Cream Cheese Stuffed Pumpkin French Toast

Cream Cheese Stuffed Pumpkin French Toast

Note: I like the taste of cream cheese with my French Toast.  I also have a sandwich iron which is what I use to crimp/seal the edges of the toast and make a pocket.  If you don’t have a sandwich iron, you can just add just add scoops or cream cheese on top and mix it in.  This is also good without cream cheese.  Sometimes in place of cream cheese I use bananas.

For 10 slices of toast/or 5 stuffed servings

10 pieces of Texas Toast/Thick cut bread

1/2 cup of Pumpkin puree

1 Tablespoon Sugar - optional

2 Tablespoons Cinnamon

Pinch of Ginger

4 eggs

Powder sugar

Cream cheese - optional

2 Tablespoons butter

Syrup

In a large bowl mix eggs, pumpkin puree, sugar, cinnamon and ginger.

Heat flat iron skillet and coat and melt butter coating surface over medium heat.

If you have sandwich iron turn on now

Dip bread in pumpkin mixture on each side and fry until lightly golden brown on each side (or until sliglhtly lighter than your preferred darkness of toast as it will continue to cook in sandwich iron if you are using one) or until desired doneness if you are not using sandwich iron.

Place slice cooked toast in sandwhich iron, top with cream cheese, then the second slice of toast.  Cook about 1-2 minutes more.

Sprinkle with powder sugar and drizzle with syrup (I like to heat my syrup up)

Enjoy!