Pumpkin stuffed French Toast

pumpkin stuffed french toast



During the week, it’s hard to find inspiration when everyone is running around like mad trying to get to work and school on time.
Stella and I are breakfast lovers, but I don’t always put a lot of thought into the Monday – Friday.
More often that I’d care to admit cereal makes an appearance.
But…with a little planning, it really doesn’t take much time at all.
I just need to remind myself of this when I’m searching for white knee socks:)
Pumpkin stuffed French Toast
 for four people use:
8 slices of bread
pumpkin cream cheese {equal parts pumpkin butter and cream cheese – if you prefer homemade}
3 eggs
milk/cream – about 1/2 cup
1 tsp cinnamon
1/4 tsp nutmeg
heat pan or griddle to med heat
I always like to butter my pan just a little
whisk together the cream and eggs
add in the cinnamon and nutmeg
spread 4 of the slices of bread with the pumpkin cream cheese
top with remaining 4 slices
soak each sandwich in the egg
flip to soak the other sides
cook both sides
until the toast is golden brown and the custard is cooked through
serve with powdered sugar or maple syrup