I’ve been craving something pumpkin spice since the weather has gotten chilly. And I’m not talking about just Pumpkin Spice Lattes from Starbucks.
There’s a local diner here that serves French toast stuffed with strawberries and cream cheese and it’s always a delicious treat. I usually regret getting it after I eat a plate of it because it’s so darn sweet. When I woke up, I thought about this diner. And I thought about pumpkins. And this is how this recipe was born.
For the Egg Mixture:
-2 Large Eggs
-1/2 Cup of Milk
-1 teaspoon Pumpkin Spice
-1/2 teaspoon Vanilla
For the Filling:
-1 Loaf of Fresh Bread
-1/2 Cup Pumpkin Puree
-4 oz. Cream Cheese, softened (I used low fat)
-2 teaspoons Pumpkin Spice (Adjust to your liking)
-1 Tablespoon Maple Syrup, Optional
Tip: Allow adequate time for your cream cheese to soften, up to a half hour. If it isn’t soft it’ll be lumpy in the mixture.
Prepare the egg mixture. Put milk, eggs, vanilla, and pumpkin spice into a shallow glass dish.
Cook each side until golden brown and no longer eggy.
When done with each piece, place on a sheet in the oven on warm.
Top each piece with powdered sugar and pecans or almonds. Drizzle maple syrup on top, if desired.