Pumpkin Cream Cheese Stuffed French Toast
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)
Cream Cheese Filling
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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
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In a shallow dish, whisk together pumpkin purée, eggs, milk, brown sugar, vanilla, cinnamon, and pumpkin pie spice until smooth.
Fill and Cook
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Heat a large skillet or griddle over medium heat and melt a little butter.
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Pipe cream cheese filling on one slice of bread and top with another slice to sandwich together.
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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.
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Serve warm with maple syrup, butter, and whipped cream.
