Pumpkin French Toast with Cream Cheese Filling
Fall is here and for me, this is the time of the year when I actually make the most effort in making breakfast! There’s just something about waking up to a cooler temperature that get me craving for a hot cup of coffee and a warm breakfast in the morning! Can anyone else relate?!
This cream-cheese-filled french toast is dipped in a pumpkin batter and has everything you want on a french toast and more! Each bite of the yummy pumpkin custard on your bread is paired with an oozing cream cheese filling! I mean what’s not to love?!
This recipe is inspired by this “Pumpkin Cream Cheese French Toast” post I saw on Pinterest by “The Cooking Jar”. I've been waiting for the pumpkin season to finally arrive so I can add my spin to this recipe!
Skip through all the rambles by clicking the link below to print the recipe now!
Though inspired by “The Cooking Jar”, I tweaked this recipe by using my go-to french toast batter recipe using half and half. Also, instead of adding the pumpkin puree to the cream cheese filling, I’ve decided to add the puree to my french toast batter itself!
Consider these tips before making the french toast!
Make sure that the ingredients in the batter are fully incorporated. The cinnamon and pumpkin spice requires constant stirring to make sure that they’re spread out evenly throughout the batter. What I usually do is whisk the batter in between dips.
I start by heating up my pan on medium-high heat, then cooking the french toast for 2 minutes and lower down the temperature to cook longer before turning to the other side. French toasts can get soggy and I like mine cooked through with slight crunch on the edges.
If using a small pan that only cooks 1 or 2 pieces of french toast at a time, I wipe the pan clean in between batches since the butter browns after cooking.
Don’t soak the bread for too long on the batter to avoid being soggy. For this recipe, I do a quick dip on both sides and cook immediately.
Fill 6 pieces of bread with 2-3 tablespoons of cream cheese. Try to leave a half-inch clearance on all sides so the cream cheese doesn’t drip when cooking.
Usually, thicker bread like brioche is used for french toast, however, since this recipe sandwiches a cream cheese filling, I opted for a regular and thinner sliced bread.
Pumpkin French Toast with Cream Cheese Filling
Yield: 6 french toasts Prep Time:15 mins Cook Time: 15 mins Equipment: whisk, shallow dish, electric grill (optional)
Cream Cheese Filling
8 oz cream cheese (softened)
3 tbsp sugar
1 tsp vanilla
Whisk together all ingredients until fully incorporated and no more lumps. Set aside.
Pumpkin French Toast Batter
12 slices of bread
1/2 cup half and half (or milk)
3 large eggs
2 tbsp granulated sugar
1/2 tsp cinnamon
1 tsp pumpkin spice
6 tbsp pumpkin puree
dash of salt
butter for frying
Assembly
Fill 6 slices of bread with 2 tbsp of cream cheese filling by spreading it evenly in the center of the bread.
Make a sandwich using the remaining 6 slices of bread.
In a shallow dish with a flat bottom, whisk the eggs until the egg whites and yolks are mixed.
Add all ingredients and whisk until fully incorporated.
Place pan on medium-high heat and add butter.
Soak each side of the bread in the pumpkin french toast batter and immediately place in the pan with melted butter.
Cook each side for 2 minutes or until golden brown.
Serve immediately with syrup and whipped cream.
There’s nothing like getting your day started with a warm cup of tea (or coffee/cocoa) and enjoying this delicious pumpkin french toast filled with cream cheese on a cool fall morning! Don’t forget to pin this to come back to later! And if you ever get the chance to make it, tag me on Instagram @sweetsavorygrace!
Happy Fall! Cheers!
