Pumpkin Cream Cheese Stuffed French Toast

Ingredients

• Salt
• Butter
• Eggs
• Milk
• Egg
• Cinnamon
• Cream cheese
• Maple syrup
• Vanilla
• Nutmeg
• Pumpkin puree
• Cream
• Pecans
• Cooking spray

Directions

1. Preheat oven to 200 degrees F.
2. In a medium bowl, mix together cream cheese, pumpkin puree, 1 tablespoon maple syrup, cinnamon and nutmeg until fairly smooth (it's okay if there are a few lumps).
3. Divide the pumpkin mixture across 6 pieces of bread. Place the pieces of bread on top to form sandwiches.
4. Preheat a nonstick griddle to 375 degrees or a large nonstick skillet over medium heat. With a nonstick griddle, it's not necessary to use any butter, but you may find you need to coat a nonstick skillet with some butter or cooking spray.
5. In a medium bowl, whisk together milk, eggs, maple syrup, vanilla and salt. Transfer to a shallow dish.
6. Place sandwiches in the egg batter, working with 2 at a time. Let the mixture soak into the bread, about 1 minute per side.
7. Transfer the sandwiches to the prepared griddle or skillet and cook until the bread is golden brown, about 3 minutes per side.
8. Transfer to the oven to keep warm, laying the French toast in a single layer on a wire rack set over a large baking sheet.
9. Repeat with remaining sandwiches.
10. Serve with toasted pecans and maple syrup.