Pumpkin Stuffed French Toast

The date of November 28th is also the day of National French Toast day. I have been able to enjoy french toast since I was a little girl and my mother made it for me. Now as a mother I make it for my family as well. I also love to eat french toast at any restaurant that serves it. If you have never had french toast it is as the kids would say "the bomb". Made up of bread that has been soaked in an "eggy" mix (normally egg and milk). The bread is then fried in butter or oil. 

It may seem odd but french toast did not originate in France. In fact it is not even a french dish. French toast has been around centuries dating back to the 4th century in Rome. If you enjoy a fun breakfast that does not take long to cook then French Toast is for you. 

For the Stuffing

1 cup pumpkin puree

3 ounces cream cheese, softened

½ tablespoon cinnamon

½ tablespoon nutmeg (or more to taste)

½ teaspoon allspice

1 tablespoon honey

1 tablespoon brown sugar

For the French Toast

4 slices bread (I used a light potato bread)

2 eggs

¼ cup milk

1 tablespoon maple syrup

Olilve oil as needed

For the stuffing, mix pumpkin, cream cheese, cinnamon, nutmeg, allspice, honey and brown sugar in a mixing bowl. Mix well until everything is combined. You can do this by hand or use a mixer. Set aside until ready to use. 

For the French Toast, heat a large pan to medium heat. Add about a teaspoon of olive oil and swirl to coat and warm the oil. In a separate wide bowl, add eggs and beat. Add milk and tablespoon of syrup. Mix well. Dip bread into the egg mixture and coat each side. Set into the pan and cook about 2-3 minutes, then flip and cook about 1-2 minutes more, or until the toast is cooked through but still slightly moist. Do this for each piece of bread.

With 2 serving plates, set one piece of French Toast onto each plate. Spoon the pumpkin mixture over the top of each, dividing it. Top each with the remaining French Toast.

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