This is a must add to your weekend family breakfast splurge this holiday season. The family was getting a little bored with our usual eggs done many ways. I had some canned pumpkin I needed to use up that was open from the gluten- free pumpkin pancake test run for my low-carb holiday recipe ebook . But I dislike pumpkin by itself and had already done it as a pancake, so I thought we all love cream cheese lets give pumpkin cream cheese a whirl! I threw caution to the wind and didn’t bother looking up a recipe (since I actually rarely ever do) the fun is in the experimentation.
4 oz organic cream cheese, softened
3 Tbsp organic canned pumpkin purée
2 Tbsp maple syrup
1/2 tsp pumpkin pie spice (or more if you really love that strong flavor) + 1/2 tsp more for egg batter
1/2 tsp ground cinnamon + 1/2 tsp more for egg batter
1/4 tsp vanilla extract
3 whole organic eggs
4 slices gluten free or just organic bread
In a stand mixer combine pumpkin, softened cream cheese, maple syrup, pumpkin pie apice and cinnamon. Mix on medium until smooth. Meanwhile, crack eggs in a wide bowl or shallow dish, whisk in vanilla, cinnamon and pumpkin pie spices. Soak each piece of bread in mixture (you may need to add more eggs based on the breads ansobancy or how many people you are feeding. This is for 2 adults or 4 little mouths. Cook bread until golden on each side. Spoon cream cheese mixture onto on half of a slice of French toast. Fold each piece in half. Viola! Sprinkle with cinnamon/sugar and or dollop of whipped cream. I served it with a side of scrambled cheesy eggs, fresh apple slices and raspberries. For my husband, I also added maple chicken sausage on the side for extra protein and a complimentary flavor.
(Paired with maple chicken sausage for more protein)
(Pumpkin cream cheese once mixed to a smooth texture)
(French toast batter)
(Soaking each piece of bread)
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Meet the MAK + Mommy
We are 4 year old Makayla + Holistic Nutrition Coach and mom, Briana...