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Creamy Pumpkin Cream Cheese Stuffed French Toast Recipe with Easy Maple Drizzle

creamy pumpkin cream cheese stuffed french toast - featured image
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A cozy and indulgent fall breakfast featuring thick sliced bread stuffed with a smooth pumpkin cream cheese filling, pan-fried to golden perfection and topped with a warm maple drizzle.

Ingredients

Scale
  • Thick sliced bread (brioche or challah recommended)
  • 8 oz softened cream cheese
  • 1/2 cup pumpkin puree
  • 1/2 cup pure grade A maple syrup
  • 3 large eggs, room temperature
  • 1 cup whole milk or half-and-half
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 teaspoons vanilla extract (1 tsp for filling, 1 tsp for egg batter)
  • Pinch of salt
  • 1 tablespoon unsalted butter
  • Powdered sugar (optional, for dusting)

Instructions

  1. Prepare the pumpkin cream cheese filling: In a medium bowl, combine 8 oz softened cream cheese with 1/2 cup pumpkin puree. Add 2 tablespoons granulated sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1 teaspoon vanilla extract. Mix until smooth and fully combined. Set aside.
  2. Slice the bread into thick slices about 1 to 1½ inches thick. If the bread is fresh, lightly toast it or freeze for 30 minutes beforehand to help it hold the filling better.
  3. Carefully cut a pocket into each slice by slicing horizontally through the middle, creating a pocket without cutting all the way through. Spread about 2 tablespoons of the pumpkin cream cheese filling inside each slice, then press gently to close.
  4. Make the egg batter: In a separate shallow bowl, whisk together 3 large eggs, 1 cup whole milk or half-and-half, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract, and a pinch of salt. Beat until frothy and combined.
  5. Heat a non-stick skillet or griddle over medium heat and melt 1 tablespoon unsalted butter. Dip each stuffed slice into the egg batter, allowing it to soak for about 20-30 seconds per side — just enough to saturate but not too soggy.
  6. Place the dipped slices on the skillet and cook for about 3-4 minutes per side, or until golden brown and cooked through. Add more butter as needed between batches.
  7. While cooking, pour 1/2 cup maple syrup into a small saucepan and warm gently over low heat until pourable but not boiling.
  8. Plate the French toast slices, drizzle generously with warm maple syrup, and optionally dust with powdered sugar. Serve immediately.

Notes

Use brioche or challah bread for best texture. Avoid over-soaking bread in egg batter to prevent sogginess. Warm maple syrup gently for a smooth drizzle. For gluten-free, use gluten-free bread. For dairy-free, substitute cream cheese and milk with plant-based alternatives. To prevent filling leaks, do not overfill and use a wide spatula for flipping.

Nutrition

Keywords: pumpkin, cream cheese, stuffed French toast, maple drizzle, fall breakfast, cozy, easy brunch

Find it online: https://flurpchef.com/creamy-pumpkin-cream-cheese-stuffed-french-toast-recipe-with-easy-maple-drizzle/