Monday, October 6, 2014

Pumpkin Cream Cheese Stuffed French Toast

I created this in my head last week as a breakfast for October General Conference. Pumpkin pie meets cheesecake and french toast - it is the perfect fall breakfast! Golden, flaky and buttery on the outside and warm and creamy in the center. The filling just melts in your mouth.The flavors of the maple, cinnamon and delicate pumpkin along with the richness of the cream cheese all on Hawaiian sweet bread is pure bliss!

Pumpkin Cream Cheese Stuffed French Toast

  • 1 loaf of Hawaiian Sweet Bread (It's yellow, the slices are huge, no other bread will do justice, I get mine at Walmart)
  • 8 large eggs
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 15 oz can of pumpkin 
  • 1 8 oz pkg cream cheese
  • 3/4 cup sugar
  • 1/2 tsp salt
  • 1 tsp pumpkin spice
  • 12 oz can evaporated milk
  • 3 Tbsp butter
  • Whipping cream 
  • Maple Syrup

Tip: Assemble sandwiches the night before, cover with plastic wrap and chill in fridge. The cold sandwiches hold together much better, pumpkin filling sets firmly and makes it easier when dipping in egg and frying/grilling. 

Make pumpkin pie filling 1-2 hours ahead of time. Make according to directions on the back of pumpkin can except pour in a casserole dish ( 2 eggs, evaporated milk, salt and sugar). Use the pumpkin spice in lieu of the cinnamon and clove. Bake according to directions and then allow to cool for at least 15 minutes.

Spread softened cream cheese on each slice of bread. Spoon heavy heaps of pumpkin filling on bottom slices. Place on top slice to complete sandwiches.

Mix together remaining eggs, cinnamon and vanilla. Heat up grill to medium high (350 degrees). Melt 3 Tbsp of butter onto grill. Dip sandwiches into egg and place on grill. Grill all sides until golden. Top with maple syrup and whipped cream (I make mine homemade). Enjoy!