Pumpkin Cream Cheese Stuffed French Toast

I’ve been craving something pumpkin spice since the weather has gotten chilly.  And I’m not talking about just Pumpkin Spice Lattes from Starbucks.

There’s a local diner here that serves French toast stuffed with strawberries and cream cheese and it’s always a delicious treat.  I usually regret getting it after I eat a plate of it because it’s so darn sweet.  When I woke up, I thought about this diner.  And I thought about pumpkins.  And this is how this recipe was born.

Ingredients:

For the Egg Mixture:
-2 Large Eggs
-1/2 Cup of Milk
-1 teaspoon Pumpkin Spice
-1/2 teaspoon Vanilla

For the Filling:
-1 Loaf of Fresh Bread
-1/2 Cup Pumpkin Puree
-4 oz. Cream Cheese, softened (I used low fat)
-2 teaspoons Pumpkin Spice (Adjust to your liking)
-1 Tablespoon Maple Syrup, Optional

Tip:  Allow adequate time for your cream cheese to soften, up to a half hour.  If it isn’t soft it’ll be lumpy in the mixture.

In a medium bowl, add pumpkin puree, cream cheese, and pumpkin spice.

Optional:  Add maple syrup to mixture if you’d like it sweeter.
Stir well, until smooth and creamy.

Now, let’s prepare the bread.

Slice your fresh bread into two inch slices.
Slice a small slit in the top of the bread, like so:

Gently separate the bread, being careful not to tear it.

Use a butter knife to put the filling into the slit in the bread.

Do this to the loaf of bread until all used up, except for the ends.

Prepare the egg mixture.  Put milk, eggs, vanilla, and pumpkin spice into a shallow glass dish.

Melt butter in a skillet on medium heat.

Coat both sides of the bread in the egg mixture.

Cook each side until golden brown and no longer eggy.
When done with each piece, place on a sheet in the oven on warm.
Top each piece with powdered sugar and pecans or almonds.  Drizzle maple syrup on top, if desired.
Dig in!

This French toast is absolutely heavenly- try it this Fall season!



16 thoughts on “Pumpkin Cream Cheese Stuffed French Toast

  1. Joanne

    16 Oct on 2011 at 6:04 pm

    This is brilliant Ashley!!! I’ve never done stuffed french toast, but I will definitely try this!

    • thedrivencook

      16 Oct on 2011 at 9:04 pm

      Thanks, Joanne! If you do, you’ll have to let me know how you like it. :)

  2. Just A Smidgen

    16 Oct on 2011 at 8:17 pm

    Lovely! I just ate Pumpkin Loaf French Toast on the weekend and it was awful! (They used an actual pumpkin loaf dipped in egg). Yours makes sense and is the flavor I was craving! Egg dipped bread with the creamy center… this would be perfect!

    • Just A Smidgen

      16 Oct on 2011 at 8:17 pm

      I should send the restaurant a copy of your recipe:)

  3. rsmacaalay

    17 Oct on 2011 at 12:51 am

    What a good way of making French toast, I love this recipe

  4. Judy

    17 Oct on 2011 at 8:28 am

    Yum! That sounds great! I know what you mean about something being too sweet for breakfast, I like very little syrup on pancakes or French Toast, but the butter is very important :)

  5. Caroline

    17 Oct on 2011 at 3:46 pm

    I could think of nothing better to eat right now. Looks fabulous!

  6. sportsglutton

    17 Oct on 2011 at 4:05 pm

    This sounds fantastic and I love the creativity!

  7. Cavities & Cravings

    17 Oct on 2011 at 8:04 pm

    I’m obsessed with pumpkin. This looks amazing. It’s going on my must-try list :)

  8. Lisa

    19 Oct on 2011 at 10:41 am

    Ditto the pumpkin obsession. Happens every year at this time. This recipe looks soooo good. Will have to give it a try.

  9. Debbie Pollack (Mom)

    25 Oct on 2011 at 12:49 pm

    Wow! very creative! We have to make these Thanksgiving weekend! xoxoxo

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