Vegan Cream Cheese Stuffed Pumpkin French Toast

First, make a flax egg (use a regular egg if not vegan and skip this step). Take 1 tbsp flaxseed meal + 2.5 tbsp water and whisk it together in a small bowl. Set aside for 5 minutes to let it thicken and get an egg like texture. Slice a loaf of bread into 5 thick slices. Add about 1-1.5 tbsp vegan cream cheese on one side of a slice, then fold in half. In a shallow bowl big enough for your bread to fit, combine 3/4 cup unsweetened almond milk, 2 tbsp organic pumpkin purée, 1 tsp cinnamon, 1/2 tsp pumpkin pie spice, 1/2 tsp vanilla, and 2-3 tsp maple syrup (depending on desired sweetness). Mix in the flaxseed egg (or regular egg if not vegan) and mix all the ingredients together well. Soak each piece of the folded bread on both sides and add to a pan with coconut oil. Cook over medium heat for 3-4 minutes on each side. Top with a little maple syrup and pumpkin spice.