This Pumpkin Cheesecake Stuffed French Toast is a fluffy French toast sandwich with a creamy, pumpkin spiced cheesecake filling inside. Amazing, right?

Let’s kick of pumpkin spice season with this sinfully delicious Pumpkin Cheesecake Stuffed French Toast! 

I’ve been drooling over stuffed French toast on my Pinterest feed and secretly wanting to make it for ages. But French toast is just not the kind of thing I splurge on very often…and if I’m being honest, for a breakfast dish it can prove to be a bit time consuming for my taste.

Usually I prefer my breakfast prep to be quick and easy because usually by the time I get around to making breakfast I’m already STARVING.

But it is October (aka pumpkin spice everything month) and I already made some pretty bomb gluten free pumpkin pancakes last weekend. So my logic here was that if I was going to make another pumpkin-y breakfast anyway it may as well be this Pumpkin Cheesecake Stuffed French Toast.

Why you’ll be madly in love with this Stuffed French Toast recipe: 

Yes, Pumpkin Cheesecake Stuffed French Toast is exactly as incredible as it sounds, and it’s completely worth taking the time to make (even if you need a snack in the meantime to tide you over. It’s ok. I might have had one too).

What we’ve got here is a fluffy French toast sandwich with a creamy, pumpkin spiced cheesecake filling in the middle.

Let me make a small confession here just to illustrate how good this Pumpkin Cheesecake Stuffed French Toast really is.

John and I had one serving apiece from this batch and then I sliced the leftovers into cute bite sized servings and froze them, with the noble intention of serving them as a nosh-tacular appetizer for a future (as yet unplanned) fall themed brunch.

But today I’ve been sneaking into the freezer and heating up a few here and there for a sinful little snack. I mean…I work from home. And they’re just in there. Practically calling my name.

Tips for making Stuffed French Toast: 

• For the creamiest texture, I like to use whole milk or even heavy whipping cream in the egg mixture. I would not recommend anything thinner, like skim milk.
• Don’t keep the bread dipped in the milk-egg mixture too long or, it will get too soggy.
• When frying your French Toast, don’t turn the heat up higher than medium. I would even recommend medium-low as the outside of the bread cooks very fast and you want inside to be cooked.
• Don’t walk away from your French Toast! It burns rather quickly and nobody likes burnt toast.

FAQ:

Which bread is best for making Stuffed French Toast? 

I love using a fluffy loaf like challah or brioche to make it feel like you’ve died and gone to fall brunch heaven. French Baguette would also work.

Can I make this recipe dairy-free? 

For a lactose free french toast, you can use lactose-free whole milk and lactose-free cream cheese. If you need a dairy-free option, you could use almond milk or coconut milk (full fat) for the egg mixture and vegan cream cheese for the pumpkin filling.

How to serve French Toast:

 This is where you can get creative. Here are some of my personal favorites:

• whipped cream or whipped coconut cream
• powdered sugar (mixed with pumpkin spice)
• butter
• maple syrup 
• fresh berries – strawberries would work well here
• banana slices
• cinnamon sugar or sugar mixed with pumpkin spice
• slivered almonds or chopped walnuts or pecans

Thanks for reading Le Petit Eats! To keep up with my kitchen escapades, follow me on Facebook, Instagram, Twitter and Pinterest. If you make this Pumpkin Cheesecake Stuffed French Toast, please share it using the hashtag #LePetitEats!

5 from 3 votes

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Pumpkin Cheesecake Stuffed French Toast

This Pumpkin Cheesecake Stuffed French Toast is a fluffy French toast sandwich with a creamy, pumpkin spiced cheesecake filling inside. 

Course Breakfast

Cuisine American

Keyword cheesecake stuffed French Toast, Pumpkin Spice French Toast, stuffed French Toast

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 4 -5

Calories 400 kcal

Author Denisse

Ingredients

• 8 oz. cream cheese room temperature
• 1/4 cup brown sugar
• 1/2 cup pumpkin puree
• 2 tsp. vanilla extract. divided
• 1 tsp. ground cinnamon divided
• 1/4 tsp. nutmeg
• 1/4 tsp. clove
• 1/4 tsp. ginger
• pinch of salt
• 8-10 slices bread
• 4 eggs
• 3/4 cup whole milk
• 1 Tbsp. sugar
• 2-3 Tbsp. unsalted butter

Instructions

1. In an electric stand mixer fitted with the paddle attachment, mix cream cheese and brown sugar on medium speed for 1-2 minutes until fluffy, scraping down the sides of the bowl with a spatula if necessary.
2. Add pumpkin puree, 1 teaspoon vanilla extract, 1/2 teaspoon cinnamon, nutmeg, clove ginger and salt and continue to mix on medium speed for another minute or so until all ingredients are combined.
3. Spread mixture evenly on half of bread slices and press together with remaining half of bread to form sandwiches.
4. In a medium shallow bowl, whisk together eggs, milk, sugar, remaining 1/2 teaspoon cinnamon and remaining teaspoon vanilla extract.
5. Melt butter in a large, heavy skillet over medium high heat. Dip sandwiches in the egg mixture to coat. Place in the skillet and cook on both sides until golden brown (complete in batches if necessary).

Recipe Notes

• For the creamiest texture, I like to use whole milk or even heavy whipping cream in the egg mixture. I would not recommend anything thinner, like skim milk.
• When frying your French Toast, don’t turn the heat up higher than medium. I would even recommend medium-low as the outside of the bread cooks very fast and you want inside to be cooked.
• Don't walk away from your French Toast! It burns rather quickly and nobody likes burnt toast.
• Serve your Stuffed French Toast with a dusting of powdered sugar, some fresh fruit, a drizzle maple syrup, and/or butter on top. 

Products I recommend for this recipe: