One of my favorite things about weekends is the possibility of brunch. While my weekday breakfasts typically consist of cold cereal or whatever I can safely consume while driving, brunch is a leisurely, no-obligations indulgence filled with foods few of us have time for during the week — foods like french toast.
Those thick slices of bread soaked in cinnamony batter and then gently fried in butter to create a just-crisp crust and a creamy, custard-like center strike me as one of the brunchiest of brunch dishes — rich and delicious and a just teensy bit decadent. Most folks simply drizzle theirs with maple syrup, and that’s a perfectly pleasant way to enjoy french toast, but french toast with Heirloom Apple Spoon Fruit and Pumpkin Butter whipped cream is nothing short of amazing.
The hints of cinnamon in both the Heirloom Apple Spoon Fruit and the Pumpkin Butter pair beautifully with the sweetness of the cream and the soft fluffiness of the french toast itself. Each forkful is a delightful combination of the richly autumnal flavors of pumpkins and cinnamon and Michigan Northern Spy apples, making for a lovely brunch treat that tastes a little like apple pie, a little like pumpkin pie, and a lot like heaven.
French Toast with Heirloom Apple Spoon Fruit and Pumpkin Cream
For the french toast batter:
1 Cup Milk
2 tsp. vanilla extract
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground cloves
For the pumpkin cream topping:
1 cup whipping cream
6 Tbsp American Spoon® Pumpkin Butter
3 Tbsp powdered sugar
For the french toast itself:
6 slices sourdough bread
butter as desired
1 Jar American Spoon® Heirloom Apple Spoon Fruit
1) Combine the ingredients for the batter in a 9×12 glass baking dish; whisk briskly. Arrange the slices of sourdough bread in the batter. Allow to soak for 15 – 20 minutes turning several times.
2) While the bread is soaking, whip the cream with an electric mixer on high speed until it begins to firm up. Add the powdered sugar and continue to whip until stiff and firm. Fold in the Pumpkin Butter, mixing gently and thoroughly. Set aside in the refrigerator.
3) Cook the soaked bread on a buttered griddle or large sauté pan on medium heat until golden brown on both sides, making sure the batter is cooked all the way through.
4) Heat the Heirloom Apple Spoon Fruit in the microwave for 30 seconds.
5) Place the cooked French toast onto plates, top with the warmed Apple Spoon Fruit and the Pumpkin Cream.
Additionally, the Pumpkin Cream featured in this recipe would be equally fantastic on top of brownies, chocolate cake, or apple pie.