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
- Blend eggs, milk, pumpkin, sugar, vanilla and pumpkin pie spice in blender until well blended.
- Add cream cheese product; blend until smooth.
- Pour into 13x9-inch dish.
- Dip both sides of each bread slice in egg mixture, then arrange on bottom of same dish, stacking if necessary to fit; cover.
- Refrigerate overnight.
- Heat oven to 400F.
- 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.
- Discard any leftover egg mixture.
- Bake 12 to 15 min.
- or until bread is puffed and golden brown, turning after 8 min.
- 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)