Jan's Cream Cheese Stuffed Pumpkin French Toast

FRENCH TOAST BATTER
1/2 cup Libby's Pure Pumpkin (not pie filling)
1 teaspoon McCormick's Pumpkin Pie Spice
1 teaspoon Vanilla
2 Tablespoons Sugar
4 Extra Large Eggs
1/4 cup Whole Milk
1/2 cup Pumpkin Pie Spice...
International Delight Creamer

CREAM CHEESE STUFFING
8 ounce package of Philadelphia Brand Cream Cheese, softened
2 Tablespoons Sugar
1 teaspoon Vanilla

FRENCH TOAST BATTER

Whisk everything in a bowl, until well combined. Pour into a flat dish for dipping the bread.

CREAM CHEESE STUFFING

Beat well, until well combined and smooth.

ASSEMBLY

Spread cream cheese mixture between 2 slices of bread for each serving.  Heat Griddle to 375-400° and once heated, melt shortening or use oil to grease the griddle and heat til hot. Dip the French Toast in the Pumpkin Dip and let soak for a minute on each side, making sure you don't leave any dry spots. Put onto Hot Griddle and cook until nicely browned. Flip and cook until the other side is nicely browned too. Serve, topped with a dollop of Whipped Cream, toasted pecans and a dash of Pumpkin Pie Spice.  (4 Servings).