Pumpkin Stuffed French Toast

Combine delicious French toast with a creamy pumpkin filling and a crunchy pecan crust for the perfect fall breakfast: Pumpkin Stuffed French Toast. Even better: It is incredibly easy to make!

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Ingredients for Pumpkin French Toast

This recipe is made with simple ingredients you’d find in any French toast recipe – bread, eggs, milk, a little sugar. Add pumpkin, cream cheese and chopped pecans to the mix, and you’ve got yourself one amazing fall or holiday breakfast dish.

You Need:

• 4 tablespoons cream cheese (full fat, reduced fat or low fat all work)

• 1/2 cup canned pumpkin puree

• 1 tablespoon maple syrup

• 1 teaspoon pumpkin pie spice

• 8 slices bread

• 3 large eggs

• 1/4 cup milk

• 1/2 cup chopped pecans, or more for extra crunch

• non-stick cooking spray

• maple syrup to serve (optional)

Ingredient Swaps

• you can use Greek yogurt in place of the cream cheese for added protein

• make some healthy swaps by using wholemeal bread and skim milk

• you can leave out the pecan coating and will still end up with a delicious French toast – but the crunchy crust does make it extra-special

Equipment Needed to Make Pumpkin Stuffed French Toast

You need the following equipment ready:

• Measuring cups and spoons
• small bowl and spoon
• shallow baking dish and whisk
• large plate
• skillet or griddle
• wooden spatula

Steps

1 – Stuff the French toast:

Mix the cream cheese, pumpkin puree, maple syrup and pumpkin pie spice together in a small bowl. Spread on four slices of bread and sandwich the remaining slices on top, pressing the edges to seal them.

It’s important to push down on the edges to seal in the filling, or it will ooze out everywhere as it cooks.

2 – Prepare the crunchy pecan crust:

Now, you need to prepare the ingredients for the crunchy crust:

• whisk the egg and milk together in a shallow baking dish

• add the chopped pecans to a large plate

>> Note: for extra-caramelized crunch, add a tablespoon of sugar to the pecans.

Soak each sandwich first in the egg mixture (I usually let them soak 30-60 seconds per side) and then coat with the pecans, making sure the coating is even all over the French toast sandwich.

3 – Cook:

Heat a non-stick skillet or griddle over medium heat. Spray with cooking spray (or melt a little butter for extra tastiness).

Cook each French toast sandwich on both sides until puffed up, golden brown and crunchy. There shouldn’t be any raw egg left in or around your French toast.

Serve immediately with maple syrup for the best taste!

Nora’s Tips for the Perfect Pumpkin French Toast:

This dish also makes a lovely dessert, served with whipped cream or vanilla ice cream.

Use your favorite bread that slices well for this! We prefer softer breads like challah, brioche or – as a quick and easy pantry version – Texas toast. Day-old is generally better, because it’s sturdier and won’t turn into mush.

If you don’t have pecans, or are allergic, try using crushed up cornflakes as the coating! Turns out extremely delicious, too.

Pair this Pumpkin French Toast With:

Side

Cinnamon Apples

Spice

Pumpkin Spice Mix

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