Harvest Pumpkin Spice French Toast Recipe
candied walnut crumble, cinnamon sugar, chantilly cream, maple syrup
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Ingredients
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French Toast
Candied Walnut Crumble
Cinnamon Sugar
Chantilly Cream
Finishing Touch
Method
French Toast Preparation
Prepare the Egg Mixture
In a large bowl, whisk together the pumpkin puree, milk, eggs, vanilla extract, ground cinnamon, nutmeg, and a pinch of salt until well combined.
Soak the Bread
Dip each slice of thick bread into the pumpkin mixture, ensuring both sides are coated. Let them soak for a minute for better absorption.
Cooking the French Toast
Heat the Pan
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
Cook the French Toast
Place the soaked bread slices on the skillet and cook for about 3-4 minutes on each side, or until golden brown. Repeat with remaining slices.
Candied Walnut Crumble Preparation
Prepare the Walnuts
In a saucepan over medium heat, melt the butter and stir in the brown sugar, cinnamon, and walnuts. Cook for about 5-7 minutes, stirring frequently, until the walnuts are toasted and caramelized.
Cinnamon Sugar Mixture
Mix Cinnamon Sugar
In a small bowl, combine granulated sugar and ground cinnamon. Set aside for sprinkling on the French toast.
Chantilly Cream Preparation
Whip the Cream
In a chilled mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Beat until soft peaks form, then refrigerate until ready to use.
Assembly
Serve the French Toast
Stack the cooked French toast on serving plates. Drizzle with maple syrup, sprinkle with cinnamon sugar, and top with candied walnut crumble. Add a dollop of chantilly cream on the side.