Last weekend in Massachusetts, I saw this on a menu at my favorite breakfast restaurant (Ozzie’s Steak & Eggs), and though I was tempted to order it, I just CANNOT pass up their corned beef hash. I’d be lying if I said the idea of ordering BOTH didn’t cross my mind, but I have three littles ones who love pumpkin so I decided to hold off and make it with them when I got back home. I took a pic of the menu as a reminder and vowed to make it this weekend as my last hurrah before I start the $1000 No Off Season Transformation Challenge on Monday.
I scoured the internet and couldn’t find an exact recipe that matched what I was envisioning, so I drew from a few to create what I wanted.
Here’s what you’ll need to have on hand:
For the Croissant French Toast:
- croissants (one per person should be enough)
- milk or half and half
- brown sugar
For the Pumpkin Cream Cheese:
- cream cheese – one brick is plenty
- canned pumpkin – one can is enough
- brown sugar
For the top:
- real maple syrup
I followed THIS RECIPE from Skinnytaste for the Pumpkin Cream Cheese, omitting the pumpkin pie spice because I didn’t have it on hand and decided not to worry about it. It was just fine without it.
I followed THIS RECIPE for the Croissant Stuffed French Toast, using milk instead of cream or half and half.
The kids and I all worked together and it was very easy to make! I was concerned they’d be soggy since the croissants are so thick, but they weren’t! I cooked them over medium heat and gave them plenty of time to get golden brown before I flipped them. We topped the French toast with real maple syrup and pecans and it was absolutely delightful. Decadent without being overly sweet.