Sorry that it took me so long to get back here to finish up this recipe. There’s just so much to do before Melissa gets here in the morning.
The Fall is my favorite time of year, so I’m making a Pumpkin And Cream Cheese Stuffed French Toast for brunch today.
Prep Time: 10 minutes
Inactive Prep Time: 30 minutes
Cook Time: around 4 minutes per side per french toast (all at the same time about 8 minutes)
Total Time: 48 to 50 minutes
Yields: 4 stuffed french toast sandwiches
Equipment: griddle pan or 1 (12-inch) sauté pan, 2 mixing bowls, 1 small mixing bowl, 1 rimmed baking sheet pan
Pumpkin Spice Blend:
1/3 cup ground cinnamon
1 tablespoon ground nutmeg
1 tablespoon ground ginger
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground cloves
Tip: Store spice blend in an airtight container in a cool dry place for future use.
1/2 stick butter, unsalted and room temperature
1/2 teaspoon ground cinnamon
1/4 cup granulated sugar
Ingredients For Custard:
6 large eggs, (cage-free)
1/4 cup heavy cream
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1 loaf of Brioche, 1 1/2-inch slice, yields 8 slices
Ingredients For Pumpkin Cream Cheese Filling:
1 (8-ounce) bar cream cheese, room temperature (substitute Mascarpone cheese)
1 (15-ounce) can of pure pumpkin purée
1 heaping tablespoon of pumpkin spice
1/4 cup sweetened condensed milk
1 teaspoon pure vanilla extract
4 tablespoons of butter, unsalted, 1 tablespoon of butter per French toast.
powdered sugar for garnish
candied pecans for garnish
Start by making the custard. In a large mixing bowl, break the eggs, add heavy cream, ground cinnamon, pure vanilla extract, whisk until combined. Cover with plastic wrap and transfer bowl into the refrigerator.
For the filling, in a large mixing bowl add room temperature cream cheese, sweetened condensed milk, whisk to combine. To the cream cheese mixture, add canned pumpkin purée, pumpkin spice blend, mix until completely combined.
Lay on a flat surface, 4 slices of the Brioche. Spread the filling evenly and equally over each slice. Place the tops on the bread. Place the 4 stuffed French toast sandwiches onto a baking sheet. Cover tightly with plastic wrap (to stay fresh) and transfer to the frig.
For the *compound butter, add softened butter to a small bowl. Add ground cinnamon, granulated sugar, mix to combine. Using a rubber spatula, transfer the butter onto a piece of plastic wrap. Roll the butter up tightly and twist the ends as seen above. The other option is to leave the butter in the bowl and use a scooping method instead.
Note: Everything above can be done in advance.
Preheat griddle pan or large sautépan on medium-low heat and add 1 tablespoon of butter per french toast.
Working in batches, dip each stuffed french toast into the custard batter. Let each side soak for 10 to 15 seconds. Add the soaked french toast to the sizzling butter in the pan/griddle. Cook until golden brown, about 4 minutes per side.
Serve with a dusting of powdered sugar, a scoop of cinnamon sugar butter, and candied pecans.
There you have it, my Pumpkin And Cream Cheese Stuffed French Toast.
*Compound Butter is made by whipping butter together with additional elements, such as herbs, spices or aromatic liquids. The butter is usually reformed, usually in plastic wrap, parchment paper, or a small bowl. Chill until firm enough to be sliced or if in a bowl by using a small scoop.