Directions

1. In a baking dish add your pumpkin puree, Belfonte Heavy Whipping Cream, Belfonte Milk, eggs, vanilla extract, cinnamon, pumpkin pie spice, and salt and whisk until it all comes together and is well combined.
2. Dip your Brioche Bread into the mixture on both sides and place it into your buttered sauce pan on the stove over medium heat. Let cook on both sides, ensuring your bread is cooked thoroughly.
3. Remove from sauce pan and transfer onto a plate and continue with the rest of your brioche bread and pumpkin mixture.
4. To make the whipped cream, add your Belfonte Heavy Whipping Cream, maple syrup and cinnamon into a large measuring cup and whip until it thickens.
5. Add your whipped cream to your pumpkin French toast along with some pure maple syrup and enjoy!!