Sarah White
Mindfully Frugal Mom
Nothing could be easier for a special brunch with friends or just a simple breakfast for the kids than overnight french toast. This version incorporates creamy pumpkin filling full of rich deliciousness from the Stonyfield Whipping Cream.
| Pumpkin Whipped Cream | ||
|---|---|---|
| 1 | c | Stonyfield Organic Heavy Whipping Cream |
| 1 | tbsp | sugar |
| 1 | tsp | vanilla |
| 1 | c | organic canned pumpkin |
| French Toast | ||
| 1 | loaf | Challah Bread |
| 1 | tsp | ginger |
| 1 | pinch | cinnamon |
| 1 | pinch | nutmeg |
| 4 | eggs | |
| 1 | c | Stonyfield Organic Milk |
| 1 | tsp | organic vanilla extract |
Whisk vigorously 1 cup of Stonyfield Organic Heavy Whipping Cream until it forms soft peaks.
Add 1 tbsp sugar and 1/2 tsp vanilla.
Whisk again until stiff peaks form.
Fold in 1 cup of organic canned pumpkin.
Cut the tops off the loaf of challah and then cut into slices. Place in a 8x11 baking dish.
Mix thoroughly the eggs, milk, vanilla, cinnamon, ginger, and nutmeg. Pour over the bread, making sure to get it in between the slices.
Layer the pumpkin whipped cream on top of the bread and place the tops back on.
Refrigerate overnight.
Bake at 350 30-35 minutes. Serve with additional Pumpkin Whipped Cream.