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- For the Cream Cheese Filling:
- 8 ounces cream cheese, softened
- 1 teaspoon fresh orange zest
- 1 tablespoon crystallized ginger, minced
- 1/3 cup powdered sugar
- For the French Toast:
- 12 slices french bread, cubed
- 1 cup milk
- ½ cup pumpkin puree
- 3 eggs
- 2 tablespoons butter, melted
- ¼ cup brown sugar
- 1 teaspoon vanilla (I used vanilla bean paste)
- 2 teaspoons pumpkin pie spice
- ¼ cup pecans, roughly chopped
- fine sea salt
View Full Recipe at Alaska from Scratch
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