Pumpkin Cream Cheese French Toast
Thick slices of French bread are filled with a smooth pumpkin-spiced cream cheese mixture, coated in a lightly sweet vanilla batter, and pan-cooked until golden. The result is a rich breakfast or brunch dish with warm autumn flavors and a creamy center.
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Ingredients
Pumpkin Cream Cheese Filling
- 4 ounces cream cheese softened for easier blending
- 1 teaspoon vanilla extract
- 4 tablespoons pumpkin purée such as Libby’s
- ½ teaspoon pumpkin pie spice
- 2 tablespoons packed light brown sugar
French Toast Batter
- ½ cup whole milk
- 2 large eggs beaten
- Salt according to taste
- 2 tablespoons unsalted butter melted
- 2 teaspoons vanilla extract
- 2 tablespoons all-purpose flour
- 2 tablespoons granulated sugar
For Assembly
- 4 thick slices French bread preferably challah or brioche
- A small amount of butter or oil for the skillet optional
Instructions
- Using a sharp knife, carefully form a pocket in the side of each bread slice. Avoid cutting completely through the bread.
- Place the softened cream cheese, pumpkin purée, brown sugar, 1 teaspoon vanilla extract, and pumpkin pie spice in a medium bowl. Stir until the mixture is thoroughly combined, smooth, and creamy.
- Divide the pumpkin cream cheese mixture among the prepared bread slices. Spoon the filling gently into each pocket, then press the bread lightly so the mixture spreads evenly without tearing the slices.
- In a large mixing bowl, whisk together the beaten eggs, melted butter, whole milk, 2 teaspoons vanilla extract, granulated sugar, all-purpose flour, and salt. Continue whisking until the batter is uniform and free of lumps.
- Dip each filled bread slice into the batter, coating both surfaces thoroughly.
- Warm a skillet over medium-high heat. Add a small quantity of butter or oil, if desired.
- Arrange the coated bread slices in the heated skillet. Cook each side for 2–3 minutes, or until the exterior is golden brown and the French toast is heated through.
- Transfer the finished French toast to serving plates and serve immediately while warm.
Notes
Adding the flour after the remaining batter ingredients have been combined can make it easier to achieve a smooth, lump-free coating.
The French toast may be served with syrup, fresh fruit, or a light dusting of powdered sugar.
Thick-cut challah or brioche provides enough structure to hold the filling while producing a tender interior.