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Cozy Pumpkin Cream Cheese Stuffed French Toast Recipe with Maple Syrup

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Soft, pillowy pockets of bread folded around a creamy, spiced pumpkin filling, served with a drizzle of pure maple syrup. This recipe balances creamy richness and soft, custardy bread for a cozy fall breakfast.

Ingredients

Scale
  • 8 slices Brioche or Challah Bread (day-old preferred)
  • 8 ounces Cream Cheese, softened
  • 1/2 cup Pumpkin Puree (canned or homemade, not pumpkin pie filling)
  • 4 large Eggs, room temperature
  • 1 cup Whole Milk (240 ml)
  • 1/4 cup Brown Sugar, packed
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Nutmeg
  • Pinch of Salt
  • 2 tablespoons Unsalted Butter
  • Pure Maple Syrup (for serving)
  • Optional: Powdered Sugar for dusting
  • Optional: Chopped Pecans or Walnuts for topping

Instructions

  1. Whip the Pumpkin Cream Cheese Filling (10 minutes): In a medium bowl, combine softened cream cheese, pumpkin puree, brown sugar, cinnamon, nutmeg, and vanilla extract. Use an electric mixer or whisk vigorously until smooth and creamy. Refrigerate while preparing custard soak.
  2. Make the Custard Soak (5 minutes): In a shallow bowl, whisk together eggs, whole milk, a pinch of salt, and a dash of cinnamon until fully combined.
  3. Assemble the Stuffed French Toast (10 minutes): Take two slices of brioche. Spread 2 tablespoons of pumpkin cream cheese filling on one slice, then top with the second slice, pressing lightly to seal. Repeat with remaining slices and filling.
  4. Soak the Sandwiches (2 minutes each side): Dip each sandwich into the custard soak, letting it absorb about 2 minutes per side. Avoid oversoaking to prevent sogginess.
  5. Cook the French Toast (3-4 minutes per side): Heat 1 tablespoon butter in a non-stick skillet or griddle over medium heat. Cook soaked sandwiches until golden brown and slightly crispy, about 3 to 4 minutes per side. Add more butter as needed for subsequent batches.
  6. Serve Warm with Maple Syrup: Transfer cooked French toast to plates, drizzle generously with warm maple syrup, dust with powdered sugar, and sprinkle chopped nuts if desired.

Notes

Use thick-cut, day-old brioche or challah bread for best soaking without falling apart. Soak bread just enough to be custardy but not soggy. Cook over medium heat to achieve golden crust without burning. Warm maple syrup slightly before drizzling. For larger batches, keep cooked French toast warm in a 200°F oven. For vegan or gluten-free adaptations, swap ingredients accordingly and adjust soak times.

Nutrition

Keywords: pumpkin, cream cheese, stuffed french toast, maple syrup, fall breakfast, cozy brunch, easy recipe

Find it online: https://twinkletaste.com/cozy-pumpkin-cream-cheese-stuffed-french-toast-recipe-with-maple-syrup/