Description
The perfect breakfast for fall. Rich and creamy pumpkin filling stuffed between French bread and topped with nuts.
Ingredients
- 3 ounces, weight Reduced-fat Cream Cheese, Softened
- ⅓ cups Pumpkin Puree
- 2 Tablespoons Maple Syrup, Divided
- 1 teaspoon Cinnamon, Divided
- ¼ teaspoons Nutmeg
- 8 slices French Bread Baguette (or Other Crusty Bread)
- 1-⅓ cup Milk
- 4 whole Eggs
- 1-½ teaspoon Vanilla
- ½ cups Chopped Nuts
Preparation
In a medium bowl, mix together cream cheese, pumpkin, ½ Tablespoon of the maple syrup, ½ teaspoon of cinnamon and nutmeg. Divide the pumpkin mixture and spread across 4 pieces of bread. Place another piece of bread on top to form a sandwich.
Preheat a nonstick griddle to 375 degrees F.
In a medium bowl, mix together milk, eggs, remaining maple syrup, vanilla and remaining cinnamon.
Dip each sandwich in the egg batter and transfer to the griddle and cook until golden brown, about 3 minutes per side.
Serve with maple syrup and chopped nuts.
