Crunchy Stuffed Pumpkin French Toast

• 2 Tablespoons Cream Cheese
• 1 Tablespoon Pumpkin, Canned (not Pumpkin Pie Filling)
• 1/2 teaspoons Stevia Or 1 Tablespoon Sugar (to Taste)
• 1/8 teaspoons Pumpkin Pie Spice Or Cinnamon
• 2 slices Wheat Bread
• 1 whole Egg Or 1/4 Cup Egg Substitute
• 1 Tablespoon Milk, Non-fat
• 1/2 teaspoons Vanilla Extract
• 1/4 cups Corn Flakes Cereal, Crushed

1. In a small bowl, mix together cream cheese, pumpkin, stevia and pumpkin pie spice. Spread mixture onto bread. Put bread slices together to make a sandwich.
2. In a shallow bowl, add egg, milk, and vanilla; mix until combined.
3. In another bowl, add crushed corn flakes.
4. Spray a skillet with cooking spray and set over medium heat. Carefully take bread and dip in egg mixture, coating both sides of the bread. Then dip both sides of bread into the corn flake mixture.
5. Place in the skillet and cook each side until golden brown, about 2-3 minutes per side.

cream cheese, pumpkin, sugar, pie spice, bread, egg, milk, vanilla, ubc

Taken from tastykitchen.com/recipes/breakfastbrunch/crunchy-stuffed-pumpkin-french-toast/ (may not work)