact consistency I wanted.

Cream Cheese Icing

This recipe is extremely rich. I could only really eat one piece. I mean, that could be because I felt the need to go get a Salted Caramel Mocha from Starbucks right before cooking it… but whatever. It was worth it.



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