Pumpkin French Toast

• FOR THE FRENCH TOAST:
• 4 whole Eggs
• 1/4 cups Heavy Cream
• 1/4 cups Pumpkin Puree
• 2 teaspoons Dark Brown Sugar
• 1 teaspoon Pumpkin Pie Spice
• 1 pinch Salt
• 6 slices Brioche Bread
• 1 Tablespoon Butter
• FOR THE TOPPING:
• 1/3 cups Heavy Cream
• 1 teaspoon Powdered Sugar
• 1/4 teaspoons Pumpkin Pie Spice
• Maple Syrup, For Topping

1. Whisk eggs, heavy cream, pumpkin puree, dark brown sugar, pumpkin spice and salt together in a bowl thoroughly until it is a thick, gorgeous custard. Then get out an electric griddle and preheat it to 375u0b0F or use a griddle pan and heat it over medium high heat. Grease the griddle with the butter. Dip each slice of bread for 5 seconds on each side in the custard and place them right on the griddle after you dip them. Cook them for about 2-3 minutes on each side, until they are golden.
2. While they cook, make the simple whipped cream. Pour the heavy cream in a bowl and use a hand mixer to whip it up until it becomes stiff. Mix in the powdered sugar and pumpkin spice until it is thoroughly combined. Serve the cooked French toast with a generous dollop of the whipped cream on top and a drizzle of syrup. Enjoy!

eggs, ubc, ubc, brown sugar, pie spice, salt, bread, butter, heavy cream, powdered sugar, ubc, maple syrup

Taken from tastykitchen.com/recipes/breakfastbrunch/pumpkin-french-toast-3/ (may not work)