Baked Pumpkin French Toast with Cinnamon Whipped Cream
For the French Toast
For the cinnamon whipped cream
- Preheat the oven to 350 degrees.
- In a large bowl, combine the pumpkin puree, eggs, heavy cream, whole milk, maple syrup, cinnamon, vanilla, cloves and nutmeg. Whisk until the mixture is homogeneous. Add in the cubes of French bread and toss to coat well.
- Pour the mixture into a greased 9×13 glass baking pan and allow to rest for at least 30 minutes or overnight so that the bread can absorb the custard (store, covered, in the refrigerator if preparing the night before). Sprinkle chopped pecans over the top of the French toast mixture and bake about 40 minutes until set in the center.
- Meanwhile, prepare the cinnamon whipped cream by using a stand mixer or handheld electric mixer to beat the heavy whipping cream together with the sugar, vanilla extract, and ground cinnamon (I add the cream to the bowl first, followed by the other ingredients; this helps the flavorings to be incorporated into the cream more easily). It’s best to begin with the mixer at medium speed so as not to slosh the cream out of the bowl, but as it starts to thicken, you can increase the speed in order to help it whip up faster. Whip until soft peaks form (when you lift the beater, a soft peak should appear and the tip should fold over). Be careful not to over-whip the cream; doing so will result in a denser texture that may be grainy.
- Allow the French toast to cool slightly before serving. Top each portion with cinnamon whipped cream and additional chopped pecans if desired.
(Recipe and picture from http://www.pepperlynn.com/2011/12/baked-pumpkin-french-toast-with-cinnamon-whipped-cream/)