Heat Shamrock Farms Whole Milk, Shamrock Farms Whipping Cream, and salt to 190°, stirring occasionally with a wire whisk. Remove from heat and gently stir-in lemon juice. Let stand 10-15 minutes until curds form. Pour through a cheesecloth lined strainer and drain for 20-30 minutes. Refrigerate until needed.
Pumpkin Toast Preparation:
Toss the pumpkin with melted butter, brown sugar, cinnamon, nutmeg, and salt. Roast at 400°F for 20-25 minutes, until caramelized and tender. Gently toss with maple syrup while warm.
Shamrock Farms’ Pumpkin Spiced Eggnog Sauce:
On medium-low, heat the Shamrock Farms Pumpkin Spice Eggnog and Shamrock Farms Heavy Whipping Cream until steaming but not boiling. Whisk yolks and sugar together in a separate bowl. Slowly temper the egg-sugar mix using 4 tbsp of the hot eggnog mixture, adding 1 tbsp at a time, then return everything to the saucepan. Cook over medium-low heat, stirring constantly, until the sauce reaches 170-175° and lightly coats the back of a spoon. Remove from heat and add vanilla, nutmeg, and salt. Strain through a fine mesh sieve. Serve warm or chilled.
Roast & Candy Walnuts:
Melt butter with brown sugar and maple syrup in a large mixing bowl. Add walnuts, cinnamon and salt and coat evenly. Spread onto a parchment lined sheet pan and bake at 325° for 8-10 minutes. Cool completely, then roughly chop.
Toast Bread & Assemble:
Butter the bread and griddle until deeply golden and crisp on both sides. Spread each warm piece of toast generously with homemade ricotta. Spoon roasted pumpkin over the ricotta and drizzle with warm eggnog sauce and finish with candied walnuts.
Breakfast is anything but boring when this Easy Breakfast Banana Split recipe makes an appearance! Cottage cheese naturally provides the healthy protein you need to power through the day.