Recipe by Alana Yazzie, TheFancyNavajo.com
Ingredients
- 2 Large eggs
- ½ cup pumpkin puree
- ¼ cup light brown sugar
- 1 teaspoon pumpkin spice
- ½ teaspoon pure vanilla extract
- 1 cup heavy whipping cream, divided
- 1 loaf of La Brea Bakery Toasted Sunflower Honey bread
- ¼ cup of unsalted butter or nonstick spray
- ¼ teaspoon cinnamon
- Maple syrup
Preparation
- In a medium shallow bowl or baking dish, whisk together eggs, pumpkin puree, brown sugar, pumpkin spice, vanilla extract, ½ cup of heavy cream until fully combined
- Preheat a large pan on a medium/low heat
- Trim the ends of the La Brea Bakery Toasted Sunflower Honey loaf about ¼ inch and discard, then slice loaf into 1-inch thick slices
- Dip slices into pumpkin mixture and let each slice soak for at least 3 minutes on each side
- Once pan is warmed up, add in ½ teaspoon of butter (or enough to coat) pan and place pumpkin dipped bread in pan and let cook for 3 minutes on each side on a medium/low heat
- In a blender add in ½ cup of heavy whipping cream and cinnamon and blend for 2-3 minutes or until mixture becomes thick and fluffy
- Serve the pumpkin spice French toast with a dollop of cinnamon whipped cream, maple syrup, and powdered sugar
