Harvest French Toast

A decadent seasonal breakfast – pumpkin brioche drenched in a cinnamon custard, pan fried until golden brown, served with a dulce de leche and cream cheese spread, and garnished with crisp, fall apples.




For each slice of bread:

  • 1/2 tbsp Butter
  • 1 Egg
  • 1 tbsp Cream
  • a dash of Cinnamon
  • 1 tsp Maple Syrup
  • a dash of Salt

For cream cheese spread:

  • 2 oz of Cream Cheese
  • 1 tsp of Dulce de Leche (if you can not find it in your grocery store, you can make some by simmering a can of sweetened condensed milk in a large pot of water for a few hours.)

Apples for garnish.


  1. Melt butter in a skillet.
  2. Whisk together the egg, cream, maple syrup, cinnamon, and salt.
  3. Soak the bread in the custard for a few seconds on each side before placing it in the hot skillet.
  4. Once one side is golden brown, flip the toast over and continue to brown the other side.
  5. Meanwhile, beat together the cream cheese and dulce de leche.
  6. Remove the french toast from the pan, spread with the cream cheese, and garnish with the apples.


One Comment Add yours

  1. chefkreso says:

    I didn’t make French toast for so long, I really should do it one of these days 😀

    Liked by 1 person

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