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Pumpkin Stuffed French Toast

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This pumpkin stuffed french toast is filled with sweetened cream cheese, has a pumpkin custard-like, egg mixture and topped with a sweet pecan crumble topping.

Pumpkin french toast in a baking dish

 

This stuffed french toast recipe is the bomb dot com. It’s a pumpkin flavored custard over french bread, stuffed with cream cheese and topped with a pecan crumble topping.  I mean, If you’re gonna do breakfast, this just seems like the right thing to do.

This stuffed french toast is best made the night before.  It’s easy to throw together and perfect for the holidays or a special occasion.

 

how to stuff french toast

 

How to make Stuffed French Toast:

If you’ve ever wondered how to stuff french toast, Here ya go.

I used cream cheese for this recipe.  It’s best to start with room temperature cream cheese. I suppose you can use a low fat version of crream cheese but I had full fat cream cheese on hand.  I sweetened the cream cheese just a little splash of vanilla and powdered sugar.  Next, I’m using just regular ‘ol french bread.  I cut the french bread into thick slices.  Next, you’re going to cut those thick slices in half but not all the way through the bread.

Spread a thick layer of cream cheese in the sliced french bread and set it aside while you make the custard topping. 

 

french toast bake with pecan crumble topping

 

Next, I make the pumpkin custard for the french toast bake.  You can throw all the ingredients in a blender or mix it with a whisk in a mixing bowl.  Pour the pumpkin custard topping mixture on the stuffed french toast and then cover it with plastic wrap and store in the fridge until morning.

It’s best to take the stuffed french toast out of the oven while the oven is preheating so you aren’t putting a cold baking dish in a hot oven.  Let the baking dish come to room temp before putting it in the oven.

While the oven is preheating you can make the pecan coconut crumble topping. 

How to make a pecan crumble topping:

Just thrown those ingredients in a a food processor and wa-lah, it’s ready to go too. The coconut is optional and I suppose you can substitute the wanuts for the peacans, you are going to want a softer nut than an almond. 

There ya go, easy peasy, stuffed french toast! 

What to serve with your Pumkin French Toast Bake….

I love making this amazing coconut syrup for this recipe.  It’s super sweet so you only need a little splash but it is aaaaaamazing!!

If you’re really into breadfast casseroles, here’s an egg casserole my family loves and breakfast hashbrowns too to satisfy the savory side. Or just add all those breakfast componants together and you’ve got yourself an increadible breakfast feast!

 

 

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Stuffed Pumpkin French Toast Bake
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

This pumpkin stuffed french toast is filled with sweetened cream cheese, has a pumpkin custard-like, egg mixture and topped with a sweet pecan crumble topping. 

Course: Breakfast
Cuisine: American
Servings: 8 people
Calories: 300 kcal
Ingredients
  • 8 2" thick slices French Bread
  • 1 15oz Pumpkin Puree
  • 1/2 cup Whole Milk
  • 6 large eggs
  • 1/4 cup Sugar
  • 1 tsp Vanilla
  • 1/4 tsp Cloves
  • 1/8 tsp Nutmeg
Cream Cheese Filling
  • 1 8oz Cream Cheese
  • 1/2 cup Powdered Sugar
  • 1/2 tsp Vanilla
Pecan Crumble Topping
  • 1/2 Cup Pecans
  • 1/2 Cup Brown Sugar
  • 1 tsp Cinnamon
  • 1/2 tsp Salt
  • 1/4 Cup Coconut Flakes
Instructions
Cream Cheese stuffing

  1. In a small bowl, combine the cream cheese (Be sure you are using room tempreture cream cheese), vanilla and powdered sugar.  Mix until all the sugar is combined with the cream cheese. Set aside

French Toast Bake

  1. In a medium sized mixing bowl, combine the pumpkin puree, milk, eggs, sugar, vanilla, cloves, and nutmeg. Use a wire whisk to beat all the ingredients togerther. Set aside.

Pecan Crumble Topping

  1. Preheat Oven to 350 degrees.

  2. In a food processor, add the pecans, brown sugar, cinnamon, salt and coconut flakes. pulse until the nuts are to your desired size. It's best if they are ground to a powder, leave a little chunk to them. 

How to assemble the french toast bake

  1. Spray a 9 by 13" baking dish with non-stick cooking spray.

  2. Cut the french bread loaf into 2" slices. You will need 8 of them.  Now cut those slices in half but don't cut all the way through.

