Pumpkin Cream Cheese Stuffed French Toast

I received product samples from sponsor companies to aid in the creation of the #PumpkinWeek recipes. All opinions are mine alone.

This pumpkin cream cheese stuffed french toast is creamy pumpkin deliciousness between soft bread with a slightly crisp outside, that tastes like pumpkin cheesecake – for breakfast.

Fall is in the air, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 34 bloggers will be sharing 140+ fantastic recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks. Thank you sponsors for providing the prize packages. Be sure to check out what you can win and enter the giveaway at the bottom of the post!

This is my second year participating in #PumpkinWeek, and I have to say that I’ve had such a good time coming up with recipes to share with you all. If I’m being completely honest, I’ve never been the type that gets overly excited about allthingspumpkin. I’m looking at you, pumpkin spice everything. I do enjoy pumpkin desserts, but the pumpkin spice obsession is just not me.

But, that made it a bigger challenge for me, to find ways to use pumpkin (real pumpkin, not pumpkin spice) that even those who don’t typically like pumpkin things would enjoy. And I’d say I’ve had some pretty good success. Sweet, savory, and beverages. I’ve tackled them all, I’ve conquered them all! And I am so excited to share another week’s worth of pumpkin deliciousness with you, friends. First up this week, is a pumpkin cream cheese stuffed french toast.

Maybe you aren’t a pumpkin pie fan. Maybe you prefer pumpkin cheesecake. And maybe, just maybe, you wish you could have it for breakfast after Thanksgiving has passed. Well, with this pumpkin cream cheese stuffed french toast, you can do just that. I mean, french toast is a breakfast staple for many households, and if it just happens to be stuffed with a pumpkin cheesecake-esque filling, that doesn’t make it any less breakfast-y, now does it?!

The filling comes together quickly, and then it’s french toast-business-as-usual. But better.

What you will need to make pumpkin cream cheese stuffed french toast:

8 slices thick bread, like brioche or sourdough
8 ounces cream cheese
1/4 cup of pumpkin puree (not pumpkin pie filling)
2 tablespoons of powdered sugar
4 eggs
¼ cup milk
pinch of salt
1 tablespoon granulated sugar
¼ teaspoon ground nutmeg
¾ teaspoon cinnamon
4 tablespoons of butter

Be sure to check out this recipe, along with the other amazing recipes from my friends, below! And don’t forget to check out the prize packages from our sponsors and enter the giveaway for your chance to win one!

Sponsor products used in this recipe:
Dixie Crystals Granulated and Powdered Sugars

Pumpkin Cream Cheese Stuffed French Toast

This pumpkin cream cheese stuffed french toast is creamy pumpkin deliciousness between soft bread with a slightly crisp outside, that tastes like pumpkin cheesecake – for breakfast.

5 from 2 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Keyword: Cream Cheese, Pumpkin, Stuffed French Toast

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 4 servings

Author: Jaida

Ingredients

For the filling:

• 8 oz cream cheese
• 1/4 cup of pumpkin puree (not pumpkin pie filling)
• 2 Tbsp of powdered sugar, plus more for topping if desired
• 1/4 tsp cinnamon

For the french toast:

• 8 slices thick bread, like brioche or sourdough
• 4 eggs
• ¼ cup milk
• pinch of salt
• 1 Tbsp granulated sugar
• ¼ tsp ground nutmeg
• ¾ tsp cinnamon
• 1-4 Tbsp of butter
• Maple syrup for topping, if desired

Instructions

• Place the softened cream cheese in a bowl and combine with pumpkin puree, powdered sugar, and 1/4 teaspoon of cinnamon, and set aside.
• In a shallow dish, combine the eggs, milk, sugar, nutmeg, cinnamon and a pinch of salt. Whisk with a fork until well combined.
• On four of your eight slices of bread, spoon a couple of tablespoons of the cream cheese and pumpkin mixture and spread to about 1/4″ from the edges. Top with the remaining slices of bread. Melt 1 tablespoon of butter in a skillet over medium heat, dip your stuffed French toast into the egg mixture – dip both sides – and place in the skillet. Do this in batches if necessary, adding more butter for each batch if needed. Cook each side until browned and crisp before turning and repeating on the other side. This can take 3-5 minutes per side, depending on your burner’s temperature. Low and slow is better than fast and burnt with still-cold filling.
• Remove to a plate and top with powdered sugar and maple syrup!

Tried this recipe?Mention @sweetbeginblog or tag #sweetbeginblog!

Enjoy these #PumpkinWeek recipes from our bloggers:

Pumpkin Drinks:
Butterscotch Pumpkin Spice Latte from Strawberry Blondie Kitchen
Copycat Starbucks Pumpkin Cream Cold Brew from Food Above Gold
Pumpkin Butterscotch Smoothie from The Mandatory Mooch
Pumpkin Pie Mule from Seduction In The Kitchen
Spooky Sugar Pumpkin Shake from For the Love of Food
White Pumpkin-Spiced Hot Chocolate from Our Good Life

Pumpkin Breakfasts & Baked Goods:
3-Ingredient Cheater Pumpkin Muffins from Shockingly Delicious
Baked Pumpkin Donuts with Brown Butter Glaze from The Crumby Kitchen
Caramel Pecan Pumpkin Muffins from Red Cottage Chronicles
Chocolate Chip Pumpkin Muffins from The Bitter Side of Sweet
Pumpkin Butter from Everyday Eileen
Pumpkin Butter from Jen Around the World
Pumpkin Coffee Cake from It Bakes Me Happy
Pumpkin Cream Cheese Stuffed French Toast from Sweet Beginnings
Pumpkin French Toast with Maple Butter from Cheese Curd In Paradise
Pumpkin Spice Cinnamon Roll Cake from Love & Confections
Vegan Pumpkin Spice Latte Cinnamon Rolls from The Baking Fairy

Savory Pumpkin Recipes:
Cheesy Corn Pumpkin Dip from Caroline’s Cooking
Pumpkin Deviled Eggs from 4 Sons R Us
Pumpkin Herb Cheese Ball from The Spiffy Cookie
Pumpkin Pancetta Risotto from The Redhead Baker

Pumpkin Desserts:
Amish Pumpkin Bars with Cream Cheese Frosting from Palatable Pastime
Gluten Free Pumpkin Snickerdoodles from Frugal & Fit
Mini Pumpkin Bundt Cakes from Big Bear’s Wife
Mini Pumpkin Cheesecake Bites from The Beard and The Baker
Mini Pumpkin Spice Trifles from My Sweet Zepol
Pumpkin Oatmeal Cream Pies from A Kitchen Hoor’s Adventures
Pumpkin Pie Fudge from Kelly Lynns Sweets and Treats
Pumpkin Pudding from Cindy’s Recipes and Writings
Pumpkin Spice Biscotti from Creative Southern Home
Pumpkin Spice Cupcakes with Vanilla Bean Buttercream from Family Around the Table
Pumpkin Sprinkle Cookies from Daily Dish Recipes
Soft Pumpkin Cookies with Cream Cheese Frosting from Blogghetti
Spiced Pumpkin and Apple Cakes from Karen’s Kitchen Stories

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Thank you to #PumpkinWeek Sponsors: Dixie Crystals, Sweets & Treats, Torani, and Cabot Creamery Co-operative for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #PumpkinWeek recipes. All opinions are my own. The #PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Four (4) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and alternate winner(s) will be chosen. The #PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #PumpkinWeek posts or entry.