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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!

 

No-Bake Pumpkin Cheesecake

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This easy no-bake pumpkin cheesecake is made with a delicious gingersnap crust.  This homemade no-bake cheesecake recipe is made with real pumpkin and spices and can be whipped up in just a few minutes.  It’s a fall and holiday dessert staple!

 

no bake pumpkin cheesecake filing in a bowl with an electric mixer

 

No bake cheesecakes were at the top of the rotation for birthdays at my house growing up.  This is a little variation of that.  This no bake cheesecake combines the ease of no-bake with the incredible fall flavors we all love.  This homemade cheesecake is make with real pumpkin puree and real whipped cream.  Your family is going to love this sweet and festive dessert!

This recipe can be used with a graham cracker crust or you can use my recipe of Gingersnap Crust.

This easy no-bake pumpkin cheesecake can be made into a 9″ pie, mini cheesecakes, or even in a cup form for ease at a party or gathering.

Print
No- Bake Pumpkin Cheesecake
Prep Time
15 mins
 

This easy no-bake pumpkin cheesecake is made with a delicious gingersnap crust.  This homemade no-bake cheesecake recipe is made with real pumpkin and spices and can be whipped up in just a few minutes.  It's a fall and holiday dessert staple!

Course: Dessert
Cuisine: American
Keyword: no bake, pumpkin cheesecake
Servings: 8 people
Calories: 350 kcal
Ingredients
  • 8 oz Cream Cheese, at room tempreure
  • 1/3 Cup Sugar
  • 1 Cup Pumpkin Puree
  • 1/2 tsp Pumpkin Pie Spice
  • 1 cup whipping cream, heavy
  • 1 pkg. Jello Instant pudding, cheesecake (small box)
Instructions

  1. In a large bowl, add the heavy cream,  using an electric mixer, whip the cream until soft peaks form. Set aside

  2. In another bowl, add the cream cheese and beat with the electric mixer until smooth and creamy.  Add the sugar, pumpkin puree and pumpkin spice. Mix until smooth again.  

  3. Add the pudding and mix.

  4. Now add the two mixtures together,  the whipped cream to the pumpkin mixture and mix until smooth.  

  5. Spoon this pumpkin filing into a prepared pie crust, or eat by the spoonful!

How To Whip Cream:

In a mixing bowl, add the heavy cream, sugar, and vanilla.  Using a hand-held mixer, mix on medium-high speed until soft peaks form.  This should take a few minutes.  Another way to accelerate the process a little is to start out with a chilled bowl.  Put the mixing bowl in the freezer for 10-15 minutes to chill the bowl before you start beating the cream.  Use immediately or store in a covered container in the fridge for up to a couple days.

Here are some other no-bake recipes you’ll love

Gingersnap Crust

No-Bake Peanut Butter Cookies

No- Bake Nutella Cornflake Cookies

pumpkin cheesecake with whipped cream on top and a gingersnap crust

The Carefree Kitchen Socials:

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

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

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

 

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no bake cheesecake, pumpkin flavored with a gingersnap pie crust

Einkorn Pumpkin Muffins

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This Einkorn Pumpkin Muffin recipe is so easy and a fall favorite! It’s made with all-purpose einkorn flour and has an optional sugar crumb topping.  The will soon become your family’s fall favorite!

 

Einkorn pumpkin muffin recipe, prepared and ready to bake

 

These pumpkin bread muffins are made with all-purpose einkorn flour.  Here are a few tricks in working with all-purpose einkorn flour that I’ve discovered that might help you in your baking adventures too!

Tips for working with All-Purpose Einkorn Flour:f

  • When adapting your favorite recipes with Einkorn All-Purpose flour, you will need to either reduce the amount of liquid in your recipe or add approximately 25-30% more flour.
  • Give the dough or batter a little extra time.  There is much less gluten in all-purpose einkorn flour so the water doesn’t absorb as quickly. If you’re making a yeast bread, do an extra round of kneading and rising.  (You will notice the dough will seem a little dry before it rises.  Let the dough rise to double its original size, and then it will be really sticky again.  Add more flour while kneading,  just until it’s not sticky again and let it rise for a second time before kneading and shaping into loaf pans or french bread.)
  • Einkorn flour isn’t ground quite as fine as regular flour you would purchase at a supermarket.  You won’t notice this when the muffins are baked as long as you give a few extra minutes for the batter. (If possible, let your pumpkin muffin batter sit in the fridge overnight or for at least 20 minutes before you scoop it into a muffin tin.) Be sure to give one final quick mix before scooping into the muffin tin.

