Wednesday, 3 October 2012

Pumpkin Biscoff French Toast with Maple Cream Cheese Syrup

If you're thinking, "There's no way it will actually taste as good as it looks and sounds", you're wrong. Wronger than wrong. In fact, somehow it tastes better. My first bite I litereally said "Oh my gosh!" so loud that all the kids came running in to see what was the matter.
Pumpkin? Good. Biscoff? Good. French Toast? Goooooooood. You get the picture. The best way to eat this is on a frosty morning with big fat slippers, a steaming mug of cocoa, and a sister to play cards with. At least, that's what we did and it was a pretty perfect morning.
Pumpkin Biscoff French Toast with Maple Cream Cheese Syrup
     For the toast:
3 eggs
1/2 cup pure pumpkin puree
1/2 cup milk
1 tsp vanilla
1 tsp pumpkin pie spice
1 loaf french bread, sliced about 3/4 inch thick
Beat all of your ingredients together (minus the bread) until nice and frothy. Turn on a griddle or stove to about medium heat and let it get hot for a minute. Dip your bread in the mixture and coat well on both sides. Fry those babies up, a few minutes on each side. (Watch it, every stove is different. This is not yummy burned.)
     For the syrup:
8 oz cream cheese at room temp
1 cup pure maple syrup
1/2 tsp cinnamon
Beat it and beat it good. Give it a few minutes and voila! You're got one tasty syrup on your hands.
     A handful of biscoff cookies, crushed up nice and small. This is it for the topping. Why mess with a good thing?
Stack your toast, douse with syrup, and sprinkle with cookies.

-Jessica and Leah

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