Pumpkin Custard Stuffed French Toast

Serves 8 - 10.

French Toast:

12 cups of Italian or French bread (slightly less than a one pound loaf) cut into 1-inch cubes, divided
8 eggs
2-1/4 cups milk
1/4 cup maple syrup
¼ teaspoons salt
2 tablespoons butter, melted

Pumpkin Filling:

1 - 8-oz. package reduced fat (or regular) cream cheese, softened
2/3 cup canned pumpkin puree
1 egg
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/2 cup maple syrup
2 tablespoons butter

Powdered sugar

For Pumpkin Filling:

In mixing bowl, beat cream cheese with pumpkin puree until smooth.  Add egg and mix, scraping bowl.  Add spices and maple syrup and mix thoroughly. Set aside.

For French Toast:

The night before baking, lightly grease a 9 x 13 baking pan.  Distribute half of the bread cubes over the bottom of the pan.  Spread Pumpkin Filling evenly over the bread cubes. Top with remaining bread cubes.  In a large bowl, beat together eggs, milk, maple syrup, salt, and melted butter.  Pour egg mixture evenly over bread cubes.  Dot with remaining 2 tablespoons butter.  Cover pan and refrigerate overnight.

When ready to bake, remove pan from refrigerator 30 minutes before baking.  Preheat oven to 350 F.  Cover pan with aluminum foil and bake for 30 minutes.  Remove foil and continue baking for an additional 30-40 minutes, or until golden brown and center is set.

Sprinkle top of French Toast with powdered sugar.  Serve with maple syrup.