Weather: 46 degrees, dark and clear What I’m listening to: my daughter humming This Old Man while coloring at the table in her pajamas
Last fall, I did a guest post for Lil Blue Boo where I made some delectable Pumpkin French Toast scented with orange. This year, I did a slight adaptation of that recipe by stuffing the Pumpkin French Toast with Orange Cream Cheese. Stuffed or unstuffed, this recipe is a keeper, especially if you have autumn guests and want to make them a beautiful breakfast. I served mine as breakfast for dinner with a side of crisp-cooked bacon.
1/4 cup powdered sugar + 1 teaspoon pumpkin pie spice, for dusting
In a mixing bowl, whisk together the milk, eggs, vanilla, orange juice, pumpkin, pumpkin pie spice, and sugar. Heat a griddle medium to medium-high heat. Melt some butter in the pan. One slice of bread at a time, dip in the custard mixture, coating both sides. Place the coated bread directly into the hot, buttered pan. Cook each slice until browned and cooked through, about 2-3 minutes per side. Keep the slices warm in a 200 degree over while you make the rest.
To Make the Orange Cream Cheese:
In the bowl of a stand mixer, fitted with the whisk attachment, beat together the softened cream cheese, powdered sugar, orange zest and juice, and vanilla until smooth.
To Assemble and Serve:
Spread one hot slice of Pumpkin French Toast with Orange Cream Cheese. Top with another slice of French toast and slice the toast on the bias. Continue with the remaining slices. Serve with butter, pure maple syrup, and a dusting of pumpkin pie spiced powdered sugar.
If making the Pumpkin French Toast without the Orange Cream Cheese stuffing, add 1 teaspoon freshly grated orange zest to the custard mixture.