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–+ servings

Pumpkin Cream Cheese French Toast

Buttery, golden French toast stuffed with tangy pumpkin-spiced cream cheese for a cozy fall breakfast. A touch of orange zest and maple brings the flavors to life without making it too sweet.
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Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 2

Ingredients
 

Bread & Cooking

  • 4 slices thick-cut French bread (about 1-inch thick)
  • 1 1/2 tablespoons unsalted butter

Pumpkin-Cream Cheese Filling

  • 5 oz cream cheese, softened
  • 1/3 cup pumpkin puree
  • 1 tablespoon brown sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon finely grated orange zest
  • 1 pinch fine salt

Custard

  • 3 large eggs
  • 2/3 cup whole milk
  • 1 tablespoon maple syrup
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon pumpkin pie spice
  • 1 pinch fine salt

Instructions

Preparation Steps

  • Lightly dry out the bread so it soaks evenly: set slices on a rack for 10 minutes or toast in a 275°F (135°C) oven for 5 minutes. Let cool while you make the filling.
  • Make the filling: In a medium bowl, beat the softened cream cheese with pumpkin puree, brown sugar, 1/2 teaspoon vanilla, 1/2 teaspoon pumpkin pie spice, orange zest, and a pinch of salt until completely smooth and fluffy.
  • Assemble the sandwiches: Spread the filling generously over two slices of bread (edge to edge). Cap with the remaining slices and press along the edges to help seal. Refrigerate 5–10 minutes to firm the filling.
  • Whisk the custard: In a shallow dish, whisk eggs, milk, maple syrup, 1 teaspoon vanilla, 1/4 teaspoon pumpkin pie spice, and a pinch of salt until no streaks of egg remain.
  • Preheat a large nonstick skillet over medium heat. Melt 1 tablespoon butter in the pan.
  • Dip each stuffed sandwich in the custard for 15–20 seconds per side, letting excess drip off. Lay in the hot skillet and cook until deep golden, 3–4 minutes. Flip, add the remaining 1/2 tablespoon butter, cover the pan for 1 minute to help the center heat through, then uncover and cook 2–3 minutes more until the exterior is crisp and the filling is warm.
  • Rest 1 minute before slicing. Serve warm with a dusting of spice or a drizzle of maple syrup, if desired.

Notes

Tip: Drying the bread first (air-dry or a brief low oven toast) keeps the custard from making the center soggy while still giving you a creamy filling. Leftovers reheat best in a 325°F (165°C) oven for 6–8 minutes to re-crisp without drying the filling.
This recipe is an original creation inspired by classic Pumpkin Cream Cheese French Toast flavors. All ingredient ratios and instructions are independently developed.