Description
Pumpkin Cheesecake Stuffed French Toast is the ultimate in fall brunching!
Ingredients
- 8 ounces, weight Cream Cheese, Room Temperature
- ¼ cups Brown Sugar
- ½ cups Pumpkin Puree
- 2 teaspoons Vanilla Extract, Divided
- 1 teaspoon Ground Cinnamon, Divided
- ¼ teaspoons Nutmeg
- ¼ teaspoons Ground Clove
- ¼ teaspoons Ginger
- 1 pinch Salt
- 8 slices Sandwich Bread
- 4 Eggs
- ¾ cups Milk
- 1 Tablespoon Sugar
- 3 Tablespoons Butter
Preparation
In an electric stand mixer fitted with the paddle attachment, mix cream cheese and brown sugar on medium speed for 1–2 minutes until fluffy, scraping down the sides of the bowl with a spatula if necessary.
Add pumpkin puree, 1 teaspoon vanilla extract, ½ teaspoon cinnamon, nutmeg, clove, ginger and salt and continue to mix on medium speed for another minute or so until all ingredients are combined.
Spread mixture evenly on half of bread slices and press together with remaining half of bread to form sandwiches.
In a medium shallow bowl, whisk together eggs, milk, sugar, remaining ½ teaspoon cinnamon and remaining teaspoon vanilla extract.
Melt butter in a large, heavy skillet over medium high heat. Dip sandwiches in the egg mixture to coat. Place in the skillet and cook on both sides until golden brown (complete in batches if necessary).
