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Cozy Pumpkin Cream Cheese Stuffed French Toast Recipe with Maple Pecan Syrup

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A quick and easy stuffed French toast featuring a creamy pumpkin cream cheese filling and warm maple pecan syrup, perfect for fall mornings and brunches.

Ingredients

Scale
  • 8 slices thick-cut brioche or challah bread (about ¾ inch thick)
  • 8 oz (225 g) cream cheese, softened (full-fat preferred)
  • ½ cup (120 g) pumpkin puree (canned or fresh)
  • ¼ cup (50 g) granulated sugar
  • 1 tsp pumpkin pie spice (or mix of cinnamon, nutmeg, cloves)
  • ½ tsp vanilla extract
  • 4 large eggs, room temperature
  • 1 cup (240 ml) whole milk or dairy-free almond milk
  • 2 tbsp maple syrup (plus more for serving)
  • 1 tsp cinnamon
  • Pinch of salt
  • ½ cup (120 ml) pure maple syrup
  • ½ cup (60 g) chopped pecans, toasted
  • 1 tbsp unsalted butter (optional, for richness)
  • Butter or oil for greasing the pan

Instructions

  1. Prepare the pumpkin cream cheese filling: Beat softened cream cheese until smooth. Add pumpkin puree, sugar, pumpkin pie spice, and vanilla extract. Mix until creamy. Set aside or refrigerate.
  2. Slice the brioche loaf into thick slices (about ¾ inch thick). Using a serrated knife, cut a horizontal pocket in each slice without cutting all the way through.
  3. Spoon about 2 tablespoons of the pumpkin cream cheese filling into each bread pocket and spread evenly without tearing the bread.
  4. Make the French toast batter: Whisk together eggs, milk, maple syrup, cinnamon, and salt until smooth.
  5. Dip each stuffed slice into the egg batter, soaking both sides thoroughly but not too soggy. Let excess drip off.
  6. Heat a non-stick skillet or griddle over medium heat and add butter or oil. Cook soaked slices until golden brown on one side (3-4 minutes), then flip and cook the other side until golden and cooked through. Adjust heat as needed.
  7. Prepare the maple pecan syrup: Warm maple syrup and chopped pecans in a small saucepan over low heat for 3-5 minutes, stirring occasionally. Stir in butter if using.
  8. Serve the stuffed French toast immediately, drizzled generously with warm maple pecan syrup. Optionally dust with powdered sugar or add whipped cream.

Notes

Use thick bread like brioche or challah for best results. Toast bread lightly if too fresh. Soak bread briefly to avoid sogginess. Keep cooked slices warm in a low oven if cooking in batches. Maple pecan syrup can be made nut-free by omitting pecans or substituting toasted seeds. For gluten-free or vegan versions, use appropriate substitutions.

Nutrition

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

Find it online: https://bitesienna.com/cozy-pumpkin-cream-cheese-stuffed-french-toast-recipe-with-maple-pecan-syrup-easy-perfect-breakfast/