Pumpkin Pie French Toast With Cinnamon Whipped Cream

• FOR THE FRENCH TOAST:
• 3 whole Eggs
• 1 cup Milk
• 3/4 cups Pumpkin Puree (not Pie Filling)
• 2 Tablespoons Granulated Sugar
• 1 teaspoon Vanilla Extract
• 1 teaspoon Ground Cinnamon
• 1/4 teaspoons Ground Nutmeg
• 1/4 teaspoons Ground Cloves
• 10 slices Multi-grain Bread (or Whatever Bread You Prefer)
• 1 teaspoon Butter, For Frying
• FOR THE CINNAMON WHIPPED CREAM:
• 1 cup Whipping (heavy) Cream
• 2 Tablespoons Granulated Sugar
• 1 teaspoon Vanilla Extract
• 1/2 teaspoons Ground Cinnamon

1. A note about the timing: Chill the bowl and whisk attachment from your stand mixer in the fridge for 20 minutes or in the freezer for 5 minutes while you make the French toast.
2. For the French toast:
3. In a medium bowl, whisk together all of the French toast ingredients (except bread and butter) until they are well combined.
4. Preheat a non-stick skillet over medium-high heat and add a little butter to the skillet. Dip a piece of bread into the egg mixture until it is soaked on both sides. Place the bread into the skillet and cook for 1-2 minutes per side, depending on the thickness of your bread. The French toast is done when the center is slightly firm and it is golden brown. Remove it from the skillet to a plate and repeat with the rest of the toast.
5. Serve with cinnamon whipped cream, toasted pumpkin seeds and maple syrup.
6. For the cinnamon whipped cream:
7. Pull the chilled mixing bowl out of the fridge/freezer. Use your stand mixer and whisk the cream on medium-high speed for 2 or 3 minutes. Slowly pour in the granulated sugar, vanilla extract and cinnamon. Turn mixer to high speed and whip the cream until it forms stiff peaks and will hold its shape.

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Taken from tastykitchen.com/recipes/breakfastbrunch/pumpkin-pie-french-toast-with-cinnamon-whipped-cream/ (may not work)