Pumpkin Stuffed French Toast Recipe with Toasted Pecans

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Pumpkin stuffed French toast is a great way to change up any fall or winter brunch get-together. Decadent and delicious!
Pumpkin stuffed French toast is a great way to change up any fall or winter brunch get-together. Decadent and delicious!

Pumpkin Stuffed French Toast Recipe

The weekend is here and it is time for a treat. There has been a lot of healthy cooking going on here – Mushroom & Edamame Salad, Baked Trout (or Salmon), Whole Wheat Pumpkin Muffins and Roasted Cauliflower, to name a few. For weekend brunch, we are going to break out the cream cheese, pumpkin and white bread, and cook up some stuffed French toast. Besides, with what we experienced in Utah yesterday, we deserve some comfort food. Keep going, you’ll see what I mean.

Last weekend, we loaded up our daypacks with water, sunscreen, sandwiches and apples, and headed up Big Cottonwood Canyon for a hike. If you have ever skied Solitude or Brighton, then you have travelled up this beautiful canyon, complete with dramatic mountains jutting straight up from the side of the road and pine and aspen trees interspersed between the slate gray rocks. It is beautiful in every season, but really shows off its best side at the beginning of autumn.

HikeLeaves

We started at the trailhead, ready to set off on the 3-mile hike to Lake Blanche, which is flanked by Sundial, Dromedary and Sunrise Peaks. Three miles may not sound like a long route but when the elevation change is 2700 feet, you work up a sweat and an appetite. Let me tell you, turkey sandwiches never taste as good as they do when you are sitting by a mountain lake after a big hike. The boys were troupers, never complaining on the 5-hour round-trip journey. Our youngest picked up a walking stick within the first five minutes and strolled with it the whole way.

Hike3

As much as I enjoy playing in the leaves in our own backyard and watching the mountains from afar as they change from a blanket of green to a rainbow of fall colors, there is something special about experiencing the changes of autumn right smack dab in the middle of nature. It is peaceful, it is spectacularly beautiful and it provides an opportunity to share it with each other. My husband and I always say that a quiet spot high in the mountains, where the hustle and bustle of every day life seems so far away, is our church.

Hike2

Yesterday, a mere four days after the hike (in which we were wearing shorts and t-shirts), a cold front came through. I don’t mean that there was just a nip in the air. No, I mean that the temperature plummeted from 85 degrees to 35 degrees F. And it snowed! In case you think I’m pulling your leg, here’s a scene from our back door.

Snow2

You can see why we might be craving comfort foods – foods that warm us from our fingertips to our toes. Pumpkin and spices such as nutmeg and cinnamon hold a natural warmth, as though someone is wrapping a blanket around you. This stuffed French toast is full of all of those things and is a lovely way to start a weekend morning. Top it with toasted pecans for a little crunch and nutty flavor that complement the tenderness of the French toast nicely. Serve with pure maple syrup and a pat of butter, if you wish.

The recipe:
Preheat oven to 200 degrees F.

Pumpkin French Toast 1

In a medium bowl, mix together cream cheese, pumpkin puree, 1 tablespoon maple syrup, cinnamon and nutmeg until fairly smooth (it’s okay if there are a few lumps).

Pumpkin French Toast 2

Divide the pumpkin mixture across 6 pieces of bread, spreading almost to the edges. Place the pieces of bread on top to form sandwiches.

Note: I photographed this post with sandwich bread, but I highly recommend that you use a sturdy French country bread for better results.

Pumpkin French Toast 3

Preheat a nonstick griddle to 375 degrees F or set a large nonstick skillet over medium heat. With a nonstick griddle, it’s not necessary to use any butter, but you may find you need to coat a nonstick skillet with some butter or cooking spray.

In a medium bowl, whisk together milk, eggs, maple syrup, vanilla and salt. Transfer to a shallow dish.

Place sandwiches in the egg batter, working with 2 at a time. Let the mixture soak into the bread, about 1 minute per side.

Pumpkin French Toast 4

Transfer the sandwiches to the prepared griddle or skillet and cook until the bread is golden brown, about 3 minutes per side.

Transfer to the oven to keep warm, laying the French toast in a single layer on a wire rack set over a large baking sheet. Repeat with remaining sandwiches.

Serve with toasted pecans and pure maple syrup.

Pumpkin stuffed French toast is a great way to change up any fall or winter brunch get-together. Decadent and delicious!

Other stuffed French toast recipes

:
Inn Cuisine’s Strawberries & Cream Stuffed French Toast
Panini Kathy’s Banana-Stuffed French Toast
Eclectic Recipes’ Nutella Stuffed French Toast with Maple Strawberry Syrup
La Bella Vita’s Raspberry & Italian Mascarpone Stuffed French Toast

Pumpkin Cream Cheese Stuffed French Toast

Pumpkin stuffed French toast is a great way to change up any fall or winter brunch get-together. Decadent and delicious!
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: Holdiay Recipes
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
Servings: 8 Servings
Calories: 425kcal
Author: Dara Michalski | Cookin' Canuck

Ingredients

  • 6 ounces 1/3-less-fat cream cheese softened
  • 3/4 cup pumpkin puree not pumpkin pie mix
  • 2 tablespoons sugar
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon freshly grated nutmeg
  • 16 slices French country-style bread
  • 1 3/4 cups 1% milk
  • 8 eggs
  • 1/4 cup pure maple syrup
  • 3 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1 cup chopped pecans toasted

