I like making breakfasty stuff. Which is ironic since I never ever eat breakfast and opt for the more time-friendly, less-grumpy brunch. So when I made my first breakfast post ever, I was dubious that it was even worth creating a new category on the blog. Because I didn’t think I’d be making much more of it. But as fate has it, the universe decided to play a joke on me by making breakfast recipes one of my favorite posts.
Irony pumping through my veins.
A couple of weeks back, I experimented with pumpkin puree amid the pumpkin frenzy that was October. Oh hey, bandwagon. Can I get a lift? And I liked it. So today I’m trying out another version of the french toast only this time it’s closer to the classic in form. And it’s stuffed with a pumpkin spice cream cheese filling. I like this one too. YUM.
For my not-too-sweet-toothy self, it’s not too sweet that I can’t stomach it but sweet enough to be considered a morning treat. And for those that love it SWEET, you can add the usual suspects of syrup or honey .
I used crusty french bread that had been sitting a couple days so it was a little dried out. All the better to preserve form, my dear (…why am I quoting Little Red Riding Hood?). And because it’s slightly tougher, it’s easier to slice the middle and make a pocket. I cut big, one inch slices to start with and sliced a pocket into each bread slice to stuff the cream cheese filling.
The stuffing part will be a little messy. It took me a couple of tries before I realized the best way was to spoon a mixture into the pocket and then spread it around.
Then it’s dunking the slices in an egg and milk mixture and pan-frying it until it’s golden and slightly crispy around the edges. I used very little oil. Just enough to grease the pan and did it over medium high heat for the first side and lowering it to medium low heat once the pan was hot for the other sides.
One thing of note is to not soak the bread slices too long. You don’t want them super soggy that it practically melts in your hand when you transfer it to the pan. You can feel a gradual change in the bread texture while it’s soaking. It’ll be very rough in the beginning and then soften up a little and gradually it gets super soggy. Fish it out in the middle when it softens up just a little and you’re good to go.
And we’re done!
Pumpkin Cream Cheese French Toast
Author: The Cooking Jar
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Yield: 4 slices 1x
- 4 slices french bread
Cream Cheese Filling:
- 4 oz. cream cheese
- 4 tablespoons pumpkin puree
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 2 eggs, beaten
- 2 tablespoons butter, melted
- 1/2 cup milk
- 2 teaspoons vanilla extract
- 2 tablespoons sugar
- 2 tablespoons flour
- Salt to taste
- Slice a pocket in the bread for the cream cheese stuffing
- Mix cream cheese, pumpkin puree, brown sugar, vanilla extract and pumpkin pie spice
- Fill the pockets with the cream cheese mixture
- To make the batter, mix eggs, butter, milk, vanilla extract and sugar
- Add flour and salt and whisk until smooth
- Soak the bread slices in the batter and and pan-fry in a skillet over medium high heat until golden brown on both sides
- Dish and serve hot