Savory Pumpkin French Toast

Yield 8 servings

Perfect for the Holiday and Fall Season! The recipe is from Chef Mitch Michelle Peace at the Brewery Gulch Inn. We did not try this at the BG Inn and wish we had. It's a guest favorite! Everything on the menu looked incredible and it was hard to choose. The dishes we did try were exceptional and we believe this will be nothing short of that. We just received this from Chef Peace and will make it soon. We'll keep you posted on how it goes. Until then, feel free to try this recipe out and let us know your thoughts.

Brewery Gulch Inn is located in the rugged NorCal region known for its extraordinary views of mighty bluffs, forests, and beaches in protected preserves. It is perfect for romantic escapes, local staycations, restorative vacations, and even BFF getaways. The food is absolutely phenomenal and included in your stay! We saw a few families too that stayed for the adventure!

Read more about our hideaway at Brewery Gulch Inn in one of the most beautiful regions in the world: How Passion Leads Brewery Gulch Inn to be The Top Destination in Mendocino, CA.

 

Ingredients

  • 1 c        Cream Cheese
  • 1/2 c    Powdered Sugar
  • Some hot water to mix
  • 1 c        Walnuts
  • 1           Roasted pumpkin halved and seeded
  • 1 stick  Unsalted butter, softened 
  • 8          Eggs
  • 1 c        Heavy cream
  • 2 c       Milk
  • 1/2 c    Sugar
  • 2 tbsp  Pumpkin spice
  • 1 loaf    Brioche bread, sliced

Instructions

  1. Whip together cream cheese, powdered sugar and add hot water as it mixes until smooth; set aside
  2. Pulse walnuts in a Cuisinart until a rough “dust”  (small pieces); set aside
  3. Brush pumpkin with EVOO, cover with foil and roast at 350° until soft & tender, remove pumpkin meat and discard husk
  4. Chop and puree pumpkins in Cuisinart; 
  5. Blend 1c of pumpkin puree with softened butter; set aside
  6. Mix eggs, cream, milk, sugar and pumpkin spice, and pulse until smooth
  7. Dip bread slices into egg mixture and griddle until golden brown
  8. Top with pumpkin butter and walnut dust
  9. Drizzle with cream cheese glaze

Courses Breakfast

Cuisine California

Share: