*Product was provided by Cost Plus World Market, but the opinions stated are 100% my own*
I’ve always been alone in the fact that I DO NOT love pumpkin. I might be the only person in the world, but when it’s paired with caramel and crème brûlée – you might just have a deal. Introducing: Crème brûlée pumpkin caramel french toast. YUM.
OOEY. GOOEY. MESS. But guys. This Pumpkin Caramel French toast was YUM. And in case you can’t tell (because it is such a gooey pile of deliciousness) there are THREE pieces of bread. Stacked to perfection and covered in goodness.
Crème brûlée Pumpkin Caramel French Toast
Crème brûlée for breakfast.
Ingredients
- 1 package Texas Toast bread
- 1 pkg Dr. Oetker Creme Brulee
- 1 C. milk
- 1 C. whipping cream
- 1 7.5 oz Marshmallow Fluff
- 2-4 TB Gaucho Ranch Dulce de Leche
- Torani Pumpkin Pie Flavored Sauce
- Whipped cream
Instructions
Dr. Oetker Crème brûlée
- Prepare the Dr. Oetker Crème brûlée as directed on package.
- Mix milk and cream; add mix. (DO NOT CREATE THE CUSTARD!)
- Dip the bread into the mixture and set on a griddle.
- They will take awhile to cook - be patient.
Marshmallow Caramel Fluff
- In another bowl, mix 7.5 oz Marshmallow Fluff with 2-4 TB Dulce de Leche .
- Mix until color and consistency are colorful and flavored to taste.
Assembly:
- Once the french toast is cooked, place one piece of bread on a plate.
- Cover with the marshmallow caramel.
- Drizzle with the Pumpkin Pie Flavored Sauce.
- Repeat two more times.
- Top with whipped cream (if desired)
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