Instructions

  • Preheat oven to 200 degrees F.
  • In a medium bowl, mix together cream cheese, pumpkin puree, 1 tablespoon maple syrup, cinnamon and nutmeg until fairly smooth (it's okay if there are a few lumps).
  • Divide the pumpkin mixture across 6 pieces of bread. Place the pieces of bread on top to form sandwiches.
  • Preheat a nonstick griddle to 375 degrees or a large nonstick skillet over medium heat. With a nonstick griddle, it's not necessary to use any butter, but you may find you need to coat a nonstick skillet with some butter or cooking spray.
  • In a medium bowl, whisk together milk, eggs, maple syrup, vanilla and salt. Transfer to a shallow dish.
  • Place sandwiches in the egg batter, working with 2 at a time. Let the mixture soak into the bread, about 1 minute per side.
  • Transfer the sandwiches to the prepared griddle or skillet and cook until the bread is golden brown, about 3 minutes per side.
  • Transfer to the oven to keep warm, laying the French toast in a single layer on a wire rack set over a large baking sheet.
  • Repeat with remaining sandwiches.
  • Serve with toasted pecans and maple syrup.

Notes

Inspired by The America's Test Kitchen Family Baking Book.

Nutrition

Serving: 1Stuffed French Toast | Calories: 425kcal | Carbohydrates: 46g | Protein: 16g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 178mg | Sodium: 623mg | Potassium: 418mg | Fiber: 4g | Sugar: 18g | Vitamin A: 80.8% | Vitamin C: 1.5% | Calcium: 22.6% | Iron: 19.1%
Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

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Comments

  1. Heidi / foodiecrush says

    Okay Dara, you’re killing me. First, the photo of the lake is beyond killer. Then the snowstorm we endured today, nearly killed my hopes of fall tomatoes. And now? This stuffed french toast fantasticism. RIP.

    Reply

  3. bellini says

    I had to shield my eyes when I saw the photo of the snow flurry in your backyard. We have definitely hit a cold patch and on the mountain passes I am sure there is snow, but I am peacefully oblivious for now. The light of the day though is this pumpkin stuffed French toast with syrup!!!

    Reply

  8. foodwanderings says

    Oh my snow & loved seeing a slice of life as we as a slice of pumpkin french toast. I never stuffed them before a great seasonal twist! Your kids are a dorable,

    Reply

  13. Jeanette says

    What stunning views and a nice hike your family took. You all are having some crazy weather already! This French Toast looks so good, I think my kids would really enjoy it.

    Reply

  15. claudia lamascolo/aka pegasuslegend says

    All I can say is having two boys all grown myself, yours will look back and no one ever will cook as good as their mom. They are getting first hand what the best cooking ever will be in their lives. These are some wonderful memories… your doing a fabulous job. What a great looking family!

    Reply

  16. MikeVFMK says

    What a change of events. From hiking in the great outdoors and warm weather to snow?! Love the idea of these stuffed french toast to warm me back up. Plus, they look awfully tasty! Lovely pictures!

    Reply

  21. Darla | Bakingdom says

    Oh lordy. I didn’t even have a chance to read your post yet, because I had to tell you right off just how delicious this looks, Dara. Absolutely beautiful. I can hardly wait to try it!

    Reply

  22. CouponClippingCook says

    This recipe is so clever. It sounds delicious too. Pumpkin filling is a great compliment to french toast. Love the scenes from your hike and the snow in your backyard. Wow…the temperature really changed in a short time.

    Reply

  23. Lindsey @ Gingerbread Bagels says

    I think I’m in love with this recipe. Actually I know I’m in love. This recipe is just incredible and so creative. I wish I had this for breakfast! Loveeeee it! 🙂

    And I can’t believe it snowed. wow! What a complete change in temperature.

    Reply

  28. Esi says

    I just got my first can of pumpkin this season, but I can’t decide what to do with it. I love the idea of this french toast.

    Reply

  30. Janet says

    Looks amazing!

    Happy Thanksgiving — Hopefully you were able to spend some quality time with the fam this weekend — perhaps over this breakfast!

    Reply

  32. Sandy says

    Can you scoop up some of that snow and send it down here? We are supposed to top 100 degrees again on Thursday . Oh well, I can dream about mittens, hot cider and this yummy French toast!

    Reply

  36. brandi says

    snow?!? i’m not ready for that yet 🙂

    Love this recipe – I made some pumpkin stuffed french toast last year, and it was awesome! I think it’s time to make some again.

    Reply

  38. marla says

    This post is stunning! I love that you do hikes like this as a family. As challenging as they are they bring us closer to one another and this beautiful place we live. Your fall photos are beautiful. And that pumpkin french toast…bring it!

    Reply

  39. Alicia says

    Made this last Sunday morning following our Thanksgiving dinner the night before (using leftover pumpkin from the pie I made). It was an absolute hit…so delicious! It was actually close to 30 degrees during the afternoon (in Southern Ontario in october!!), so we weren’t craving anything typically Thanksgiving-like…but this really hit the spot. Thanks for the great recipe!

    Reply

  40. Katelyn says

    I almost swooned when I saw the recipe title. It incorporates lots of my favorite brunch things and I happen to have some challah in my freezer just waiting to be made into french toast.

    I have to tell you to that your pear applesauce has become a favorite with me and my family. My 18-month-old niece went bonkers for it. I’m going to try canning it in the next week or two and will report back with how it goes.

    Reply

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