Pumpkin Cream Cheese Stuffed French Toast

This post may contain affiliate links that won’t change your price but will share some commission.

Pumpkin Cream Cheese Stuffed French Toast a pillow of buttery bread that’s crispy on the outside and filled with a luscious, creamy pumpkin-flavored cream cheese inside. Want. Need. Love!

Pumpkin Cream Cheese Stuffed French Toast

I made this recipe way back in April when this was happening. True story. Luckily it passed a couple of miles from me. At the same time, I made these pumpkin donuts because I had a post due using Libby’s canned pumpkin. I used the donuts for that campaign. Then came summer and strawberries, blueberries and watermelon! August brought Bacon Month and I’m just getting this Pumpkin Cream Cheese Stuffed French Toast posted. Whew! Call Me PMc has been soooooo busy. But, alas, better late than never, right? And…. who says “alas” anymore anyway?!

Hahaha, I said ‘hoopla’ the other day and the boys were like “What?!!!! What is ‘hoopla’?”

Of course, they both could say ‘Damn!’ in the right context when they were two! Parent of the Year right here, folks!!

September brought football, a new car, running 100 miles and watching Dallas and Rush. I have such a random life!

Pumpkin Cream Cheese French Toast

Pumpkin Cream Cheese Stuffed French Toast

Describing the amazing-ness of the recipe is quite a task! I wish you could reach through the screen, smell and taste it.

If you like french toast and bread pudding, you’re sure to like this recipe. Both are very similar, crispy and buttery on the outside with a creamy, soft inside. Add, a smooth, light pumpkin flavor and you’ve got a mouth-watering breakfast or brunch recipe that’s sure to please!

When I cook pancakes and French toast, I like to cook it in oil and butter. By using this method, I get the butter flavor, but the oil keeps it from burning at a higher temperature.

Pumpkin Cream Cheese French Toast

Follow me around the web…
FacebookTwitterPinterest

pumpkin stuffed French toast

Pumpkin Cream Cheese Stuffed French Toast

This French toast is a pillow of buttery bread that's crispy on the outside and filled with a luscious, creamy pumpkin flavored cream cheese inside. Want. Need. Love!
Author: Paula
5 from 17 votes
Print Pin Rate
Save To Your Recipe Box
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4 servings
Cut your grocery bill and your food waste. Unlock savings of up to 30%* (sometimes more!) compared to grocery store prices.

Ingredients

  • 4 slices French bread. 1 inch slices thick bread, like French or Challah
  • 8 ounce cream cheese softened
  • ¼ cup pumpkin puree
  • ¼ cup brown sugar
  • 1 tsp vanilla extract
  • ½ tsp pumpkin pie spice
  • 2 eggs room temperature
  • 4 Tablespoon butter melted (for bread)
  • 1 and ½ cups milk 1%, 2%, whole or half & half can be used
  • 4 teaspoon vanilla extract
  • 1/4 cup granulated sugar
  • 1/4 cup all purpose flour
  • ½ teaspoon salt
  • 2 tablespoon butter for cooking
  • 2 tablespoon vegetable oil for cooking

Instructions

  • Preheat oven to 325 degrees F. Create a pocket in the bread slices by cutting into the center from one side. Place bread on a baking sheet and put in the oven for 8 minutes. Flip the bread over and bake for another 8 minutes. This will JUST dry out the bread, there should be no browning. Take slices off baking sheet on to a wire rack to cool.
  • Meanwhile, place cream cheese in a small bowl. Mix in pumpkin, sugar, vanilla and pumpkin pie spice.
  • Stuff the bread with the filling.
  • In a shallow dish, mix together eggs, butter, milk, vanilla extract, sugar. Whisk in the flour and salt.
  • Soak the bread without over saturating, about 40 seconds per side; repeat with the remaining slices. Swirl 1 tablespoon butter plus 1 tablespoon oil in the hot skillet.
  • Transfer the prepared bread to the skillet in a single layer; cook until golden brown, about 1 minute 45 seconds on the first side and 1 minute on the second. Serve the French toast immediately. Continue, adding 1 tablespoon butter and 1 tablespoon oil to the skillet for each new batch.

Notes

Recipe from Paula @CallMePMc.com All images and content are copyright protected. 

Nutrition

Calories: 827kcal | Carbohydrates: 77g | Protein: 18g | Fat: 50g | Saturated Fat: 30g | Cholesterol: 199mg | Sodium: 1027mg | Potassium: 361mg | Fiber: 2g | Sugar: 35g | Vitamin A: 3936IU | Vitamin C: 1mg | Calcium: 218mg | Iron: 4mg
Want to save your favorite recipes?Create an account or login 7 'Save Recipe' to your Recipe Box. You can access your saved recipes on any device & generate a shopping list for recipes in your collections.
Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!
Do you have questions about saving recipes to your Recipe Box?Visit Recipe Box FAQ!

Still hungry? (click pictures for recipes)

36 Tailgating Recipes Brunch

Breakfast pizza egg ham cheese

Bacon Jalapeno Popper Cheesy Bread

13 Comments

  1. WOW! Looks soooo tasty. Sure glad you share your deliciousness with us at Weekend Potluck so faithfully. Hope your week ahead is wonderful.

  2. Oh my goodness, this stuffed french toast looks like the best thing ever! Love the pumpkin cream cheese filling and so perfect for a special fall breakfast! Pinning 🙂

5 from 17 votes (15 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!