French Toast with Michigan Apples and Pumpkin Cream


For the french toast batter:

  • 1 cup milk
  • 6 eggs
  • 2 tsp. vanilla extract
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground cloves


For the pumpkin cream topping:

  • 1 cup whipping cream
  • 6 Tbs. Brownwood Farms Pumpkin Butter (Add to Cart)
  • 3 Tbs. powdered sugar


For the french toast:

  • 1 jar Brownwood Farms Michigan Apple Premium Pie Filling
  • 6 slices sourdough bread
  • Butter as desired



  1. Combine the ingredients for the batter in a 9×12 glass baking dish; whisk briskly.
  2. Arrange the slices of sourdough bread in the batter.  Allow to soak for 15 – 20 minutes turning several times.
  3. While the bread is soaking, whip the cream with an electric mixer on high speed until it begins to firm up.
  4. Add the powdered sugar and continue to whip until stiff and firm.
  5. Fold in the Pumpkin Butter (Add to Cart), mixing gently and thoroughly.  Set aside in the refrigerator.
  6. Cook the soaked bread on a buttered griddle or large saute pan on medium heat until golden brown on both sides, making sure the batter is cooked all the way through.
  7. Heat the Michigan Apples in the microwave for 30 seconds
  8. Place the cooked french toast onto plates, top with the warmed Michigan Apple Premium Pie Filling and the Pumpkin Cream