Pumpkin French Toast Stuffed with Orange Cream Cheese

For the French toast:
Preheat oven to 200 F. 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. Put cooked toast onto a baking sheet and keep in the oven while you make the rest.

For 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 French toast with the orange cream cheese. Top with another slice of French toast and slice the toast on the bias. Continue with the remaining slices.

In a small bowl, sift together the powdered sugar and pumpkin pie spice. Serve French toast with butter, pure maple syrup and a dusting of pumpkin pie spiced powdered sugar.