Tuesday, November 15, 2011

Almond-crusted pumpkin stuffed french toast

for the filling:

4 ounces cream cheese
3-4 tablespoons canned pumpkin
1/2 cup-1 cup powdered sugar

for the french toast:

sliced bread 
3 eggs
1/2 cup milk
1/2 teaspoon nutmeg
2 teaspoons ground cinnamon

for the almond crust:
1 cup almond flour

1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg

for cooking and serving:

pure maple syrup

1. Mix together the ingredients for the filling with an electric mixer, adding as much sugar you need until you reach a thick, spreadable consistency. Spread a generous amount on half the slices of bread. Press the other slices on top to make sandwiches.
2. Mix together the ingredients for the french toast liquid in a shallow baking dish such as a pie plate. Mix together the ingredients for the almond crust in a separate baking dish. Soak the “sandwiches” in the french toast liquid first, and then dip in the almond crust mixture and coat well.
3. In a non-stick skillet set over medium-low heat, melt about a teaspoon of butter, and fry the stuffed french toast on both sides until golden. Place in a warm (220 degrees) oven. Repeat with remaining toasts. Serve with butter and warm maple syrup.

via here

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