French toast soaked in a pumpkin and spice custard and stuffed with orange-scented cream cheese. Served with butter, pure maple syrup, and dusted with pumpkin-pie-spiced powdered sugar.
Yields: 8-10 slices
In a mixing bowl, whisk together the milk, eggs, vanilla, orange juice, pumpkin, pumpkin pie spice, and sugar. Heat a griddle medium to medium-high heat. Melt some butter in the pan. One slice of bread at a time, dip in the custard mixture, coating both sides. Place the coated bread directly into the hot, buttered pan. Cook each slice until browned and cooked through, about 2-3 minutes per side. Keep the slices warm in a 200 degree over while you make the rest.
!To Make the Orange Cream Cheese:
In the bowl of a stand mixer, fitted with the whisk attachment, beat together the softened cream cheese, powdered sugar, orange zest and juice, and vanilla until smooth.
!To Assemble and Serve:
Spread one hot slice of Pumpkin French Toast with Orange Cream Cheese. Top with another slice of French toast and slice the toast on the bias. Continue with the remaining slices. Serve with butter, pure maple syrup, and a dusting of pumpkin pie spiced powdered sugar.