Pumpkin Custard Stuffed French Toast

A creamy pumpkin custard tucked into a rich french toast mixture and topped with powdered sugar, pecans and maple syrup.

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Ingredients:

• Pumpkin mousse:
• 1 16 oz can pumpkin
• 1/2 cup sour cream
• 1/2 cup softened cream cheese
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 tsp pumpkin pie spice
• 1/2 tsp orange zest
• 1/2 tsp salt
• 2 egg yolks
• 2 cups heavy whipping cream
• 2 tsp dark rum
• 1 tsp vanilla
• French toast:
• 1 loaf challah or brioche sliced 2 inches thick
• 1 cup milk
• 1 cup half and half
• 1/4  cup brandy
• 8 whole eggs
• 1 tsp cinnamon
• 1 tsp vanilla
• Topping:
• powdered sugar, toasted pecan pieces and warm Vermont maple syrup

Method

In a double boiler, combine pumpkin, sour cream, cream cheese, granulated sugar, brown sugar, pumpkin pie spice, orange zest and salt. Beat with hand mixer until fluffy; add egg yolks and beat until incorporated (2-3 minutes.) Remove from heat and cool for 10-15 minutes. Meanwhile, toast pecan pieces in a 350 degree oven until lightly toasted and set aside. Whip heavy cream, dark rum, and vanilla to soft to medium peaks. Fold mixture into pumpkin mixture. Chill until needed. Preheat oven to 375 degrees and place a buttered cast iron grill type pan inside to heat. Mix milk, half and half, brandy, eggs, cinnamon and vanilla-beat until frothy. Take sliced brioche or challah and scoop out a small portion of the center of the bread (being careful not to remove bottom). Place a scoop of pumpkin mousse inside bread. Carefully immerse bread slice into egg/milk mixture and allow to soak (30 seconds or so). Place gently on a platter and repeat with remaining bread slices. Remove heated grill from oven and immediately place all pieces of french toast on grill. Place in oven for approx 20 minutes. Set oven to broil and broil tops for 1-2 minutes until browned. Remove grill from oven, place toast on plates, top with toasted pecans, warm syrup and powdered sugar.

Notes: If you don't own a double boiler, improvise by heating water in a sauce pan and placing a metal bowl on top.

Number of servings: 4-6

Submitted By: Melligo
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