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.
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.
Ready In: 8 hr 15 mins
Level: Easy
Prep: 15 mins
Cook: 35 mins
Yields: 6 Servings
- 1 c Stonyfield Organic Heavy Whipping Cream
- 1 T sugar
- 1 t vanilla
- 1 c organic canned pumpkin
- 1 loaf Challah Bread
- 1 t ginger
- 1 pinch cinnamon
- 1 pinch nutmeg
- 4 eggs
- 1 c Stonyfield Organic Milk
- 1 t organic vanilla extract
Ingredients
Pumpkin Whipped Cream
French Toast
directions
Pumpkin Whipped Cream
Step 1
Whisk vigorously 1 cup of Stonyfield Organic Heavy Whipping Cream until it forms soft peaks.
Step 2
Add 1 tbsp sugar and 1/2 tsp vanilla.
Step 3
Whisk again until stiff peaks form.
Step 4
Fold in 1 cup of organic canned pumpkin.
French Toast
Step 1
Cut the tops off the loaf of challah and then cut into slices. Place in a 8x11 baking dish.
Step 2
Mix thoroughly the eggs, milk, vanilla, cinnamon, ginger, and nutmeg. Pour over the bread, making sure to get it in between the slices.
Step 3
Layer the pumpkin whipped cream on top of the bread and place the tops back on.
Step 4
Refrigerate overnight.
Step 5
Bake at 350° for 30-35 minutes. Serve with additional Pumpkin Whipped Cream.
