November 30, 2014

Stuffed Pumpkin Pie French Toast


This year, I decided to recreate the pumpkin pie filling and make a stuffed version of it using leftover cream cheese, cranberry sauce, french bread, and pumpkin puree. I think it went pretty well ;)












Recipe: Stuffed Pumpkin Pie French Toast
By: Hannah Claudia
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2 thick pieces of day-old bread (homemade french baguette, challah)
1 cup of milk
1 egg
1/4 cup of pumpkin puree
1/4 cup of cream cheese (about 3-4 tablespoons)
heaping spoonful of cranberry sauce (or fresh berries)
cinnamon
1 tablespoon of butter or coconut oil

materials: shallow pan
dish/bowl
cooling rack
glass dish/rimmed cookie sheet
large pan

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1. Mix the milk, egg, pumpkin puree, and cinnamon in the shallow dish. In another dish/bowl, mix the cream cheese with the cranberry sauce.
2. Slice each slice of bread in the middle and soak each side of the bread for about 30 seconds
3. Place the soaked bread on the cooling rack (placed on top of the glass dish/rimmed cookie sheet to catch drippings) 
and let the bread slices rest for about 1 minute.
4. In a pan heating with butter/coconut oil, brown both sides of the slices of bread.
5. Place the bread back onto the cooling rack, slather on the cream cheese filling, and top with another slice of bread.
6. Bake at 350*F for about 5 minutes.





click here for my hot cocoa recipe ;)




this kid will eat anything with whipped cream on it ;)


xoxo, hannah

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