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.

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).

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

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.

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.