Autumn: Baked Pumpkin French Toast Stuffed with Cream Cheese

Baked Pumpkin French Toast Stuffed with Cream Cheese:

Ingredients:

• Large Loaf of French or Italian Bread (any crusty dense bread could work for this)
• 7 Large Eggs
• 2 Cups Skim Milk
• 2 Teaspoons Vanilla Extract
• 2 Teaspoons Pumpkin Pie Spice
• 3/4 Cup Libby’s Canned “Easy Pumpkin Pie Mix”
• 4 Tablespoons Brown Sugar
• 1/2 cup Powdered Sugar
• 12 oz Cream Cheese
• Dash of Salt

Directions:

1. Cut bread into 1 inch cubes, and put one layer into lightly greased 9 x 13 pan.
2. Whisk together: eggs, milk, 1 teaspoon vanilla extract, pumpkin pie spice, and “Easy Pumpkin Pie Mix”.
3. Pour 1/2 of the mixture over the first layer of bread. Use fingertips to press down on bread so the pumpkin mixture soaks through all pieces.
4. Mix cream cheese, 1 teaspoon of vanilla extract, powdered sugar, and dash of salt.
5. Spread cream cheese mixture evenly over first layer of soaked bread.
6. Put another layer of bread pieces on top, and pour remaining pumpkin mixture over entire pan. Use fingertips to gently press bread to make sure all pieces are coated.
7. Cover and refrigerate overnight.
8. The next morning: Preheat oven to 350 degrees.
9. Sprinkle brown sugar and additional pumpkin pie spice over entire pan.
10. Bake uncovered for 35-40 minutes (depending on oven). The top should be golden brown and when lightly pressed it should bounce back and regain its shape (and not be visibly wet).
11. Top with maple syrup (if you’d like) and enjoy! -Images and Recipe by: Christytylerphotographyblog.com