Description
Indulge in a cozy autumn breakfast with this Cream Cheese Stuffed Pumpkin French Toast. Soft brioche slices are filled with a cinnamon-spiced cream cheese mixture, dipped in a pumpkin-spiced custard, then pan-fried to golden perfection. Topped with powdered sugar, maple syrup, and toasted pecans, this decadent dish is perfect for a festive brunch or holiday morning.
Ingredients
Cream Cheese Filling
- 8 oz cream cheese, softened
- ¼ cup light brown sugar, packed
- ¼ teaspoon ground cinnamon
Pumpkin Custard
- 3 large eggs
- 1 cup milk of choice
- ½ cup pumpkin puree
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1 teaspoon vanilla extract
French Toast & Topping
- 1 loaf brioche bread
- 2 tablespoons salted butter (for frying)
- Powdered sugar, for topping
- Maple syrup, for topping
- Toasted pecans, for topping (optional)
Instructions
- Prepare the cream cheese filling: In a large bowl, combine the softened cream cheese, light brown sugar, and ¼ teaspoon ground cinnamon. Use a rubber spatula to mix until completely smooth and well blended.
- Make the pumpkin custard: In a wide, shallow bowl, whisk together the eggs, milk, pumpkin puree, ½ teaspoon ground cinnamon, ground nutmeg, ground cloves, ground ginger, and vanilla extract until fully combined. Set aside.
- Prepare the brioche slices: Trim off the very ends of the brioche loaf, then slice the loaf into 2-inch thick slices. Using a knife, cut a slit into the center of each slice, leaving at least 1 cm of bread on each side and the bottom to form a pocket. Gently open the pocket with your fingers without breaking the slice.
- Stuff the brioche: Carefully fill each bread pocket with about 2 tablespoons of the cream cheese mixture, pressing the filling down to the bottom and into the sides. Add a little more filling if needed. Pat each stuffed slice gently on the counter to seal the filling inside. Wipe away any excess filling from the openings.
- Heat the skillet: Place a large skillet over medium heat and add the salted butter. Let it melt and become bubbly to ensure even frying.
- Dip the bread slices: Quickly soak each stuffed brioche slice in the pumpkin custard mixture on each side for just a few seconds, ensuring they absorb the custard but don’t get soggy.
- Fry the French toast: Arrange the soaked slices in the hot skillet without overcrowding. Fry for about 2 minutes on each side, flipping when the underside turns golden brown. Fry the short edges for about 30 seconds each to seal and brown.
- Keep warm if needed: If cooking in batches, transfer fried pieces to a cookie sheet and keep warm in a 250°F (120°C) oven until all slices are cooked.
- Serve: Top the warm stuffed French toast with powdered sugar, maple syrup, and toasted pecans if desired. Serve immediately for the best flavor and texture.
Notes
- Use brioche bread for the best texture; other sweet sandwich breads can be substitutions.
- Be careful not to soak the bread too long in the custard to prevent it from falling apart.
- Adjust spices in the pumpkin custard to your preferred strength.
- To make ahead, stuff the bread slices and refrigerate overnight before cooking.
- For a dairy-free version, use a plant-based cream cheese and milk alternative.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
