Pumpkin-Stuffed French Toast

Ingredients

• 0.3 cup pumpkin puree canned
• 0.5 teaspoon cinnamon 
• 4 large eggs 
• 2 tablespoons light-brown sugar packed
• 10 servings maple syrup 
• 8 slices whole-grain bread 
• 1 pinch nutmeg 
• 10 servings pecans toasted chopped
• 0.5 cup greek yogurt plain (not nonfat)
• 1 pinch salt 
• 4 tablespoons butter unsalted
• 1 tablespoon vanilla extract 
• 1 cup milk whole

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk
• wire rack

Directions

1. Preheat oven to 200F. Set a wire rack over a large baking sheet; place in oven.
2. Combine first 6 ingredients in a bowl; whisk until smooth.
3. Spread evenly over 4 slices of bread.
4. Place remaining 4 slices of bread on top to form sandwiches.
5. In a large dish, whisk milk, eggs and vanilla.
6. Place sandwiches in batter.
7. Let bread soak, about 1 minute per side.
8. Melt 2 Tbsp. butter in a nonstick skillet over medium heat.
9. Add 2 sandwiches; cook, flipping halfway through, until golden brown on both sides, 6 to 8 minutes total.
10. Transfer to rack on sheet in oven. Repeat with remaining sandwiches.
11. Top French toast with pecans and maple syrup, if desired, and serve.