This morning deliciousness will be a new family favorite Fall food- Pumpkin Stuffed French Toast! Super easy to make with no need for opening a whole can of pumpkin because instead, you’ll use the Pumpkin Pie Wind & Willow Cheeseball & Dessert Mix.
8 thick-cut slices of French bread
1 block of cream cheese
1 box of Pumpkin Pie Wind & Willow Cheeseball Mix
3 eggs
1/2 cup milk
**optional Vietnamese Cinnamon, Pumpkin Dust
It’s best to use crusty French bread that had been sitting out a couple of days and not so fresh. Because it’s slightly tougher, it’s easier to slice the middle and make a pocket. Start with cutting your bread into 1? slices, then carefully slice a pocket into each one, kinda like a hot dog bun.
Make up the Pumpkin Pie Wind & Willow Cheeseball & Dessert mix according to directions.
Spoon a small amount of the mixture into the bread pocket, careful not to overfill the bread pocket.
Mix up well the egg and milk for dipping. You can also add a splash of vanilla and a dash of cinnamon or pumpkin pie spice to the mixture if you like.
Then dunk the slices in an egg and milk mixture and pan-frying in your med-high skillet, that has been lightly greased, Fry it until it’s golden and slightly crispy around the edges.
Serve hot with syrup, or whip cream and the very best with a heavy sprinkle of Pumpkin Dust to finish!
** You can also use ANY of the Wind & Willow Sweet Flavors of Cheeseballs & Dessert Mixes.
Recipe inspiration and picture from TheCookingJar.com