Cream Cheese Stuffed Pumpkin French Toast

Pumpkin stuffed french toast sliced open on a plate.

5 from 1 vote

Cream Cheese Stuffed Pumpkin French Toast

This cream cheese stuffed pumpkin french toast is cozy, rich, and perfect for fall mornings. Thick slices of brioche bread are filled with sweet cinnamon cream cheese, dipped in pumpkin-spiced custard, then pan-fried until golden. Served with maple syrup and crunchy toasted pecans, this decadent fall breakfast feels like dessert on a plate.

Prep Time30

Cook Time15

Total Time45

Course: Breakfast

Cuisine: American

Servings:

Calories: 515kcal

Author: Callan Wenner

Equipment

Mixing bowls
Serrated knife
Large frying pan

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 teaspoons vanilla extract
1 loaf Brioche bread
2 tablespoons salted butter for frying
Powdered sugar, maple syrup and/or toasted pecans, for topping

US Customary - Metric

Instructions

In a large bowl, mix together the cream cheese, brown sugar, and cinnamon with a rubber spatula until completely smooth.
8 oz Cream cheese, ¼ cup light brown sugar, ¼ teaspoon ground cinnamon
In a wide, shallow bowl, whisk together the eggs, milk, pumpkin puree, spices, and vanilla and set aside.
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 teaspoons vanilla extract
Remove the very ends of the brioche loaf (just a sliver), then cut the brioche loaf into 2-inch slices.
1 loaf Brioche bread
Cut a slit into the center, leaving at least 1cm on each side, including the bottom. Use your fingers and knife to gently open the pocket without breaking it.
Carefully squeeze open the bread, and add in about 2 tablespoons of cream cheese filling, pushing it down to the bottom and into the sides. Add a bit more if needed, then gently set it on the counter and pat down. Wipe away any filling that has squeezed out of the opening. Repeat with the remaining slices of bread.
Heat a large skillet over medium heat, then add the butter until melted and bubbly.
2 tablespoons salted butter
Once hot, soak the bread on each side for just a few seconds, then place in the skillet. Repeat with as many slices as can fit into the skillet without overcrowding.
Fry for about 2 minutes on each side, and about 30 seconds on each end until golden brown. Check the underside periodically to be sure the bread isn’t burning, and flip once it becomes golden.
If needed, place the fried pieces on a cookie sheet in a 250℉ oven to stay warm as you fry the remaining pieces.
Top with powdered sugar, maple syrup, and/or toasted pecans. Serve hot.
Powdered sugar, maple syrup and/or toasted pecans, for topping

Video

Notes

While the French toast is best served fresh, store the cooked French toast pieces covered on a plate in the fridge for up to two days. Re-crisp in a hot pan and add then add to a 300℉ oven for 10 minutes so the center re-warms.

Nutrition