Pumpkin Cream Cheese Stuffed French Toast
- 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
- This recipe is vegetarian
- Produce
- Pecans, toasted (1 cup)
- Pumpkin puree (3/4 cup)
- Cooking & Baking
- Cinnamon, ground (3/4 tsp)
- Maple syrup, pure (1/4 cup)
- Nutmeg (3/4 tsp)
- Salt (1/2 tsp)
- Sugar (2 tbsp)
- Vanilla extract (3 tsp)
- Bread & Baked Goods
- French country-style bread (16 slices)
- Dairy
- 1% milk (1 3/4 cups)
- 1/3-less-fat cream cheese, less-fat (6 oz.)
- Refrigerated
- Eggs (8)
Preparation
Read recipe preparation on cookincanuck.com
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Recipe Stats
Published October 7, 2011 (1 year ago).
67 people saved this recipe.
