Description
This Pumpkin Stuffed French Toast is a delicious fall-inspired breakfast treat featuring a creamy pumpkin and cream cheese filling, coated in crunchy pecans, and fried to golden perfection. Served with maple syrup, it offers a delightful combination of sweet, spicy, and nutty flavors perfect for a cozy morning.
Ingredients
Scale
Filling
- 4 tablespoons cream cheese (any fat content; or Greek yogurt)
- 1/2 cup canned pumpkin puree
- 1 tablespoon maple syrup
- 1 teaspoon pumpkin pie spice
French Toast
- 8 slices bread
- 3 large eggs
- 1/4 cup milk
- 1/2 cup chopped pecans (or more for extra crunch)
- Non-stick cooking spray OR butter for frying
To Serve
- Maple syrup (to serve)
- Optional: pomegranate arils
Instructions
- Prepare the Filling: In a small bowl, combine cream cheese, canned pumpkin puree, maple syrup, and pumpkin pie spice. Mix until smooth and well blended.
- Assemble the Sandwiches: Spread the pumpkin cream cheese mixture evenly over four slices of bread. Top each with the remaining bread slices and press the edges gently to seal each sandwich.
- Prepare for Dipping: In a shallow dish, whisk together the eggs and milk until fully combined. Spread the chopped pecans on a plate for coating.
- Coat the Sandwiches: Dip each sandwich first into the egg mixture, ensuring full coverage. Then press both sides of the sandwich into the chopped pecans, coating evenly for a crunchy exterior.
- Cook the French Toast: Heat a frying pan over medium heat and lightly coat with non-stick spray or butter. Place each sandwich in the pan and cook for 3-4 minutes per side, or until golden brown and crispy.
- Serve: Remove from the pan and serve immediately with extra maple syrup and optional pomegranate arils for a fresh burst of flavor.
Notes
- You can substitute cream cheese with Greek yogurt for a tangier taste and lower fat content.
- Use sturdy bread like brioche or challah for best results; avoid very thin or soft bread as it may fall apart.
- Adjust pumpkin pie spice amount according to your spice preference.
- For a nut-free version, omit pecans and dip the sandwiches only in the egg mixture.
- Serve immediately to enjoy the crispy texture; leftovers can be reheated in a toaster oven for best results.
