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.
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Servings: 4 servings
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!
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