Cream Cheese Stuffed Pumpkin French Toast Recipe
This Cream Cheese Stuffed Pumpkin French Toast is a decadent fall-inspired breakfast treat featuring soft brioche slices filled with a sweetened cream cheese mixture and infused with pumpkin and warm spices. Pan-fried to golden perfection and topped with powdered sugar, maple syrup, or toasted pecans, it makes a cozy, indulgent morning meal perfect for seasonal gatherings or weekend brunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
Stuffed Cream Cheese Filling
- 8 oz cream cheese, softened
- ¼ cup light brown sugar, packed
- ¼ teaspoon ground cinnamon
French Toast Batter
- 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
Main Ingredients
- 1 loaf brioche bread
- 2 tablespoons salted butter (for frying)
Topping Options
- Powdered sugar
- Maple syrup
- Toasted pecans
Instructions
- Make the cream cheese filling: In a large bowl, combine the softened cream cheese, light brown sugar, and ¼ teaspoon cinnamon. Mix with a rubber spatula until the mixture is completely smooth and well blended.
- Prepare the pumpkin batter: In a wide, shallow bowl, whisk together the eggs, milk, pumpkin puree, ½ teaspoon cinnamon, nutmeg, cloves, ginger, and vanilla extract until fully combined. Set aside.
- Prep the brioche bread: Remove just the very ends of the brioche loaf to create clean slices. Then cut the loaf into 2-inch thick slices.
- Create pockets in the bread: Using a knife, cut a slit into the center of each bread slice, leaving about 1 cm on all sides including the bottom so it forms a pocket. Gently open the slit with your fingers without breaking the bread.
- Stuff the bread: Carefully spoon approximately 2 tablespoons of the cream cheese filling into each pocket, pressing it down into the sides and bottom. Add a little more filling if needed, then wipe away any excess on the outside. Place the stuffed slices on a counter and gently pat to secure.
- Heat the skillet: Warm a large skillet over medium heat. Add the butter and allow it to melt and become bubbly, indicating the pan is ready.
- Soak the bread in batter: Quickly dip each stuffed bread slice into the pumpkin egg batter on both sides for just a few seconds, ensuring it doesn’t get too soggy.
- Fry the French toast: Place the soaked bread slices in the skillet without overcrowding. Fry each for about 2 minutes per side and roughly 30 seconds on each end until golden brown and cooked through. Frequently check to avoid burning and flip once the bottom side reaches a golden color.
- Keep warm if needed: If preparing in batches, place cooked slices on a cookie sheet in a 250°F oven to keep warm while frying the rest.
- Serve with toppings: Serve the stuffed pumpkin French toast hot, topped with powdered sugar, maple syrup, and/or toasted pecans as desired.
Notes
- Use brioche bread for the best texture and flavor, as its soft crumb holds the filling well.
- Be careful not to soak the bread too long in the egg batter to prevent it from falling apart.
- Adjust the amount of cream cheese filling to your preference but avoid overstuffing so slices remain intact.
- Keep cooked pieces warm in a low oven while frying remaining slices to serve all at once.
- Try garnishing with fresh fruit alongside the suggested toppings for added freshness.
