Stuffed Pumpkin Spice French Toast Food

PUMPKIN SPICE FRENCH TOAST CASSEROLE

Steps:

• For the casserole: Generously grease a 3-quart casserole dish with the butter. Shingle the bread slices, in rows, over the bottom of the dish so that they are overlapping slightly (like rows of slanted books).
• Whisk the eggs, sugar, pumpkin pie spice, vanilla and salt in large bowl until smooth and well combined. Add the milk and cream to the bowl and whisk until well combined. Pour the egg mixture evenly over the bread slices, making sure that all slices are well coated. Cover the casserole dish with plastic wrap and refrigerate for at least 8 hours or up to overnight.
• Position an oven rack in the center of the oven, and preheat to 350 degrees F.
• For the brown sugar crumble: Whisk together the brown sugar, flour and salt in a medium bowl. Add the butter and work it into the dry ingredients with your fingers (or a pastry cutter) until the mixture is crumbly with pea-sized bits of butter. Mix in the pecans.
• To assemble: Give the bread slices in the casserole dish a gentle push into the custard, dollop the pumpkin pie puree over the bread slices and sprinkle the crumble evenly over the top.
• Bake the casserole until the top is puffed and browned and a knife inserted in the center comes out clean, about 45 minutes (it will still be a little jiggly when the casserole dish is tapped but it will continue to cook a bit out of the oven). Check the casserole about halfway through the baking time and tent it with foil if the topping is browning too quickly. Let rest 10 minutes before serving.

PUMPKIN SPICE STUFFED FRENCH TOAST

Steps:

• In a mixer, combine softened cream cheese, pumpkin, brown sugar and vanilla. Beat on medium speed until the mixture is smooth, like a frosting.
• Cut French bread into slices that are 2 inches thick, then use a knife to make a slit in the center of each slice to create a pocket for the filling.
• Spread pumpkin cream cheese filling in the pocket of each slice of bread.
• In a large baking dish, whisk together eggs and coffee creamer.
• Dip each stuffed bread slice in the egg mixture, allowing to soak into the bread for about 2 minutes.
• Then flip the bread over and allow to soak in the egg mixture for 2 minutes more.
• Melt 2 Tablespoons of butter in a nonstick frying pan over medium heat and fry the bread slices in batches.
• Cook each side until golden brown, then remove to a plate.
• You may need to melt more butter for each batch of toast slices.
• Dust with powdered sugar and drizzle with hot maple syrup, if desired.

PUMPKIN FRENCH TOAST CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Lightly butter a 12-by-8-inch baking pan.
• In a large bowl, combine the pumpkin puree, condensed milk, regular milk, cinnamon, vanilla, eggs and 1 tablespoon of the melted butter and whisk until combined. Grab a slice of bread and submerge it in the pumpkin custard. Soak with enough custard to cover both sides of the bread, then transfer it to the prepared baking pan. Repeat the process until the bottom of the pan is covered.
• In a stand mixer with the whisk attachment, mix the cream cheese and powdered sugar until combined and the cream cheese is clump free; the mixture should be soft and spreadable.
• Spread enough of the cream cheese mixture on top of the bread in the pan to cover all the slices. Soak the remaining bread slices in the remaining custard. Layer them on top of the cream cheese mixture. Combine the pecans, brown sugar and remaining 4 tablespoons melted butter in a bowl. Add a pinch of salt. Top the casserole with the pecan mixture.
• Bake until the top is golden, 40 to 45 minutes. Serve with a drizzle of maple syrup.

SAVORY STUFFED PUMPKIN

Steps:

• Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the soup, mushrooms, soy sauce and brown sugar. Simmer, uncovered, for 10 minutes, stirring occasionally. Stir in the rice and water chestnuts. , Wash pumpkin; cut a 6-in. circle around stem. Remove top and set aside. Discard seeds and loose fibers from the inside. Spoon beef mixture into pumpkin; replace top. , Place in a greased 15x10x1-in. baking pan. Rub oil over outside of pumpkin. Bake, uncovered, until pumpkin is tender, 1-1/2 hours. Scoop out some pumpkin with each serving of beef mixture.

PUMPKIN PIE FRENCH TOAST

Steps:

• Heat a lightly oiled skillet over medium heat.
• Whisk eggs, half and half, pumpkin, cinnamon, vanilla extract, pumpkin pie spice, and walnuts together in a bowl. Soak one slice of bread at a time in the pumpkin mixture, then place in the prepared skilled. Repeat with the remaining slices of bread. Stir the pumpkin mixture between dips to keep the walnuts from settling. Cook the bread until golden brown, about 3 minutes on each side.

PUMPKIN FRENCH TOAST

Steps:

• Beat the eggs, pumpkin puree, cinnamon, and nutmeg together in a bowl. Dip the bread slices into the pumpkin mixture until coated on both sides.
• Melt 1 teaspoon of butter in a large skillet over medium-high heat. Place 4 of the bread slices into the skillet and cook until browned on both sides, about 3 minutes per side. Repeat with the remaining bread and butter.

PUMPKIN STUFFED FRENCH TOAST

Steps:

• Mix pumpkin, cream cheese, cinnamon, ground ginger, pinch of salt, and brown sugar in bowl.
• Beat egg with milk and another sprinkle of cinnamon.
• Spread pumpkin mixture between the 2 slices of bread.
• Dredge sandwich in egg mixture and cook in pan until egg is set/browned on both sides.