Jaleel Johnson Womens Jersey Pumpkin Cake French Toast – My Daily Morsel

Pumpkin Cake French Toast

It’s fall, ya’ll!!! So what’s new in my life? Well… I recently learned that I can recite Hocus Pocus verbatim. So that’s depressing. I bought what I was told were seedless grapes this weekend. In fact, they were not seedless. I could make grape seed oil with all of those grape seeds. My dog is in desperate need of a hair cut. I looked at my bank account. Yikes. Those are my recent goings-on. Exciting stuff, yes?

As per usual, I have begun to hoard the canned pumpkin purée. I honestly don’t know what it is, but by the time October is halfway over, I develop a completely irrational fear that the pumpkin purée is going to disappear. All of those new fall TV shows start getting cancelled and I become very emotionally unstable. The hoarding really needs to stop. I don’t have that kind of storage space. That’s when I say “hey, I should do something with all this pumpkin, huh?” Queue Pumpkin Cake French Toast. Everybody makes pumpkin cake this time of year, right? If you don’t, you should. If you usually do and haven’t done so yet, might I suggest you make a loaf and use some of it to make this recipe? This is a sophisticated seasonal dish, but it’s fun and playful at the same time! I mean, you are quite literally eating cake for breakfast. For the love of all things good, there is cream cheese icing on top. But people get almost as irrationally excited about this dish as I get fearful of the disappearing pumpkin purée.

Lightly spiced pumpkin cake French toast served with toasted pecan cream cheese icing

Prep time
45 mins

Cook time
2 hours

Total time
2 hours 45 mins

Yield
Serves 6 to 8

Ingredients

For the Cake

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 cup vegetable oil
  • 1 (15 ounce) can pumpkin purée
  • 4 large eggs

For the Icing

  • 4 ounces cream cheese, at room temperature
  • ½ stick unsalted butter, at room temperature
  • ¼ teaspoon pure vanilla extract
  • Pinch of kosher salt
  • 1½ cups powdered sugar
  • ¾ cup chopped pecans, toasted

For the Custard

  • 6 large eggs
  • 2 cups whole milk
  • 1 teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • Unsalted butter, for cooking
  • Powdered sugar, for dusting

Directions

For the Cake

1. Preheat the oven to 375°F. Spray a 9-inch loaf pan with nonstick cooking spray and line with parchment paper.

2. Combine the flour, sugar, cinnamon, baking soda, and salt in the bowl of an electric mixer on low speed. Add the vegetable oil and pumpkin purée and blend until fully combined. Add the eggs, one at a time, blending well after each addition.

3. Pour the batter into the prepared pan and smooth the top. Bake for 1 to 1½ hours, until a cake tester comes out clean. Remove from the oven and let cool for 30 minutes. Invert the cake onto a wire rack and let cool completely.

For the Icing

1. Beat the butter, cream cheese, vanilla extract, and salt in the bowl of an electric mixer on medium speed for about 2 minutes, until light and fluffy. With the mixer on low speed, add the powdered sugar, a little at a time, blending until creamy. Stir in the pecans.

For the Custard

1. Cut the loaf of pumpkin cake into 8 even slices. Whisk together the eggs, milk, cinnamon, and salt in a shallow baking dish. Soak the cake slices in one layer in the custard for 1 to 2 minutes per side.

2. Melt 2 tablespoons of butter on a large griddle over medium heat. Working in batches, add the soaked cake to the griddle and cook for 4 to 5 minutes per side, until golden brown. Continue to cook the remaining cake slices, adding more butter as needed.

3. To serve, cut each slice of French toast in half diagonally, dust with powdered sugar, and serve with a dollop of cream cheese icing.

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 Brandon Copeland Jersey