Recipe: Pumpkin–Stuffed French Toast

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Breakfast is an awesome time of the day, because bacon.  Brunch is even better because mimosas.  I finally found myself off from work this past weekend and decided to celebrate with a seasonal brunch that brought smiles to everyone’s faces: pumpkin–stuffed french toast. ‘Tis the season for pumpkin everything, and I am no different that everyone else in Boston in that I have an addiction to the orange gourd. Best part is, you can get cans of pureed pumpkin at the supermarket for next to nothing, so all the work is done for you. I was nervous because I’ve never made French Toast before, but I used a guide from my old friends at Food Network and was fine, or better than fine.  Delicious. The crispy edges of the French Toast with the creamy pumpkin center and sweet maple.  It’s a sugar overload and I fell into a little coma after.  Worth it.

Ingredients:

1 loaf Challah bread [$5]

1 pkg cream cheese [$2]

1 can pureed pumpkin [$1.50]

pumpkin spice mix [$3]

maple syrup [$2]

eggs [$1]

half and half [$2]

Bacon and Mimosas, for serving (technically optional but it makes the meal).

Directions:

In a food processor, mix the cream cheese, about half the can of pumpkin, some of the spice mix, and some maple syrup, about a squeeze or two.  Blend until well combined.

Slice the Challah in thick slices and cut a pocket in each.  Fill with the cream cheese mixture, about 2 spoon fulls, and set aside.

Whisk about 4 eggs,  some more pumpkin spice, half and half, and some more maple syrup in a pan. Place the Challah in for about 15 second per side and then pl

ace immediately in a buttered skillet.  Cook for about 3 or 4 minutes per side and serve with bacon, mimosas, and more syrup.

A breakfast I can get behind.

A breakfast I can get behind.

-L

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