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Pumpkin Stuffed French Toast (Gluten Free)

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Ingredients
  

  • 6 slices GF white bread (Canyon Bakehouse - Honey White)
  • 3 large eggs
  • 1 cup milk
  • 1 tsp pumpkin pie spice
  • 1/2 tsp vanilla extract
  • Pinch of salt
  • 3/4 cup pumpkin puree
  • 2 tbsp coconut sugar
  • 3 tbsp unsalted butter
  • Powdered sugar & maple syrup for garnish

Instructions
 

  • In a medium bowl, whisk eggs, milk, pumpkin spice, vanilla extract, and salt until combined.
  • In a small bowl, mix pumpkin puree and coconut sugar until combined, then spread a thin layer of pumpkin puree on each slice of bread.
  • Sandwich 2 slices of bread together and soak in the egg batter on both sides. In a large cast iron skillet over medium heat, melt 1 tbsp of butter and cook the French toast on each side until golden brown, for about 2-3 mins. Repeat the process, garnish with powdered sugar and maple syrup.
  • Enjoy immediately. It's hella good!