During our short trip to Atlanta, Trang planned a delicious homemade breakfast one of the mornings. We made a trip out to the neighborhood bakery for some fresh brioche. Seasoned french toast makers are probably more familiar with the day-old bread method, as I was. I was very surprised at this recipe that gets away with either day-old or fresh brioche.
Pumpkin-Stuff French Toast
adapated from www.endeavorsin.com
French Toast
4 eggs
1/2 cup heavy cream
cinnamon
2 tbsp pumpkin butter
Scramble all ingredients together.
Soak brioche bread and flip to the other side once fully saturated. Heat non stick skillet on medium heat and melt butte. Fry until golden brown on each side.
Sweet marscapone filling
1/4 cup marscapone cheese
1/4 cup cream cheese
powdered sugar to taste
Mix all together.
Assemble french toast and enjoy with America's favorite syrup, Aunt Jemima. This picture is in honor of our favorite Aunt Jemima brand manager.
