Quadruple stacked French toast, stuffed with pumpkin spice cream cheese and doused in sweetened condensed milk – the perfect autumnal breakfast!
Done in 30 minutes
Serves 4
50gpumpkin puree
200gcream cheese
2 tbspbrown sugar
1 tbspmaple syrup
1 tspcinnamon
1/2 tspcloves
1/2 tspnutmeg
1 tspvanilla
4 slicesmilk bread
175mlmilk
2 largeeggs
Pinch salt
unsalted butter
sweetened condensed milk
cinnamon
Hong Kong style French toast is usually stuffed with peanut butter and deep fried, covered in sweetened condensed milk. This version keeps some of those elements, but pan fries the whole thing in butter instead of deep frying.
Mix together the pumpkin, cream cheese, vanilla, brown sugar, maple, and spices.
Spread the mixture all over one slice of bread, then top with another slice of bread. Repeat until there are 4 slices of bread stacked.
Carefully slice off the crusts of the bread. Whisk together the eggs and milk, along with a pinch of salt. Let the stack soak in the mixture for 2 minutes on one side, before repeating for the other sides.
Melt some unsalted butter in a pan, then cook on each side until golden brown.
Finish with another pad of butter, and a drizzle of sweetened condensed milk. Sprinkle over some pumpkin spices, and dig in!
Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.
