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Pumpkin French Toast with Candied Pepitas and Ricotta<\/p>\nPumpkin French Toast with Candied Pepitas and Ricotta<\/p>\n
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3 eggs<\/p>\n
1\u00bd C. milk<\/p>\n
\u00bd C. pumpkin pur\u00e9e<\/p>\n
\u00bd C. plus 2 T. pure maple syrup, divided (plus more for serving)<\/p>\n
1 tsp. pure vanilla extract<\/p>\n
1 tsp. ground cinnamon<\/p>\n
Pinch kosher salt<\/p>\n
4 T. butter, divided<\/p>\n
8 thick slices rustic bread<\/p>\n
\u00bd C. pepitas (pumpkin seeds)<\/p>\n
1 C. warm ricotta cheese<\/p>\n
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Whisk together eggs, milk, pumpkin, \u00bd C. maple syrup, vanilla, cinnamon, and salt in large bowl or small baking dish until thoroughly combined. Heat 1 T. butter in medium skillet over medium to medium-low heat. Working with 2 pieces of bread at a time, submerge bread into egg mixture and press to thoroughly soak up mixture. (If you want the French toast to have more of a bread pudding texture, soak the bread overnight before cooking.) Transfer soaked pieces to skillet and cook until golden brown on each side, about 2\u20134 minutes per side. (Let next 2 slices soak while cooking.) Wipe skillet out between batches and continue with remaining butter and bread. Keep French toast warm while preparing pepitas. Heat remaining 2 T. syrup in small skillet over medium heat until bubbling. Add pepitas and cook, stirring constantly, until syrup is thick and sticking to seeds, about 2 minutes. Transfer to plate to cool. Serve French toast topped with a dollop of ricotta, candied pepitas, and drizzle of maple syrup.<\/p>\n","protected":false},"excerpt":{"rendered":"
Pumpkin French Toast with Candied Pepitas and Ricotta 3 eggs 1\u00bd C. milk \u00bd C. pumpkin pur\u00e9e \u00bd C. plus 2 T. pure maple syrup, divided (plus more for serving) 1 tsp. pure vanilla extract 1 tsp. ground cinnamon Pinch kosher salt 4 T. butter, divided 8 thick slices rustic bread \u00bd C. pepitas (pumpkin seeds) 1 C. warm ricotta cheese Whisk together eggs, milk, pumpkin, \u00bd C. maple syrup, vanilla, cinnamon, and salt in large bowl or…<\/p>\n