Pumpkin Pie Stuffed French Toast

Ingredients:

• 4 -1 ½ inch thick slices of French bread
• ½ cup cream cheese
• ½ jar Southern Okie Gourmet Pumpkin Spread (9oz)
• 1/3 cup chopped pecans
• 1 tablespoon sugar
• 4 eggs
• 1 cup Hi Land milk
• 2 tablespoons Cheatwood’s honey
• 1 ½ teaspoon Griffin’s vanilla
• Griffin’s Butter Pecan syrup 

Directions:

1. Cut a 3 inch pocket about 2 inches deep into each bread slice.
2. In a medium bowl, beat cream cheese with electric mixer for 20 seconds on medium speed.  Add sugar, pumpkin spread, pecans and vanilla, beat until smooth. 
3. Divide cheese mixture evenly into pocket of bread slices to form a sandwich. Place bread slices in baking dish and set aside.
4. In a separate bowl whisk together eggs, milk, honey and vanilla.  Pour egg mixture over bread slices pressing bread down slightly to absorb the egg mixture. Cover and chill for at least 2 hours or up to 24 hours, turning bread slices over once or twice during chilling time.
5. Heat lightly greased griddle or frying pan to medium heat.  Cook bread slices on hot griddle for 4 to 6 minutes or until golden brown, turning once throughout cooking time. Serve topped with additional Southern Okie Gourmet Pumpkin Spread and syrup.