Sweet Surprise

Cinnamon pumpkin stuffed French toast from chef Michael Tucker of TPC Sawgrass • From the April 2012 Jacksonville Magazine

French Toast
2 pieces cinnamon raisin bread
½ cup pumpkin purée
2 T. cream cheese
2 tsp. cinnamon
2 tsp. pumpkin pie spice
1 tsp. Vermont maple syrup
3 eggs
¼ c. milk
1tsp. vanilla
1tsp. nutmeg
½ c. favorite cinnamon cereal
Amaretto Pecan Ice Cream
1 ½ c. whipping cream
1 ½ c. whole milk
6 eggs
¾ c. sugar
1 T. light corn syrup
3 T. Amaretto
½ c. toasted pecans
1 ½ tsp. vanilla bean extract

French Toast
Soften cream cheese, add pumpkin purée, set aside 1 tsp. pumpkin pie spice, cinnamon, and maple syrup. Mix eggs, milk, vanilla, nutmeg, remaining cinnamon and pie spice. Crush cereal and place on a plate. Lay out bread, spread out pumpkin mixture on one side and place other piece on top. Dunk in egg mixture and seal edges. Roll in cereal and place in fryer or a well-oiled skillet until golden brown. Place on a baking sheet and bake for two to three minutes, until middle is warm. Cut in half and serve.

Amaretto Pecan Ice Cream
Mix egg yolk, sugar and corn syrup together in a bowl and set aside. Heat milk and cream to a light boil, remove from heat, then add vanilla. Let sit for two minutes. Add cream mixture to egg mixture (add slowly so you do not cook the egg). Add Amaretto and pecans to mixture and cool for about 30 minutes. Set up ice cream machine, add mixture to cylinder and shut lid. Add ice around the cylinder and cover with rock salt, turn on machine. The machine should run around 30 minutes. Once machine is done turning, remove ice cream and transfer to a plastic tube and freeze for two to three hours.