We're BACK again with another delicious fall recipe! If you're anything like us, you wake up hungry and craving something warm this time of year! So tomorrow morning, treat yourself to our friend Kristie's amazing Pumpkin Spice French Toast! Because you're just lying to yourself if you say you don't love pumpkin spice everything ;) For more fall recipes, head to @thesweetandsimplekitchen on instagram! Until next time, friends!
(Makes: 12 slices)
1 loaf brioche bread, (about 12 slices) cut into 1 inch thick slices
4 large Eggs
1 cup Whole milk
½ cup Pumpkin puree
2 tbsp brown sugar
1 tbsp Vanilla
1 tsp Cinnamon
¼ tsp Nutmeg
½ tsp Ginger
⅛ tsp Cloves
½ tsp salt
2 tbsp butter, melted
½ cup cream cheese, room temp
2 tbsp whipping cream
¼ cup powdered sugar
1 tsp vanilla
Pinch of cinnamon
3 tbsp Butter, browned
1 cup Maple syrup
In a medium bowl, beat together butter and cream cheese until smooth and creamy. Add powdered sugar, vanilla and cinnamon. Beat until fluffy.
Set in fridge until ready to use.
Preheat your oven to 375 degrees F and line two baking sheets with parchment paper. Brush the melted 2 tbsp of butter onto the parchment paper. Set aside.
In a large bowl or baking dish, whisk together eggs, milk, pumpkin puree, brown sugar and spices.
Dip the sliced bread into the pumpkin spice mixture, and allow each piece to sit for 1-2 minutes on each side to absorb the flavour. Place each slice onto prepared baking sheets (6 per sheet) and set in the oven to bake for 25-30 minutes or until they are puffed and golden brown.
Serve french toast warm from the oven with a dollop of prepared cheesecake whip and a drizzle of brown butter maple syrup.
While your french toast is baking, prepare your brown butter maple syrup.
Melt the butter in a saucepan over medium-high heat. Cook the butter, swirling every so often until the butter is fragrant and golden brown. Immediately remove from heat and pour in maple syrup. Whisk to combine. Serve warm with french toast.