One of my favorite breakfast spots in the area makes this amazing stuffed french toast that’s to die for. They are, however, closed on Sundays, which would only be like the perfect brunch day. So obviously it was only a matter of time until I had to try and recreate so I could have it anytime. Ahh the convenience of it 😉 And of course I will still go and have breakfast there, some days there is nothing better than to just sit down and have someone do all the work for you, including the dishes 🙂
Here’s my version using, you guessed it, some of that pumpkin that’s still left over from making pumpkin lattes, mini tartletts and goat cheese pumpkin ravioli. If you cook for one or two people only, you gotta be inventive and use what you have several different ways, so it doesn’t go bad, and I am not one to waste anything if I can help it, so bare with me if you feel pumpkin OD coming on. I’ll be onto something else soon, I promise.
Any bread will work for this, crusty bread just has to be soaked a bit longer. We used to make a dish like this back home, using any leftover day old bread, although we didn’t call it ‘french toast’, and we did not stuff it with anything.
- 4 slices of toast bread (or any day old bread, roughly equivalent in size, I used Ezekiel)
- 2 eggs, beaten
- 1/2 cup milk, warm
- coconut oil for cooking
- 4 oz cream cheese
- 1/4 cup pumpkin puree
- 2 tbsp granulated palm sugar, or sweetener of choice
- 1/4 tsp cinnamon
- 1/4 tsp pumpkin pie spice
- optional grated coconut for garnish, toasted if desired
- Soften cream cheese, and stir until smooth
- Add the spices, sugar and the pumpkin puree, mix until incorporated.
- Place milk and eggs in two separate deep flat dishes
- Turn the bread in the milk, then turn in the beaten egg and place in heated skillet. Cook until golden brown, then flip over to cook the second side. Remove from pan and set aside and keep warm.
- After making the second slice, while still in the skillet, top with 3 tblsp pumpkin cream cheese mix and top with another slice of french toast, and sprinkle with toasted coconut. (If your skillet is big enough, you might be able to cook all four slices at once, but mine only fits 2)
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