Cream Cheese Stuffed Pumpkin French Toast Recipe
This Cream Cheese Stuffed Pumpkin French Toast recipe offers a delicious twist on classic French toast by incorporating a creamy, spiced pumpkin filling. With warm autumnal spices and rich cream cheese filling sandwiched between slices of brioche bread, this dish is perfect for a cozy breakfast or brunch, topped with powdered sugar, maple syrup, and toasted pecans for extra flavor and crunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
Filling
- 8 oz cream cheese, softened
- ¼ cup light brown sugar, packed
- ¼ teaspoon ground cinnamon
Pumpkin French Toast
- 3 large eggs
- 1 cup milk of choice
- ½ cup pumpkin puree
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1 teaspoon vanilla extract
- 1 loaf brioche bread
- 2 tablespoons salted butter, for frying
- Powdered sugar, maple syrup, and/or toasted pecans, for topping
Instructions
- Prepare the Filling: In a medium bowl, combine the softened cream cheese, light brown sugar, and ground cinnamon. Mix well until smooth and fully combined. Set aside.
- Prepare the Pumpkin Egg Mixture: In another bowl, whisk together eggs, milk, pumpkin puree, ground cinnamon, ground nutmeg, ground cloves, ground ginger, and vanilla extract until thoroughly blended and smooth.
- Assemble the French Toast: Slice the brioche bread into thick slices. Carefully spread a generous amount of the cream cheese filling onto one slice of bread, then top with another slice to form a sandwich. Repeat with remaining slices as needed.
- Soak the Toast: Dip each filled sandwich in the pumpkin egg mixture, allowing both sides to soak up the liquid for about 15-20 seconds. Make sure the bread is fully coated but not completely soggy to maintain structure.
- Cook the French Toast: Heat a large skillet or frying pan over medium heat and melt the salted butter. Once melted and hot, place the soaked sandwiches onto the pan. Cook for about 3-4 minutes on each side, or until golden brown and cooked through.
- Serve: Remove the French toast from the skillet and place on serving plates. Dust with powdered sugar and drizzle with maple syrup. Sprinkle toasted pecans on top for added crunch and flavor. Serve warm and enjoy!
Notes
- Use brioche bread for a rich, buttery flavor and soft texture that holds up well when soaked.
- If you prefer, replace salted butter with oil or a non-dairy butter substitute to accommodate dietary preferences.
- Adjust the spices in the pumpkin egg mixture to suit your taste—more cinnamon or nutmeg can be added for a stronger autumn flavor.
- To save time, you can prepare the cream cheese filling a day ahead and refrigerate it.
- This recipe can be adapted to be gluten-free by using gluten-free bread.
