I know what you’re thinking. It’s FASHION FRIDAY!
Why, yes. It’s ALWAYS fashion Friday. However, I wanted to switch it up a bit on this fantastic fall Friday.
F O O D I E F R I D A Y : Breakfast Edition
If I asked you to explain fall in one word, what would you say? The first thing that comes to my mind is PUMPKIN. PSL (pumpkin spice latte… I feel cool I know the lingo), Pumpkin Bread, Pumpkin Patch, and our favorite Pumpkins (our loved ones). I stumbled upon this fab PUMPKIN CREAM CHEESE FRENCH TOAST. Are ya stinkin’ kidding me!? I just had to share it with y’all. Anyone that knows me knows I love me some breakfast. Gotta fuel that body of mine after an intense morning CrossFit workout. Usually, I keep it pretty healthy: eggs, Ekekiel Bread (toasted) and a slice of bacon or two (very Paleo! y’all). One thing I’ve learned. You have to treat yourself. By golly, will I be treating myself to this recipe to celebrate the fall season.
The easiest french toast ever with the most amazing cream cheese filling. Prep the night before and bake right before serving. Easy easy!
- 3/4 cup milk
- 1/2 cup pumpkin puree
- 3 large eggs
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 (12-count) package KING’S HAWAIIAN Original Hawaiian Sweet Dinner Rolls, cubed
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar, packed
- 1/2 teaspoon cinnamon
- 1/4 cup unsalted butter, cut into cubes
- 1/4 cup chopped pecans
- 2 tablespoons confectioners’ sugar
- 8 ounces cream cheese, at room temperature
- 1/3 cup confectioners’ sugar
- 1/4 teaspoon ground cinnamon
- In bowl of an electric mixer fitted with paddle attachment, beat cream cheese, sugar and cinnamon on medium speed until light and fluffy, approximately 2-3 minutes; set aside.
- In a large glass measuring cup or another bowl, whisk together milk, pumpkin puree, eggs, pumpkin pie spice and vanilla.
- Lightly coat an 9×13 baking dish with nonstick spray. Place a layer of bread cubes evenly into the baking dish. Pour half of the pumpkin puree mixture evenly over the top. Spread cream cheese filling in an even layer. Top with remaining bread cubes and pumpkin puree mixture to completely cover the filling.
- Cover and place in the refrigerator for at least 2 hours or overnight.
- Preheat oven to 350 degrees F.
- To make the crumb topping, combine flour, sugar and cinnamon in a small bowl. Add cold butter and toss to coat, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs. Sprinkle the crumb topping evenly over the bread cubes.
- Place into oven and bake for 35-45 minutes, or until golden brown.
- Serve immediately, sprinkled with pecans and confectioners’ sugar, if desired.
Y’all have to try this and let me know how it goes! Eat up, my friends!