Pumpkin Pie Spice French Toast

Directions

Pumpkin Maple Whip Cream

1. In a bowl, use a mixer on high-speed to mix 1 tsp. of organic pumpkin, 1 tsp. of vanilla extract, 1 tsp. of brown sugar, and 2 tsp. of maple syrup, and a dash of pumpkin pie spice. Stir in an 8oz. carton of heavy whipping cream. Put the bowl in the freezer for 10 minutes to thicken. Remove from the freezer and use a mixer to stir for 5 to 7 minutes. The whip cream should have peaks. ( Note it helps to put the bowl in the freezer before you begin.)
2. Once, the pumpkin maple whip is done keep it in the refrigerator.

Pumpkin Pie Spice French Toast

3. In a bowl, crack 3 egg yolks, add 3/4 cup of whole milk, 1 tsp. of vanilla extract, and dash of pumpkin pie spice and whisk together.
4. On medium heat, add 1 to 2 tsp. of butter to a cast iron pan. Dip slice of brioche bread in egg mixture on both sides.
5. Add to pan and cook on each side for 3-5 minutes or until fully cooked. Add a dash of pumpkin pie spice on top.

Pecan Brown Sugar Topping (Optional)

6. In a separate sauce pan on low heat, add 1 tsp. of butter, 1 tsp of brown sugar, and honey roasted pecan pack. Stir for 2-4 minutes. Turn off heat and pour in a bowl.

Serve French toast with a dollop of pumpkin maple whip cream, and top with pecan brown sugar topping , and drizzle on maple syrup.