Cream Cheese Topped French Toast with Pumpkin Spiced Cream Cheese
The flavors of fall are on full display in this indulgent breakfast.
- 8 slices sourdough bread (sliced 1-inch thick)
- 4 Lucerne™ eggs
- 2 cups Lucerne™ milk
- 2 tablespoons granulated sugar
- 1 tsp kosher salt
- 1 tsp Pumpkin Pie Spice
- 4 tablespoons Lucerne™ unsalted butter
- 1 cup Lucerne™ pumpkin cream cheese
- 2 tablespoons brown sugar
- 1 tsp pumpkin pie spice
- 1 tsp nutmeg
Pre-heat oven to 350 degrees.
Create custard, mix egg, milk, sugar, salt and pumpkin spice.
Dredge bread in custard
Warm medium to large size skillet over medium heat, brush with butter.
Place bread onto skillet, allow custard to set up.
Turn toast over and place into oven for 3-4 minutes
Remove French toast from oven and transfer to serving platter.
Prepare topping, in mixing bowl combine cream cheese, pumpkin puree, brown sugar, spices and nutmeg.
Whip for 1-2 minutes either by hand or machine.
Dollop Pumpkin Spice Cream Cheese on top of prepared French toast
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.