Fall is here! So, obviously, I’m adding pumpkin to everything I can.
Every year, Eric and I celebrate “Fall Day.” We cook fall-inspired treats all day: items including pumpkin, apples, and cinnamon. We watch scary and fun Halloween movies – Hocus Pocus is my favorite. We fling open the doors and windows, light fall-scented candles, and relish in our favorite season.
This year’s fall day saw the introduction of a new treat – pumpkin french toast. We added pumpkin cream cheese on the top and a drizzle of salted caramel to complete the decadent breakfast dish. Here’s how I made it!
Pumpkin French Toast
For the toast…
- 6 thick slices of day old bread (challah or a crusty french loaf works well)
- 2 eggs
- 1/4 cup milk
- 2 tablespoons pumpkin puree
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 2 tablespoons butter
For the salted caramel (adapted from The Pioneer Woman)…
- 1 packed cup brown sugar
- 1/2 cup half and half or whole milk
- 4 tablespoons butter
- 1 tablespoon vanilla extract
- 1 teaspoon kosher salt
For the pumpkin cream cheese…
- 4 ounces cream cheese – softened
- 4 tablespoons pumpkin puree
- 2 tablespoons powdered sugar
- 1/2 teaspoon ground cinnamon
- Whisk together the eggs, milk, pumpkin puree, and spices. Place the bread slices in a large dish and cover with the egg and milk mixture. Allow to soak, on both sides, for 8-10 minutes. Quick tip: my favorite way to get the bread to the right level of staleness is to slice it and leave it out on the counter the night before – the bread will be a little crusty the next morning and ready to absorb all of the delicious pumpkin custard mixture.
- While the bread soaks, combine the brown sugar, half and half, and butter in a saucepan over medium low heat. Bring to a low boil and continue to cook, stirring, for 5 to 7 minutes until thicker. If it doesn’t thicken up to your liking, continue to cook for 1 or 2 minutes. Remember – the sauce will thicken as it cools. Set aside.
- Once the bread is soaked, heat 2 tablespoons butter in a large pan over medium high heat. Add the bread and cook for 2 to 3 minutes, until golden brown. Turn the toast and reduce the heat to medium, continuing to cook for 5 to 6 minutes until golden brown and the bread is cooked through.
- Remove the pan from the heat. In a separate bowl, combine the cream cheese, pumpkin, powdered sugar, and cinnamon. Mix until well combined.
- Pile a plate with french toast and top with dollops of the pumpkin cream cheese and a drizzle of the warm salted caramel.
- Store the leftover caramel in a jar in the refrigerator (let it come to room temperature before putting a lid on it and putting it away).
Enjoy! Happy Fall!
Until Next Time,