NUTELLA & MARSCAPONE FRENCH TOAST

Usually a savory over sweet person, this has to be the most decadent french toast I have ever had, not to mention the most beautiful. I honestly think you don’t even need the maple syrup because of how sweet it is already - its dessert for breakfast, lets call a spade a spade. LOL But damn was it good and so worthy of a post on the blog so here you go! Don’t blame me if you get a cavity! LOL

INGREDIENTS:

-French Toast For Two -

6 Pieces of Chellah Bread Slicked in 1’ Thick Pieces
6 Eggs
1 SP of Cinnamon
1/4 Cup of Brown Sugar
1/2 TSP of Vanilla Extract
1/4 TSP of Nutmeg
Pinch of Salt
Butter for the pan
1 Jar of Nutella
I Jar of Marscapone
Icing Sugar for dusting

-Additional Toppings -

Maple Syrup

DIRECTIONS:

Whisk eggs, cinnamon, brown sugar, vanilla extract, nutmeg and salt in a bowl until fully incorporated.

Heat pan on high and add butter. While butter is melting take a piece of bread and soak it in egg mixture, 4 seconds each side. Place in pan with melted butter and allow to cook until golden brown- flip and repeat to other side

When all the toast is ready spread a thin layer of Nutella between the first and second layer. Then spread a thin layer or marscapone between the second and third layer. Spread a thin layer of Nutella between the third and fourth layer.

Dust the stack of french toast with icing sugar using a sifter before adding maple syrup and eating.

ENJOY!!!

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Bon Appetite!!!

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MAPLE PUMPKIN PIE

MAPLE PUMPKIN PIE

Although the fall means an end to summer, there is always something about the crisp fresh air of fall that brings a warm reminder of cozy sweaters, wood burning fires, and of course pumpkin flavored beverages and foods. This pumpkin pie dessert recipe I made over the Thanksgiving long weekend is definitely a crowd pleaser. The maple syrup sweetening base contributes to the pie's rich texture and flavorful filling. If you are asked to a dinner party this fall and you are looking for something to bring (other than wine) as a thank you to the host - this is it!

*Pie crust recipe is not included - any pie crust recipe will work.

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PUMPKIN PIE INGREDIENTS:

1 1/2 cups of pure pumpkin pureé
3/4 cup of brown sugar
1 1/4 teaspoon of cinnamon
1 teaspoon of ginger
1 teaspoon of nutmeg
1/4 teaspoon of cloves
1/8 teaspoon of all spice
1/2teaspoon of salt
2/3 cup of maple syrup
1 cup of cream
1 teaspoon of all purpose flour
3 eggs
1 unbaked pie shell or use any pie crush recipe you have (9 inches)

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DIRECTIONS FOR MY MAPLE PUMPKIN PIE FILLING:

Preheat oven at 350 degrees

Mix pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves, allspice, and salt in a large bowl. You can use a hand beater on medium/low speed. Blend until smooth, then stir in your maple syrup, cream, and flour.

Mix in one egg at a time using the blender until well incorporated.

Pour pumpkin pie filling into unbaked pie shell.

Bake at 350 for 1 hour. Remove and let cool before serving!

ENJOY!!!

 

I hope you enjoy this pumpkin pie dessert recipe as much as we all did. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Bon Appetite!!!

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