Make-Ahead Pumpkin French Toast

• 6 eggs
• 1 cup milk
• 1 cup canned pumpkin
• 1/2 cup sugar
• 1 Tbsp. vanilla
• 1 tsp. pumpkin pie spice
• 1/2 cup Philadelphia Cream Cheese Product
• 12 slices challah (egg bread), 3/4 inch thick
• 3/4 cup maple syrup

1. Blend eggs, milk, pumpkin, sugar, vanilla and pumpkin pie spice in blender until well blended.
2. Add cream cheese product; blend until smooth.
3. Pour into 13x9-inch dish.
4. Dip both sides of each bread slice in egg mixture, then arrange on bottom of same dish, stacking if necessary to fit; cover.
5. Refrigerate overnight.
6. Heat oven to 400F.
7. Place bread slices in single layer on baking sheets sprayed with cooking spray, letting excess egg mixture drip back into dish before placing bread on baking sheets.
8. Discard any leftover egg mixture.
9. Bake 12 to 15 min.
10. or until bread is puffed and golden brown, turning after 8 min.
11. Serve topped with syrup.

eggs, milk, pumpkin, sugar, vanilla, pumpkin pie spice, philadelphia cream cheese, egg bread, maple syrup

Taken from www.kraftrecipes.com/recipes/make-ahead-pumpkin-french-toast-149166.aspx (may not work)