Vegan Cream Cheese Stuffed Pumpkin French Toast

Make a flax egg by combining 1 tbsp flaxseed meal with 2.5 tbsp water in a small bowl. Let it sit for 5 minutes to thicken.

Slice a loaf of bread into 5 thick slices.

Spread 1-1.5 tbsp of vegan cream cheese on one side of a bread slice and fold it in half.

In a shallow bowl, mix unsweetened almond milk, organic pumpkin purée, cinnamon, pumpkin pie spice, vanilla, and 2-3 tsp of maple syrup.

Add the flax egg (or regular egg if not vegan) to the mixture and combine all ingredients.

Soak each folded bread piece in the mixture, ensuring both sides are coated.

Heat a pan with coconut oil over medium heat.

Cook each bread slice for 3-4 minutes on each side until golden brown.

Serve the stuffed pumpkin French toast with a drizzle of maple syrup and a sprinkle of pumpkin spice.