 

pumpkin bread muffins

 

If you’re looking for a few other Einkorn Recipes, here are a few you might enjoy

Einkorn Blueberry Muffins

EInkorn Chocolate Chip Cookies

Einkorn German Pancake

 

You can add a crumb topping to your muffins.  There are a couple of recipes I like to use.  One is with Oatmeal and the other, the base is flour.  For this recipe, I would recommend using the oatmeal crumb topping.  The einkorn flour has a tendency to be gritty in the crumb topping instead of chewy like the oatmeal.

Print
EInkorn Pumpkin Muffins with Sugar Crumb Topping
Prep Time
35 mins
Cook Time
30 mins
Total Time
1 hr 5 mins
 

This Einkorn Pumpkin Muffin recipe is so easy and a fall favorite! It's made with all-purpose einkorn flour and has an optional sugar crumb topping.  

Course: Breakfast, Dessert
Cuisine: American
Keyword: all-purpose einkorn flour, einkorn, muffin, muffins, pumpkin
Servings: 24 people
Calories: 150 kcal
Ingredients
  • 2 1/2 Cup All-Purpose Einkorn Flour (If you don't have einkorn flour and want to use regular, all-purpose flour, use 2 cups of flour)
  • 1 tsp baking soda
  • 1 baking powder
  • 1 cinnamon
  • 1/2 nutmeg
  • 1/2 ginger powder
  • 15 oz Can Pumpkin puree
  • 1/2 salt
  • 1 sugar
  • 1/2 cup butter, melted (You can also substitute with coconut oil)
  • 2 large eggs
  • 2 tsp vanilla extract
Crumb Topping with Oatmeal
  • 1/8 C oatmeal-ground in the blender until it resembles cornmeal texture)
  • 1/3 C Brown Sugar
  • 1/8 tsp Cinnamon
Crumb Topping with Einkorn Flour
  • 2 T All-Purpose Einkorn Flour
  • 1/3 Cup Brown Sugar
  • 1/8 tsp Cinnamon
Instructions

  1. Pre-heat oven to 350 degrees.

  2. Spray 24 regular size muffin tins with non-stick cooking spray.

  3. In a large mixing bowl, add the melted butter, pumpkin puree, eggs, and vanilla.  Mix until smooth.

  4. In another mixing bowl, combine the all-purpose einkorn flour, baking soda, baking powder, cinnamon, nutmeg, ginger powder, and salt. Mix until combined.

  5. Gently fold the pumpkin puree mixture in with the dry ingredients.  Mix until combined.  Cover with saran wrap. Let the batter sit overnight in the fridge or at least 20 minutes. (This will give the einkorn flour a chance to absorb the liquid and will ensure your muffins are light and fluffy.  

  6. Stir the batter once more and make sure there aren't any lumps or pockets of flour. Scoop about 1/4 C batter into each muffin tin.  (You can top with a crumb-optional) 

  7. Bake in a 350 degree, preheated oven, for 25-30 minutes or until a toothpick inserted into the center comes out clean with just a few crumbs. Enjoy!

Oatmeal Crumb Topping

  1. In a blender, grind oatmeal until the texture resembles cornmeal.  In a mixing bowl, combine the ground oatmeal, brown sugar, and cinnamon. Scoop about 3/4 Tablespoon onto each muffin before baking.

Einkorn Flour Crumb Topping

  1.  In a mixing bowl, combine the all-purpose einkorn flour, brown sugar and cinnamon. Scoop about 3/4 Tablespoon onto each muffin before baking.

Einkorn Pumpkin muffins with a sugar crumb topping

 

The Carefreekitchen 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/