Pumpkin Cream Cheese Stuffed French Toast
Ingredients
French Toast Batter
- 1/2 cup Farmer's Market Organic Pumpkin Puree
- 3 ea eggs
- 3/4 cup milk
- 1 Tbsp brown sugar
- 1 1/2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- butter for greasing the pan
- 10 slices of your bread of choice
Pumpkin Cream Cheese Filling
- 1/2 cup Farmer's Market Organic Pumpkin Puree
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
- pinch of salt optional
Instructions
Cream Cheese Filling
In a medium bowl, beat together cream cheese, pumpkin purée, powdered sugar, pumpkin pie spice, vanilla, and a pinch of salt until smooth and creamy. Transfer to a piping bag or a zip-top bag with the corner snipped off.
French Toast Batter
In a shallow dish, whisk together pumpkin purée, eggs, milk, brown sugar, vanilla, cinnamon, and pumpkin pie spice until smooth.
Fill and Cook
Heat a large skillet or griddle over medium heat and melt a little butter.
Pipe cream cheese filling on one slice of bread and top with another slice to sandwich together.
Generously dip each stuffed sandwich into the pumpkin batter, coating both sides well. Cook for 2–3 minutes per side, or until golden brown and cooked through.
Serve warm with maple syrup, butter, and whipped cream.
