Cinnamon Roll Pumpkin French Toast

For the toast:
In a wide, shallow bowl or dish whisk together eggs, milk, vanilla, salt, cinnamon, and pumpkin pie spice.

Dip each piece of bread in the egg mixture, allowing both sides to soak in the liquid (at least 20 seconds per side). Set bread aside on a plate to rest for 2 minutes.

For the cinnamon spread:
In a small bowl, mix together melted butter, pumpkin puree, brown sugar, cinnamon, pumpkin pie spice, vanilla and salt.

For the drizzle:
Whisk together (by hand or with a mixer) softened cream cheese and milk. Gradually add powdered sugar and whisk to combine until the mixture is smooth. Add additional milk 1 tablespoon at a time to reach your desired drizzle/spread icing consistency.

To assemble:
Preheat a large saute pan over medium-low heat and melt 1 tablespoon of butter. Place slices of bread into the pan. Don’t over-crowd your pan. Cook two slices at a time if you need to, and add the additional 1 tablespoon of butter for the second round of toast. Cook the bread approximately 3 minutes on the first side until golden. Before the bread slices are flipped, spread 1 tablespoon of the cinnamon and spice spread on the un-toasted side. Then flip and allow to it to toast for about 3 minutes, until bread is crisp and sugar spread is caramelized.

Plate the French toast, then drizzle or spread on the cream cheese mixture and serve!

Note: If you don’t have pumpkin puree on hand or want to create classic Cinnamon Roll French Toast: Omit the pumpkin puree from the drizzle/icing and increase brown sugar to 1/2 cup. Also omit pumpkin pie spice from the egg dipping mixture and the topping.