It's the Great Pumpkin Cheesecake French Toast, Charlie Brown! That's actually not a show, but we would so watch it if it were. Instead of a delight for the eyes and ears, you'll have to make do with a delight for the taste buds and stomach. French toast with a creamy, pumpkin-y topping that has cheesecake's richness in spades, makes for a breakfast-for-dinner that's both delicate and filling. Good grief!
Toast bread in a toaster until lightly browned. Alternatively, heat oven to 450 degrees and toast directly on oven rack, 2-3 minutes.
Make the Pumpkin Cheesecake Topping
Add cream cheese, canned pumpkin, ⅓ the powdered sugar (reserve remaining for batter and garnish), half the pumpkin pie spice (reserve remaining for batter), and a pinch of salt in a mixing bowl.
Mix until thoroughly combined and a creamy consistency. Refrigerate until use.
Make the Batter
Melt butter in a small pan or microwave.
Add vanilla almond milk, liquid egg, self-rising flour, half the remaining powdered sugar (reserve a pinch for garnish), melted butter, remaining pumpkin pie spice, and a pinch of salt into a large mixing bowl. Mix until combined.
Cook the French Toast
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Dip toast in batter, 10-12 seconds per side. Do not over soak, or bread will fall apart.
Working in batches, add toast to hot pan and cook until browned, 3-5 minutes per side.
Remove to a plate.
Finish the Dish
Plate dish as pictured on front of card, garnishing with maple syrup and reserved powdered sugar. Bon appétit!