Ingredients

Filling

• 180 g full-fat cream cheesethe block, not the tub; spreadable is too loose and runs out in the pan
• 100 g pumpkin puree
• 35 g light brown sugar
• 1/2 tsp cinnamon
• 1/4 tsp ginger
• 1/4 tsp freshly grated nutmeg
• 1/2 tsp vanilla

French toast

• 8 thick brioche slicesthick cut, ideally a day old
• 3 eggs
• 180 ml whole milk
• 50 ml double cream
• 1 tsp vanilla
• 1 tsp cinnamon
• 1/4 tsp fine sea salt
• 30 g butter

Sauce

• 50 g butter
• 100 ml maple syrup
• 1/4 tsp flaky sea salt

Method

1. 01

   Beat the filling

   Beat the cream cheese with the pumpkin puree, light brown sugar, cinnamon, ginger, the pinch of nutmeg and vanilla until completely smooth and thick enough to hold a soft peak. Work it cold, straight from the fridge. A warm filling runs out of the sandwich the moment it hits the pan.

   180 g full-fat cream cheese · 100 g pumpkin puree · 35 g light brown sugar · 1/2 tsp cinnamon · 1/4 tsp ginger · 1/2 tsp vanilla

2. 02

   Build the sandwiches

   Spread the filling over 4 of the 8 brioche slices, stopping about 1.5 cm from the edges, and top with the remaining slices. Press firmly all the way round the border with the heel of your hand so the two slices seal to each other.

   8 thick brioche slices

   Leave a clear borderOverfilled sandwiches split at the seam and the filling burns on the pan.

3. 03

   Dip, briefly

   Whisk the eggs, milk, cream, vanilla, cinnamon and the pinch of salt in a wide dish. Dip each sandwich for about 10 seconds a side. These are twice as thick as ordinary French toast, so a long soak will leave the middle wet.

   3 eggs · 180 ml whole milk · 50 ml double cream · 1 tsp vanilla · 1 tsp cinnamon

4. 04

   Fry gently

   Melt a little of the 30 g butter in a large non-stick frying pan over medium-low heat and cook the sandwiches for 3-4 minutes a side, pressing lightly with a spatula. Medium-low is essential: the outside is ready in half the time the filling needs to warm through. They are done when deeply golden and the filling feels hot if you touch the side of the sandwich.

   30 g butter

   If the middle is still coolLow heat, lid on for a minute or two. The steam warms it without darkening the outside.

5. 05

   Make the maple brown butter

   While they fry, melt the butter in a small saucepan over medium heat and let it foam and then brown, 3-4 minutes, until the solids are hazelnut coloured. Take it off the heat, stir in the maple syrup and the pinch of flaky salt.

   50 g butter · 100 ml maple syrup

6. 06

   Slice and serve

   Cut each sandwich in half on the diagonal so the filling shows, and pour the warm maple brown butter over at the table.