"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."
Cream Cheese Stuffed Pumpkin French Toast
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- Recipe Card
Prep time 15mins
Cook time 15mins
Serves or Makes: 3
Recipe Card
ingredients
- 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
Method
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
ingredients
- 8 ounces vegan cream cheese, room temperature
- 1 tablespoon vanilla