Easy Baked Pumpkin Cream Cheese French Toast Recipe - Breakfast Bread Pudding Recipe Recipe

We begin making the Baked Pumpkin heavy cream cheddar French Toast by preheating the oven at 180 degree Celsius for 10 mins.burning up the pumpkin in a pressure cooker with little coat, cinnamon sticks, nutmeg dusting seasoning and a pinch of seasoning.burning up 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 container with whole milk and granulated sugar, fluff up it thoroughly till it is combined and keep it aside.Now burning up a pot with a dollop of shortening, as the shortening melts, mix in the cut bread and toast it till it light brown and keep it aside.Next is to make the crumb topping, in a container mix in all-purpose dusting seasoning, brown granulated sugar, cinnamon dusting seasoning, unsalted shortening, walnuts, and toss together 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, coat it with coat or shortening.mix in the toasted bread cubes, then empty in the pumpkin mixture, and then mix in few dollops of heavy cream cheddar and spread it evenly.At the end, spread over the crumb topping evenly and oven-cook it in the oven for 30 mins at 180 degree Celsius.dish up the Baked Pumpkin heavy cream cheddar French Toast  as a party dessert for a special occasion.You could also dish up the Baked Pumpkin heavy cream cheddar French Toast as a breakfast meal along with a glass of Beetroot Carrot Tomato & Ginger nectar preparation guide for a wholesome breakfast meal. .