Ingredients: 6 Whole Wheat Brown Bread – cut into cubes,1 cup Britannia Cream Cheese,1/2 cup Milk,1/2 cup Kaddu (Parangikai/ Pumpkin) – pureed,3 tablespoons Sugar,1 teaspoon Nutmeg powder,1/2 teaspoon Cinnamon Powder (Dalchini),1 teaspoon Vanilla Extract,1/4 cup All Purpose Flour (Maida),1/4 cup Brown Sugar (Demerara Sugar),1/2 teaspoon Cinnamon Powder (Dalchini),1/4 Butter (unsalted) – cut into cubes,1/2 cup Walnuts – chopped,Salt – a pinch
Time in minutes: 65 Servings: 4 Course: World Breakfast Diet: Vegetarian
Instructions: We begin making the Baked Pumpkin Cream Cheese French Toast by preheating the oven at 180 degree Celsius for 10 minutes.Cook the pumpkin in a pressure cooker with little oil, cinnamon sticks, nutmeg powder and a pinch of salt.Cook it for 2 whistles till it is in a condition to smash it using a back of a fork. Release the pressure naturally, and then remove the cinnamon sticks and mash it coarsely.Transfer to a bowl with milk and sugar, whisk it thoroughly till it is combined and keep it aside.Now heat a pan with a dollop of butter, as the butter melts, add the cut bread and toast it till it light brown and keep it aside.Next is to make the crumb topping, in a bowl add all-purpose flour, brown sugar, cinnamon powder, unsalted butter, walnuts, and mix it thoroughly and keep it aside.It is the time to assemble the French toast so in order to do that, we need a flat casserole, grease it with oil or butter.Add the toasted bread cubes, then pour in the pumpkin mixture, and then add few dollops of cream cheese and spread it evenly.At the end, spread over the crumb topping evenly and bake it in the oven for 30 minutes at 180 degree Celsius.Serve the Baked Pumpkin Cream Cheese French Toast as a party dessert for a special occasion.You could also serve the Baked Pumpkin Cream Cheese French Toast as a breakfast meal along with a glass of Beetroot Carrot Tomato & Ginger Juice Recipe for a wholesome breakfast meal.