Crunchy on the outside from the cinnamon hazelnut cereal coating, creamy like bread pudding on the inside.
With each bite the tangy smooth cream cheese emerges, tinged with bright notes of orange zest.
Did you receive pumpkin bread for a Christmas present? Or do you have leftover pumpkin from your celebration feast? Or maybe you have house guests visiting and need a delectable brunch idea.
These soft little nuggets will make you look forward to waking up in the morning. The cinnamon hazelnut cereal adds an intriguing texture along wih the spicy nutty taste. If you don't have or cannot find that cereal you can use cornflakes or something similar and just add the nut of your choice and some cinnamon. Chop it up the same way and you're good to go!
Add some fresh fruit, a side of smoky bacon, a cup of steaming java and you are well on your way to creating delicious holiday memories :)
These are worth making pumpkin bread just so you can enjoy this French toast so here's my recipe for delicious Orange Molasses Pumpkin Bread!
Ingredients
4 slices pumpkin bread (cut approximately 1/2 inch thick)
2 ounces cream cheese, softened
1 teaspoon orange zest
2 eggs
2 tablespoons heavy cream
1 tablespoon vanilla
1 teaspoon maple extract
2 teaspoons Grand Marnier
1/2 teaspoon cinnamon
pinch of salt
3/4 to 1 cup cinnamon hazelnut cereal, roughly chopped
1/2 to 1 tablespoon of butter
powdered sugar to sprinkle over top
Directions
Refrigerate pumpkin bread overnight to make it firmer so it doesn't fall apart.
Stir together cream cheese and orange zest. Set aside.
Whisk the next 7 ingredients together.
Remove pumpkin bread from refrigerator and spread cream cheese on each slice. Cut each piece in half and place halves together. Dip them into the egg mixture. Roll all sides in the cereal.
Melt butter in a skillet over medium heat. Place the french toast in the pan and cook until they are browned on each side and the cheese is warm and softened but not dripping out. Serve with warm maple syrup.
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