Published in October 2023 ‘Greet Hwy 68 Loop Magazine' Here’s one of my archive interviews way back in 2014 with Tammy Newton sharing the Pumpkin Cream Cheese French Toast An Exclusive Recipe by the Breakfast Club, Located at 1130 Fremont Blvd, Seaside CA. I cut the recipe in half unless feeding a large group. This is a keeper, Enjoy! Ingredients:
15 Eggs
2 cups Half & Half
1 teaspoon Nutmeg
2 cups Sugar
½ of a 29 oz. Can of Pumpkin Puree
1 teaspoon Vanilla
½ block Cream Cheese
2 Loaves of French Bread
Directions:
Cut french bread into 1 inch chunks.
Mix eggs, half & half, cinnamon, nutmeg, sugar, pumpkin and vanilla well.
Add french bread to wet mixture, combine well.
Put half of mixture in a sprayed 13x9 inch pan.
Add dollops of cream cheese to mixture, spacing pieces evenly. (If cream cheese is placed in freezer, it can be cut and easily handled.)
Add remaining mixture on top.
Cover with foil, refrigerate overnight.
Cook at 350 degrees covered in foil for 1 hour (or until toothpick comes out clean).
To make these below, omit Pumpkin Puree and Nutmeg:
Blueberry Cream Cheese French Toast
Coconut Cream Cheese French Toast
Peach and Cream Cheese French Toast
Strawberry Cream Cheese French Toast
Caramel Apple French Toast (Omit Cream Cheese)
Chocolate Chip French Toast (Omit Cream Cheese)
Eggnog French Toast (Substitute Half & Half with Egg Nog)
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