Yesterday was Halloween and I am sure many of you had little (or huge in our case) pumpkins out front that looked something like this:
After an hour of baking I ended up with a pumpkin mess like this. Poor little girl. (Yes, my pumpkin was a girl, those are eyelashes above not eyebrows.)
I scraped out all the soft pumpkin meat.
1 loaf of french bread
Mix until smooth.
Take your french loaf and cut it into 3 inch pieces. In each piece, cut the center out to create a “pocket” for the cream cheese mixture.
Using a small spoon stuff each piece with the mixture. (I imagine this could be done the night before and left in the refrigerator overnight.)
Next you will need to make your french toast batter. Combine 1 egg, 1 cup of milk, 2 tablespoons of sugar, 1/3 cups of pumpkin puree and 1 tablespoon of pumpkin mix into a shallow dish.
Whisk together. Also at this time, put your skillet on the stove with some butter or oil in it and heat over medium heat until it is hot.
Let the dipping begin!! Dip each piece of french toast in the batter. I like to let mine soak it up a little.
Place each piece in your skillet and cook until golden on the side that is down.
Flip the toast over and cook on the other side until done. The center filling should be warm.
You are done! Serve it dusted with some powered sugar or covered in maple syrup and ENJOY!!
Nothing says fall like this Pumpkin Cream Cheese Stuffed French Toast!