This impressive but easy-to-prepare French toast with a rich pumpkin filling is perfect for serving a hungry brunch crowd.
2/3 cup mascarpone cheese
1/3 cup canned pumpkin purée
2 tablespoons maple syrup
1 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice
8 thick slices egg bread
1/2 cupFisher® Pecan Chips, divided
1 cup milk
1 tablespoon granulated sugar
2 tablespoons butter, divided
Whipped cream, for serving
Maple syrup, for serving
Beat mascarpone cheese until light and fluffy; beat in pumpkin purée, maple syrup, vanilla and pumpkin pie spice.
Spread pumpkin mixture evenly over 4 slices of bread; sprinkle each with 1 tbsp nuts. Cap with remaining bread slices.
In shallow bowl, whisk together eggs, milk and sugar; dip each sandwich in egg mixture. Melt half of the butter in skillet set over medium-heat; cook sandwiches, in batches, for 3 to 4 minutes per side or until golden, adding remaining butter as needed.
Serve with dollop of whipped cream and drizzle of maple syrup. Garnish with remaining nuts.
Tip: Alternatively, serve with a dollop of Greek vanilla yogurt instead of whipped cream.