  3. Spread 2 Tablespoons of the cream cheese spread in between the slices of bread.

  4. Plave the french toast slices in a baking dish and pour the pumpkin custart over the top of the french bread.

  5. Refrigerate overnight preferably.

  6. Make the pecan crumble topping. Sprinkle the topping on the stuffed french toast. Be sure the baking dish is at room temp before putting it in the oven.  

  7. Bake in the oven for 25-30 minutes or until golden brown. 

  8. Serve with coconut syrup, whipped cream and some hashbrowns, oh baby! Enjoy!

 

sweetened cream cheese stuffed french toast bake

 

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This pumpkin stuffed french toast is amazing! It's filled with sweetened cream cheese and has a pumpkin, custard-like, egg mixture and then topped with a sweet pecan crumble topping. It's "technically" a breakfast food but it's good enough for dessert too. Eat is all day, yo!

 

Gingersnap Crust

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This gingersnap crust is perfect for a no-bake pie crust, pumpkin cheesecake with gingersnap crust or for mini desserts! It’s so easy to make and comes together in just a few minutes!

 

no bake gingersnap crust

 

If you’ve ever made a graham cracker crust, this is very similar.  There are a few substitutions but the idea is the same.  You start out with gingersnaps.  It’s best to use the kind that comes in a box or bag in the cookie or snack aisle at the grocery store.  These cookies, because they are a little drier, work best in this easy pie crust recipe.  

I also used light brown sugar in this recipe instead of granulated white sugar.  I like the richness of the brown sugar with the gingersnaps.  It’s just so, so good!

I used my food processor to break the cookies up.  You can do it the old-fashioned way, with a ziplock bag full of cookies and a mason jar but a food processor works really well and is quick!  If you have a cheese grating attachment on your kitchen aide, that will work great too.  You want the cookies the consistency of course sand.  

The picture above is after I had added the butter and the brown sugar.  When you squeeze the cookie mixture, you want the cookie mixture to hold together loosely.  My little 7 years old helped me demonstrate this. 

Gingersnap crust, ready for pumpkin cheesecake with gingersnap crust

Are you looking for some more easy dessert ideas? Here are a few we love around our house!

Nutella Cornflake Cookies

No -bake peanut butter smores bar

Peanut Butter No Bake Cookies

To get the cookie mixture up on the sides of the baking dish, I like to use a cup with a flat bottom and press it on the sides and bottom of the dish.  This way you can tell if the gingersnap crust is even on all sides.  You can also use your fingers to press the cookie mixture up and onto the sides.

After you have pressed the gingersnaps on the pie crust, you can bake it in the oven for 10 minutes at 350 degrees or you can put it in the freezer for 10 minutes to lightly freeze.  I like to make the crust first and then slide it in the freezer while I make the rest of the pie or dessert. 

Print
GIngersnap Crust
Prep Time
10 mins
Total Time
11 mins
 

This gingersnap crust is perfect for a no-bake pie crust, pumpkin cheesecake with gingersnap crust or for mini desserts! It's so easy to make and comes together in just a few minutes!

Course: Dessert
Cuisine: American
Keyword: dessert, ginger snap, gingersnap, pie crust
Servings: 8 people
Calories: 150 kcal
Ingredients
  • 2 Cups Gingersnap Cookie Crumbs
  • 4 Tablespoons Brown Sugar, light
  • 6 Tablespoons Butter, melted
  • pinch Sea Salt
Instructions

  1. In a food processor, pulse the gingersnap cookies until the mixture resembles coarse sand.  Estimate how many cookies you need and then be sure to measure the cookie crumbs after they are ground.

  2. In a mixing bowl, combine the gingersnap cookie crumbs, the brown sugar, the butter, and a pinch of salt. Mix until well combined.

  3. Using your fingers or cup with a flat bottom, press the cookie crumb mixture onto the sides and bottom of the pie plate. 

  4. You can bake this for 10 minutes or freeze for 2-24 hours.  By baking or freezing, it makes the crust less fragile. 

  5. Fill the gingersnap pie crust just out of the freezer.  (If you bake the pie crust instead of freezing it, be sure to wait until the pie crust is fully cooled before filling.)

The Carefree Kitchen Socials:

I’d love to connect with you on social media.  Come find me!

Facebook: https://www.facebook.com/thecarefreekitchen/

Instagram : https://www.instagram.com/the_carefree_kitchen/

Pinterest: https://www.pinterest.com/thecarefreekitchen/pins/

 

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This gingersnap crust is perfect for a no-bake pie crust, pumpkin cheesecake with gingersnap crust or for mini desserts! It's so easy to make and comes together in just a few minutes!