For awhile, I've been wanting to make some sort of stuffed french toast for dinner but something always came up which put that out of the question. On Monday I decided "to heck with it" and just did it. I had pureed pumpkin already waiting for me in the fridge.I creamed together 3/4 cup of the pureed pumpkin with 8 ounces of cream cheese along with some cinnamon, nutmeg, and allspice (my favorite spices to use with pumpkin!).
I love using Texas Toast when I make french toast because of its thickness-- the slices are 1 inch thick! Great for french toast, and even better for stuffed french toast! After making the filling, I sliced a pocket in the slices of bread with a knife and left about 1/4-inch around the other three sides.
Then, using a spatula, I filled the 'pockets' with the pumpkin cream cheese. I then dunked the stuffed bread slices into the egg mixture (5 eggs whisked with a little milk, cinnamon, and melted butter); one side, then the other.
Then they went into an already hot pan--after it gets hot, put the heat to medium so that the outsides won't burn before warming the inside. The girls were pretty hungry so I couldn't get a good picture before they were inhaled, but you are aiming for a nice even brown. Mine are a little uneven, but like I said, I had to hungry girls not concerned with even browning--just french toast with butter and maple syrup!
If you give this a go, I really hope you enjoy them! I will use any excuse possible to eat chocolate, so of course I slathered some Nutella on mine then topped with maple syrup--I highly recommend this! My hubby likes giving them a good layering of butter then sifting some powdered sugar on top. The melted butter mixes with the powdered sugar for a pretty sweet topping to any piece of french toast, pancake, or waffle!