This Pumpkin Cream Cheese Stuffed French Toast is a real treat for Fall! It’s a decadent breakfast with crisp autumn spices!
Once Fall hits, I’m all about the pumpkin recipes.
Seriously, there’s just something about the warm spices that make me all cozy inside.
And easy recipes? Sign me up!
That’s why I love this Pumpkin Cream Cheese Stuffed French Toast. It just requires a few ingredients and not a ton of prep, which is perfect for my brain.
It’s crisp on the outside, soft on the inside, and tastes just like a Fall dessert.
Scroll to the bottom of the post to get to the recipe card. Or keep reading for extra tips and tricks!
Why You’ll Love This Recipe
-Easy weekend breakfast: It all comes together in about 20 minutes!
-Cozy Fall flavors: All the warm spices for those cold mornings!
-Great for holidays: Impress your family by having this on Christmas morning!
Ingredients
- Cream cheese
- Pumpkin puree (Not pumpkin pie filling)
- Powdered sugar
- Ground cinnamon
- Thick bread slices, like Brioche
- Eggs
- Milk
- Sugar
- Nutmeg
What’s The Best Kind of Bread to Use?
I really love a thick bread, like Brioche.
You want something that’s tough enough to withstand being dunked into an egg mixture and not fall apart when you move it to a skillet.
Other thick breads like Italian and sourdough slices would work too.
Can You Make This Ahead of Time?
The pumpkin filling can definitely be made ahead of time! Just stick it in the fridge until you’re ready to cook.
I don’t recommend stuffing the bread ahead of time, as that might make the bread soggy.
How to Make Pumpkin Stuffed French Toast
Make the filling
In a small bowl, combine the cream cheese, pumpkin puree, powdered sugar, and cinnamon.
Whisk the egg mixture
In a shallow dish, whisk together eggs, milk, sugar, nutmeg, cinnamon, and a pinch of salt.
Layer the bread
Lay out 4 slices of bread on a large plate. Spoon a couple tablespoons of the pumpkin mixture onto each slice, spreading to the edges. Top with the remaining slices of bread.
Cook the French toast
Dip both sides of the French toast “sandwich” into the egg mixture, and place on a greased preheated skillet or griddle. Cook each side until browned, about 1-3 minutes on each side, depending on the heat of the skillet.
Transfer to a plate and top with syrup and other favorite toppings.
How to Store
Once the French toast has cooled to room temperature, store any leftovers in an airtight container in the fridge. It’ll stay fresh for up to 5 days. Perfect if you want to meal prep breakfast for the week!
How to Reheat
You can reheat this French toast in a few different ways!
- Toaster oven (Easiest way, in my opinion)
- Stovetop: Cook 1-2 minutes on each side on medium-low heat. Spray the pan with cooking spray if needed.
- Oven: Reheat at 350 degrees for 5-10 minutes.
Topping Ideas
Looking for a little something extra? I don’t blame you! Here are some other topping ideas you can use:
- Fresh fruit (Blueberries, sliced banana)
- Maple syrup
- Whipped cream
- Sprinkled powdered sugar
- Chopped pecans
What to Serve With This
I like to have some kind of protein with my breakfast! Good choices that go with this French toast are:
- Sausage links or patties
- Scrambled eggs
- Cottage cheese
- Bacon
Print the Recipe
You’ll love this Fall-inspired breakfast! Print the recipe for this Pumpkin French Toast with Cream Cheese now:
Pumpkin Cream Cheese Stuffed French Toast
This Pumpkin Cream Cheese Stuffed French Toast is a real treat for Fall! It's a decadent breakfast with crisp autumn spices!
Ingredients
- 8 ounce block cream cheese, softened
- 1/4 cup pumpkin puree
- 2 tablespoons powdered sugar
- 1 teaspoon cinnamon, divided
- 8 slices thick bread
- 4 eggs
- 1/4 cup milk
- Pinch of salt
- 1 tablespoon granulated sugar
- 1/4 teaspoon nutmeg
Instructions
- In a small bowl, combine the cream cheese, pumpkin puree, powdered sugar, and cinnamon.
- In a shallow dish, whisk together eggs, milk, sugar, nutmeg, cinnamon, and a pinch of salt.
- Lay out 4 slices of bread on a large plate. Spoon a couple tablespoons of the pumpkin mixture onto each slice, spreading to the edges. Top with the remaining slices of bread.
- Dip both sides of the French toast "sandwich" into the egg mixture, and place on a greased preheated skillet or griddle. Cook each side until browned, about 1-3 minutes on each side, depending on the heat of the skillet.
- Transfer to a plate and top with syrup and other favorite toppings.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 477Total Fat: 27gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 244mgSodium: 595mgCarbohydrates: 44gFiber: 3gSugar: 14gProtein: 16g
Jaime is a Nutrition Coach through the ISSA and professional writer. She has 4 years experience coaching and 9 years experience in writing. She enjoys cooking easy meals, running, and learning more about food.
Jaime specializes in helping women with ADHD learn to meal plan and cook healthier meals without getting overwhelmed.