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French Toast Cake with Pumpkin Cream and Caramel Pecans

French Toast Cake with Pumpkin Cream and Caramel Pecans


Pumpkin French Toast
• 9 slices Turano Rustic Italian
• 3 eggs
• 3 tbsp milk
• 1/8 tsp pumpkin pie spice
• 1/8 tsp vanilla extract

Caramel Sauce
• 1 stick of salted butter
• Heavy whipping cream
• 1 cup sugar
• 1 spoke vanilla extract
• Pecans
• Whipped Cream
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1/4 tsp cinnamon

• Green apple slices


① Prepare the Caramel sauce first so it can cool and thicken as you make the toast.
② In a sauce pan add in the butter, sugar and turn the heat onto medium high. Let the butter and sugar melt and stir occasionally.
③ As the butter starts to boil whisk it often and let it get to a nice brown color then add in the heavy whipping cream and vanilla extract.
④ Mix well and let the caramel sauce come back to a hard simmer. Let the sauce cook for 15 minutes so it can get to a rich color and reduce down. It is important not to stir a lot at this point. Just keep an eye on it so it doesn't boil over or burn.
⑤ After 15 minutes remove the sauce from the heat and let it cool. Finish with pecans. If you want a really thick caramel you will need to let it cool and chill but this is mean to be a caramel closer to a syrup.
⑥ While the caramel sauce cools make the Cinnamon Whipped Cream. Add the whipping cream and powdered sugar to a mixer and whip to stiff peaks. Sit whipped cream aside
⑦Crack eggs into a bowl and add the milk, pumpkin pie spice, and the extract. Beat well.
⑧ Dip each piece of bread into the egg mixture and place into a frying pay that has been spayed with cooking spray. Cook on both sides until cooked through.
⑨ To build place a piece of Pumpkin Toast on a plate and top with whipped cream and apple slices or pecans, repeat steps until desired height. Top with a dollop of whipped cream, sliced apples and pecan caramel sauce. Enjoy!

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