Stuffed Pumpkin French Toast
This stuffed pumpkin french toast is rich and comforting thanks to cream cheese stuffed bread soaked in a naturally sweetened pumpkin custard. Bake to golden brown and serve with an irresistible brown butter maple syrup. It's the perfect fall brunch that feels indulgent but is simple to pull off. You only need about 10 minutes of prep time!
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Servings: 8 pieces
INGREDIENTS
Cream Cheese Filling
- 8 oz cream cheese room temperature
- 2 Tablespoons powdered sugar or maple syrup
Pumpkin French Toast
- 16 slices thick or artisan sandwich bread dried out overnight
- 1 cup pumpkin puree
- 1 cup milk any kind
- 4 large eggs
- 3 teaspoons vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
Brown Butter Maple Dyrup
- 1/2 cup unsalted butter cubed
- 3/4 cup maple syrup
- 1 teaspoon cinnamon
- For serving: flaky salt store bought or homemade whipped cream, and chopped pecans
INSTRUCTIONS
- Preheat the oven to 375°F. If you didn’t let the bread sit out overnight you can place it on the sheet pan and put it in the oven while it preheats to toast slightly. Grease a 9x13-inch casserole dish with non stick spray.
- With an electric mixer or stand mixer fitted with the paddle attachment, beat the cream cheese and powdered sugar on medium-high speed until light and fluffy.8 oz cream cheese, 2 Tablespoons powdered sugar
- Spread the mixture between two pieces of bread like a sandwich, dividing it evenly among the 8 sandiwches.16 slices thick or artisan sandwich bread
- In a medium bowl, whisk together the pumpkin puree, milk, eggs, vanilla, and pumpkin pie spice. Dip each sandwich into the pumpkin custard on each side then transfer to the prepared baking dish. Pour any remaining custard on top and sprinkle pecans on top if desired.1 cup pumpkin puree, 1 cup milk, 4 large eggs, 3 teaspoons vanilla extract, 1 1/2 teaspoons pumpkin pie spice
- Bake in the preheated oven for 50-55 minutes, until set and golden brown. Cover with foil if it’s starting to get too brown while baking.
- While it’s baking, brown the butter for 4-5 minutes over medium-low heat until amber in color and rich and nutty. Stir in the maple syrup and cinnamon and cook on low to thicken slightly.1/2 cup unsalted butter, 3/4 cup maple syrup, 1 teaspoon cinnamon
- Serve pumpkin french toast warm with whipped cream, chopped pecans, and syrup.
Notes
Drying Bread. Letting it sit out overnight helps it become slightly stale so it doesn't get soggy when dipped and baked. If you forgot to dry it out, place it on a sheet pan in the oven while the oven preheats to toast.
Types of Bread. I used a sturdy sandwich bread because I didn't want the slices to be too thick once sandwiched. However, you can use a brioche or challah bread in this recipe and skip drying it out because it will be sturdy enough to bake right away.
Make ahead: Assemble sandwiches with cream cheese up to 1 day in advance. Make the custard and dip right before baking.
Storage: Refrigerate leftovers for 2–3 days. Reheat in oven at 325°F until warm.
Freeze: Freeze baked slices wrapped tightly. Reheat from frozen at 325°F until heated through.
Nutrition
Serving: 1piece | Calories: 510kcal | Carbohydrates: 55g | Protein: 12g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 145mg | Sodium: 403mg | Fiber: 3g | Sugar: 27g | Vitamin A: 5672IU | Vitamin C: 1mg | Calcium: 197mg | Iron: 3mg
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