Description
A perfect Thanksgiving breakfast.
Ingredients
- 16 ounces, weight Cream Cheese
- ½ cups Canned Pumpkin Puree
- 3 teaspoons Pumpkin Pie Spice, Divided Use
- 28 ounces, fluid Sweetened, Condensed Milk, Divided Use
- 5 whole Eggs
- 12 slices Bread
Preparation
In a stand mixer combine cream cheese, pumpkin puree, 2 teaspoons of pumpkin pie spice, and 1/2 cup sweetened condensed milk. Mix until smooth.
In a shallow dish combine eggs, and the remaining sweetened condensed milk and pumpkin pie spice, and mix until blended.
Line 12 muffin cups with foil, spray the foil with non stick baking spray.
Dip slices of bread into the milk and egg mixture, coating both sides, and fit the bread into the lined muffin tins forming a cup. Repeat with all 12 slices of bread.
Spoon pumpkin cream cheese mixture into the bread cups until level with the top of the tin.
Bake in a 350 degree F oven for 18 to 20 minutes. Let cool slightly, then pull out the French toast cups and remove foil. Serve with bacon or sausage and drizzle with maple syrup
