After we have all stuffed ourselves full of delicious turkey and all the fixins’ on Thanksgiving, we will manage to find a way to consume a little bit of pie!Â At our family’s Thanksgiving dinner, we can’t just have one kind of pie. We must have pie to satisfy everyone — cherry, apple, pecan, pumpkin, peach… the list seems to go on and on.Â With all of this variety comes a lot of leftover pie.Â
Personally, I am not a huge fan of pumpkin pie.Â You will not see me wasting precious calories on a slice of it.Â It just isn’t my thing.Â But for some reason, I always seem to end up with a half eaten pumpkin pie in my kitchen.Â Where’s that peach that I am so fond of?Â Oh, yeah, I ate it already.Â That just leaves that sorry half of a pumpkin pie left.Â I usually end up tossing it because McGeeky doesn’t like it much either but that seems like such a waste.Â What to do?
I decided to recycle my pumpkin pie into a dish for the brunch that we will have after a long morning of Black Friday shopping!Â Since I devised this recipe on my own, it is insanely simple.Â I don’t really do “complex” in the kitchen.Â I can hammer out an international marketing plan with ease, but I become quite flustered when I attempt a recipe with too many steps in it.Â And some day, maybe someone can explain to me why it is necessary to sift ingredients?Â Really?Â Doesn’t that just dirty one more thing?Â But I digress. Back to my simple stuffed French toast recipe that does not involve sifting!
|Pumpkin Pie Stuffed French Toast
Combine leftover pie filling with block of cream cheese until well blended. Slice bread thickly and line a greased casserole dish with the bread. Spread the mixture over each slice of bread. Sprinkle salt over top. Lightly beat eggs with the heavy cream and pour over coated bread slices. Place in refrigerator overnight. Heat oven to 350 degrees. Bake until golden brown and the eggs are solid, approximately 20 to 30 minutes.
Take your leftover pie and scoop out the insides into a mixing bowl.Â I had a little less than half of a pie left.Â To this, add a block of softened cream cheese.
Mix until well combined.Â Next, slice up a loaf of crusty bread.
Place the pieces into a casserole dish that you remembered to first spray with cooking spray.Â Don’t be like me and forget and have to go back and take all the bread out that you had artfully arranged.Â Spread your pumpkin pie mixture onto the bread slices.
Now, crack some eggs into a bowl.Â I used 8.Â I like eggs.Â To make sure you gain the maximum amount of weight possible over this holiday season, add some heavy whipping cream to your eggs.Â If you don’t happen to have this in your refrigerator, use milk instead.Â I am not picky, I won’t be eating yours.
Add a bit of salt along the top.Â I honestly don’t know if the salt matters or not, but my foodie friends seem to like to add that coarse salt to everything so I just follow suit.Â You don’t really need to add any other spices because there is so much flavor in the pie already.Â Then pour the egg mixture over the whole thing.Â Or you could pour the egg mixture on and then salt it.Â OR, you could add the salt to the egg mixture.Â I love recipes with options!
Now stick this baby in the refrigerator and go take a nap so you are ready to shop early the next morning!Â Once you have fought the crowds at your local stores, head back home and slide your stuffed French toast dish into the oven at 350 degrees for about 20-30 minutes.Â You want the eggs to firm up and the top to brown.
Slice it up and serve with maple syrup on top.Â All of my taste testers declared it a Jo kitchen victory!