Cream Cheese Stuffed Pumpkin French Toast
"This Pumpkin French Toast is thick, fluffy, and bursting with pumpkin flavor. Stuffed with a creamy cream cheese, drizzled with maple syrup, and topped with crunchy pecans."
-- @itsallgoodvegan


Prep time 15mins
Cook time 15mins
Serves or Makes: 3


  • 1/ 2 loaf bread, cut into 3 inch thick slices
  • 1 cup dairy-free milk
  • 1 tablespoon ground flax seed
  • 1/ 4 cup pumpkin puree
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 tablespoon vanilla
  • 1/ 4 cup pecans
  • 1/ 4 cup maple syrup
  • 1 tablespoon oil
  • 1 tablespoon powdered sugar, optional
  • 4 thin slices dairy-free butter, optional


  • Step 1

    Cut your bread into 3 inch slices. Using a small knife cut a slit in the middle of your bread making a pocket.

  • Step 2

    In a medium bowl mix the cream cheese filling ingredients together. Fill a piping bag with the cream cheese mixture.

  • Step 3

    Stuff the cream cheese in the bread pocket that you made using the piping bag. You don’t want your pocket to overflow with cream cheese.

  • Step 4

    In a shallow bowl combine the pumpkin puree, pumpkin pie spice, cinnamon, vanilla, ground flax seed, dairy- free milk and whisk.

  • Step 5

    Spray a medium-large pan with oil and heat on medium heat.

  • Step 6

    Completely dunk your stuffed French Toast on both sides in the pumpkin mixture. Fry slices on both sides until golden brown.

  • Step 7

    Sprinkle with powdered sugar, pecans, butter, and drizzled maple syrup.

  • Step 8

    Leftovers will last 1 day in the fridge.

Cream Cheese Filling

  • 8 ounces vegan cream cheese, room temperature
  • 1 tablespoon vanilla
More from @itsallgoodvegan