Pumpkin Cream Cheese Stuffed French Toast

…Ohh yes…this just happened! What is better than french toast? STUFFED french toast! Mmmm

Heat oven to 325*

  • 4 (1″) slices challah bread
  • 8 oz cream cheese, softened
  • ¼ cup pumpkin puree
  • ¼ cup brown sugar
  • 1 tsp vanilla extract
  • ½ tsp pumpkin pie spice
  • 2 eggs
  • 4 Tb butter, melted
  • 1½ cups milk, room temperature
  • 4 tsp vanilla extract
  • 4 Tb granulated sugar
  • ⅔ cup flour
  • ½ tsp salt

Step 1-Create a pocket in the challah slices by slicing into the center from one side. Place challah slices on a baking sheet and put in the oven for 8 minutes. Flip the bread over and bake for another 8 minutes. This will JUST dry out the bread, there should be no browning. Take slices off baking sheet on to a wire rack to cool.

Step 2-Meanwhile, smooth out cream cheese in a small bowl with a rubber spatula. Mix in pumpkin, sugar, vanilla and pumpkin pie spice. Set aside.

Step 3-In a shallow dish, mix together eggs, butter, milk, vanilla extract, sugar. Whisk in the flour and salt. Stuff the bread with the filling.

Step 4-Soak the bread without over saturating, about 40 seconds per side; repeat with the remaining slices. Swirl 1 tablespoon butter in the hot skillet. Transfer the prepared bread to the skillet in a single layer; cook until golden brown, about 1 minute 45 seconds on the first side and 1 minute on the second. Serve the French toast immediately. Continue, adding 1 tablespoon butter to the skillet for each new batch.

Recipe and photo by: Laura’s Sweet Spot

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