Nothing says “fall” quite like battered pumpkin bread with bourbon-cranberry maple syrup, sweet mascarpone whipped cream, and a topping of candied walnuts. Make your next Sunday morning at home a perfect one with this exquisite fall recipe from Great Divide Brewery & Roadhouse.
Makes 4 servings
12 slices pumpkin bread
1 c. walnut pieces, lightly toasted
8 large eggs, cracked and beaten
2 c half and half
2 Tbsp. amaretto
1 tsp. ground cinnamon
Cranberry Maple Syrup Ingredients:
½ c. dried cranberries
¼ c. your favorite bourbon
2 c. your favorite pancake syrup
¼ c. orange juice
¼ tsp. kosher salt
Whipped Mascarpone Ingredients:
8 oz. mascarpone
¼ c. whole milk
2 Tbsp. powdered sugar
Combine amaretto and cinnamon. Stir in eggs and half and half.
Cranberry Maple Syrup
In a small pot or large sauté pan, combine bourbon and cranberries and reduce by half or until cranberries have soaked up most of the bourbon. Add remaining ingredients and simmer for 5 minutes on medium heat. Remove from the heat.
Whisk all ingredients together in a small mixing bowl.
Pumpkin French Toast
Pre-heat a griddle pan over two burners on medium heat. Gently dunk each slice of pumpkin bread into the batter and set aside. Once all the bread is done, place on griddle and cook on each side until golden brown (similar to a grilled cheese sandwich). Take off the heat. Place 3 slices on each plate and top with cranberry maple syrup, whipped mascarpone, and toasted walnuts.