Cream Cheese Stuffed Pumpkin French Toast.

To make the egg mixture, combine the eggs, milk, 1 teaspoon vanilla extract, cinnamon, nutmeg, cloves and 2 tablespoons of honey to large bowl. Whisk together until fully combined. Set aside.
For the cream cheese filling, add the the softened cream cheese to a separate bowl. Add the 3 Tablespoons of honey and 1 teaspoon of vanilla. Beat together until smooth.
Taking one slice of brioche bread, spread a generous layer of the cream cheese mixture onto the bread. Top with a second slice of bread, creating a sandwich. Repeat for the remaining bread. You will have five cream cheese stuffed sandwiches.
Taking one cream cheese sandwich at a time, dip it into the pumpkin egg mixture. Flip and coat the other side. Make sure the entire sandwich has been fully coated in the pumpkin egg mixture. Repeat for all the sandwiches.
Add a little butter or oil to a large skillet or griddle over medium heat.
Place the coated French toast onto the hot skillet. Cook until golden brown and all the egg has set on the side you are cooking. Flip and cook the other side. The French toast is done when all the egg mixture has fully set. The internal temperature should reach at least 160 degrees F. when done. Remove from the heat and enjoy with butter, maple syrup, whipped cream or a dollop of yogurt.