- 6
Ingredients
- 6 oz. 1/3-less-fat cream cheese, softened
- 3/4 cup pumpkin puree (not pumpkin pie mix)
- 2 tbsp sugar
- 3/4 tsp ground cinnamon
- 3/4 tsp freshly grated nutmeg
- 16 slices French country-style bread
- 1 3/4 cups 1% milk
- 8 eggs
- 1/4 cup pure maple syrup
- 3 tsp vanilla extract
- 1/2 tsp salt
- 1 cup chopped pecans, toasted
Preparation
Step 1
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