Local Savour Pumpkin Crème Brulee French Toast by Elizabeth Van Huffel
Sweet pumpkin and creamy brulee join forces to make for the ultimate weekend morning French toast experience. This recipe created by Elizabeth Van Huffel @ LocalSavour.com is sure to please even your pickiest eaters and delight your senses long after the coffee brews.
Local Savour Pumpkin Crème Brulee French Toast
6 to 8 servings
1 (15-ounce) can pure pumpkin puree
6 egg yolks
¾ cup brown sugar
1½ cups heavy cream
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon sea salt
⅛ teaspoon ground clove
1 loaf (about 12 to 14 inches) of French Bread
butter & real maple syrup for serving
1. In a large bowl, add egg yolks and brown sugar and stir well together. Add heavy cream to yolk mixture and continue to stir until well combined.
2. In a medium bowl combine pumpkin puree with cinnamon, nutmeg, clove, ginger and salt and stir until well incorporated. Next, add pumpkin mixture to the cream mixture and continue to stir until well blended and set aside.
3. Place a large non-stick skillet over medium high heat. Slice bread loaf into 3/4” – 1” thick slices until entire loaf is sliced.
4. Place a slice of bread into the brulee mixture and coat both sides. Hold slice up over brulee bowl to drain off any excess mixture and place on the warm skillet. Continue the process of coating the bread slices until skillet is covered but not crowded. Once slices are golden on the first side flip them over to golden the other side. Once both sides are golden brown remove from skillet and continue the process until the entire loaf is bruleed. Serve warm with butter and real maple syrup.