Breakfast Gluten-Free Gluten-Free Breakfast Recipe

Pumpkin Cream Cheese Stuffed French Toast

Calling all pumpkin lovers! You must try this Pumpkin Cream Cheese Stuffed French Toast. 

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. This tasty Pumpkin French Toast will be your new go-to breakfast or brunch this fall. 

This Pumpkin French toast is super quick and easy to whip up. To make this stuffed french toast you want to make sure to use thick slices of bread. For my french toast, I sliced my bread into 3 inch slices. The reason why you want to slice them thick is so that you can make pockets for the vegan cream cheese to be squeezed inside of it.

If you are not able to find a loaf of bread that hasn’t already been sliced, no worries. Instead of stuffing your french toast you can add a thick layer of vegan cream cheese on top of your french toast and then add another slice on top of that as if it is stuffed in between the toasts. 

Stuffing your french toast with cream cheese is actually very easy. With your thick slices of bread you are going to use a small knife to make a slit in the middle of your bread making a pocket. Then using room temperature cream cheese you are going to fill or “stuff” the pocket of bread with cream cheese. 

To stuff your french toast fill a piping bag with cream cheese. If you don’t have a piping bag fill a zip lock bag halfway with cream cheese and push the cream cheese to one corner. Cut a small corner off the zip lock bag and you have a homemade piping bag! 

Beware, adding too much cream cheese to the pocket of your bread will make the cream cheese spill out. Once you see the cream cheese slightly on the outside of the bread stop.

For the Pumpkin French Toast mixture you are going to combine the pumpkin puree, pumpkin pie spice, cinnamon, vanilla, ground flax seed, and dairy- free milk in a large bowl and whisk. If you do not have pumpkin pie spice you can substitute it for nutmeg. 

When picking which bowl to use for your Pumpkin French Toast mixture you want to make sure to use a big shallow bowl making it easy for you to dunk each slice of bread in the bowl.

Substitutions 

I wanted to share some of the recipe ingredients that you can swap out in case you do not have the ones I listed in your pantry.

Spray Oil- Coconut Oil

Maple Syrup- Agave Syrup

Oat Milk- Almond Milk

Ground Flax Seeds- Whole Flaxseeds – Put them in a food processor

Thick Slices of Bread – Thin Slices of Bread – Cook your French toast following the instructions, then layer the cream cheese in-between each slice.

I topped my Pumpkin Cream Cheese Stuffed French Toast with crunchy pecans, cinnamon, powdered sugar, vegan butter, and maple syrup. 

Some other great toppings to use:

Coconut Whipped Cream

Chopped Walnuts

Caramel Sauce

Icing

Strawberries

This Pumpkin Cream Cheese Stuffed French Toast is: 

Creamy

Soft

Crispy 

Quick & Easy

Bursting with Pumpkin Flavor

If you make this Pumpkin Cream Cheese Stuffed French Toast I would love if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like it! 

Pumpkin Cream Cheese Stuffed French Toast

  • Servings: 3
  • Difficulty: easy
  • Print

Stuffed with a creamy cream cheese, drizzled with maple syrup, and topped with crunchy pecans. This tasty Pumpkin French Toast will your new go-to breakfast or brunch this fall


Pumpkin French Toast

  • ½ loaf of bread cut into 3 inch thick slices, substitute with gluten free bread.
  • 1 Tbsp ground flax seed
  • ¼ cup pumpkin puree, I used it from a can
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1 cup dairy-free milk, I used oat milk
  • 1 Tbsp vanilla
  • 1 Tbsp oil, I used canola spray

Cream Cheese Filling

  • 8 ounces or one container of vegan cream cheese, room temperature
  • 1 Tbsp vanilla

Toppings

  • ¼ cup pecans
  • ¼ cup maple syrup
  • 1 Tbsp powdered sugar (optional)
  • 4 slices of diary-free butter (optional)

Directions

  1. Cut your bread into 3 inch slices. Using a small knife cut a slit in the middle of your bread making a pocket.
  2. In a bowl mix the vanilla and cream cheese together. Fill a piping bag with the cream cheese mixture. Stuff the cream cheese in the bread pocket that you made. You don’t want your pocket to overflow with cream cheese.
  3. In a shallow bowl combine the pumpkin puree, pumpkin pie spice, cinnamon, vanilla, ground flax seed, dairy- free milk and whisk.
  4. Spray a medium-large pan with oil and heat on medium heat.
  5. Completely dunk your stuffed French Toast on both sides in the pumpkin mixture. Fry slices on both sides until golden brown.
  6. Sprinkle with powdered sugar, pecans, butter, and drizzled maple syrup.
  7. Leftovers will last 1 day in the fridge.

Make it Your Own

  • Don’t have a piping bag? Fill a zip lock bag halfway with cream cheese and push the cream cheese to one corner. Make a small cut in the corner of the zip lock bag and you have a homemade piping bag!
  • When picking which bowl to use for your Pumpkin French Toast mixture make sure to use a big shallow bowl.
  • Not able to find a loaf of bread that hasn’t already been sliced? Instead of stuffing your french toast you can add a thick layer of vegan cream cheese on top of your french toast and then add another slice on top of that as if it is stuffed in between the toasts.

2 comments on “Pumpkin Cream Cheese Stuffed French Toast

  1. Looks delicious,photos are great.

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