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Pumpkin Stuffed French Toast with Oat Crumb

Blogger, Jenny Evans, makes Pumpkin Stuffed French Toast with Oat Crumb.

Pumpkin Stuffed French Toast with Oat Crumb

4 eggs

¼ c. milk

¼ c. half and half

½ c. pumpkin puree

1 tsp. vanilla extract

1 tsp. cinnamon

¼ tsp. nutmeg

¼ tsp. allspice

½ tsp. ginger

¼ tsp. cloves

¼ c. brown sugar

cream cheese, softened

14 slices of plain or cinnamon bread , cut ½ thick

Maple syrup


Oat crumb:

¾ c. old fashioned oats (not quick cooking)

¾ c. all purpose flour

½ c. unsalted butter, melted

1 c. dark brown sugar

1 tsp. cinnamon

¼ tsp. nutmeg

French Toast:

Preheat a griddle. In a medium mixing bowl, mix together the first eleven ingredients. Lay two pieces of bread out; spread one slice with cream cheese. Place the bread on top of the bottom slice. Dip each half in the pumpkin egg mixture making sure to cover both sides well. Grease and heat the griddle to a medium heat and place the French toast on the griddle making sure to cook both sides well. Place in a warm oven to keep warm until ready to serve.

Oat crumb:

Preheat oven to 400 F. In a small mixing bowl, mix together the oats, flour, sugar, cinnamon and nutmeg with a fork. Lay it out on a baking sheet and bake for 10- 12 minutes. Let cool, then break it up into small pieces.

To serve, place the French toast on a serving plate. Top with oat crumb. Drizzle with real maple syrup.

Makes 14 half stuffed French toast or 7 whole stuffed French toast

 

 

 

 

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