Cream Cheese Stuffed Pumpkin French Toast Recipe
This Cream Cheese Stuffed Pumpkin French Toast is a cozy and indulgent breakfast treat featuring fluffy brioche slices filled with a smooth cream cheese and brown sugar mixture, then soaked in a spiced pumpkin egg batter and pan-fried to golden perfection. Topped with powdered sugar, maple syrup, and toasted pecans, it’s perfect for fall mornings or anytime you want a comforting, flavorful twist on classic French toast.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 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
Toppings
- Powdered sugar
- Maple syrup
- Toasted pecans
Instructions
- Prepare the filling: In a large bowl, mix together the softened cream cheese, brown sugar, and cinnamon using a rubber spatula until completely smooth and creamy.
- Make the pumpkin batter: In a wide, shallow bowl, whisk together the eggs, milk, pumpkin puree, ground cinnamon, nutmeg, cloves, ginger, and vanilla extract until well combined. Set aside.
- Slice the brioche: Remove the very ends of the brioche loaf by slicing off a thin sliver. Cut the loaf into 2-inch thick slices for stuffing.
- Stuff the bread: Cut a slit into the center of each brioche slice, leaving at least 1cm on each side including the bottom. Gently open the pocket with your fingers and a knife without breaking the bread. Carefully spoon about 2 tablespoons of the cream cheese filling into each slice, pushing it down to the bottom and into the sides. Add more filling if needed and wipe away any excess from the outside.
- Heat the skillet: Warm a large skillet over medium heat and add the salted butter, allowing it to melt and become bubbly.
- Soak and fry the French toast: Quickly dip each stuffed brioche slice into the pumpkin egg mixture on both sides for just a few seconds. Place them in the hot skillet without overcrowding. Fry each side for about 2 minutes and the ends for about 30 seconds until golden brown, checking frequently to avoid burning.
- Keep warm if needed: If making multiple batches, transfer cooked French toast to a cookie sheet and keep warm in a 250℉ oven while finishing the rest.
- Serve and garnish: Serve the warm cream cheese stuffed pumpkin French toast topped with powdered sugar, maple syrup, and toasted pecans for extra flavor and crunch.
Notes
- Best served fresh for optimal texture and flavor.
- Store cooked French toast covered on a plate in the refrigerator for up to two days.
- To reheat, re-crisp the French toast in a hot pan and then warm in a 300℉ oven for 10 minutes to heat through the center.
- Use thick slices of brioche to ensure sturdy pockets for the filling.
- Adjust spices according to taste for a milder or more robust pumpkin flavor.
