Pumpkin Stuffed French Toast

1. Cut the brioche bread loaf into 6 thick slices. Cut a slit in the center of each thick slice. Set aside.

2. Add the crushed cornflakes to a ziptop bag, or food processor. Crush the cornflakes with a rolling pin, or grind in food processor. Pour crushed cornflakes into a large shallow bowl.

3. In a large bowl, whisk together 3 large eggs, 1/3 cup milk, ¼ cup pumpkin puree and 1 teaspoon ground cinnamon.

4. Make the Filling. In a large bowl, using a handheld mixer, or stand-up mixer, beat all ingredients together for the Pumpkin Filling, until smooth and creamy. Scoop the filling into the center slit of each thick slice of bread.

5. Melt 2 tablespoons butter over medium heat in a large skillet or on a griddle.

6. Dip the bread into the wet batter, coating both sides, and letting excess drip off. Then dip into the cornflakes. Work with 1-2 pieces at a time.

7. Cook over medium heat 2-3 minutes per side or until golden brown and crispy on each side. Repeat with remaining pieces.

8. Serve with maple syrup or powdered sugar and enjoy!