Pumpkin Pie Stuffed French Toast
Usher in the fall season with this heavenly pumpkin spice flavored french toast. Using French bread gives it depth, and the addition of pumpkin spice brings a wonderful aroma and taste. No French toast would be complete without Griffin’s Syrup. Warm the syrup before pouring over this brunch or breakfast treat.
Scale
Ingredients
Scale
- 4 slices (1 1/2 inch thick) slices of French bread
- 1/2 cup softened cream cheese
- 1/2 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/3 cup chopped Miller Pecan Co. Pecans
- 1 tablespoon sugar
- 4 Hansens eggs
- 1 cup Hiland Milk
- 2 tablespoons Cheatwoods Honey
- 1 1/2 teaspoon Griffins Vanilla
- Griffins Butter Pecan Syrup
- Cut a 3-inch pocket about 2 inches deep into each bread slice.
- In a medium bowl, beat cream cheese with electric mixer for 20 seconds on medium speed. Add sugar, pumpkin puree, pumpkin pie spice, pecans and vanilla, beat until smooth. Divide cheese mixture evenly into pocket of bread slices to form a sandwich. Place bread slices in baking dish and set aside.
- In a separate bowl whisk together eggs, milk, honey and vanilla. Pour egg mixture over bread slices pressing bread down slightly to absorb the egg mixture. Cover and chill for at least 2 hours or up to 24 hours, turning bread slices over once or twice during chilling time.
- Heat lightly greased griddle or frying pan to medium heat. Cook bread slices on hot griddle for 4 to 6 minutes or until golden brown, turning once throughout cooking time. Serve topped with Griffin’s Syrup.