Stuffed french toast. Mmmmm. Pumpkin cream cheese stuffed french toast to be exact.
The day after Labor Day was always the first day back to school for us in Pennsylvania. This meant mom was back on breakfast duty. Trying to be creative so my brother and I would actually get out of bed, breakfasts ranged from Pillsbury cinnamon rolls, sticky buns, toaster strudels (on her better days) to cereal and brownies (all of these on her "whatever" days). It was amazing ... although unhealthy by today's standards.
As I've gotten older, I'm no longer too into sweets for breakfast. My favorite go-to dish is toasted sourdough bread that's been buttered (with European-style butter, of course) and a few eggs . Absolute perfection.
However, if I'm in a mood to treat myself, then I ALWAYS order the french toast. Thick pieces of egg-soaked bread that's been cooked until a golden brown and then topped with syrup and other delectable goodies. Yum!
So, in trying to create an adult version of the what-would-get-me-out-of-bed breakfast, I came up with this stuffed french toast idea. Because? Because I love french toast. And pumpkin? Because I'm hoping that the universe realizes that we're all over this heatwave and officially ready for cooler sweater weather.
Without further ado ...
Ingredients for Pumpkin Cream Cheese Stuffed French Toast:
- 1 loaf of Thomas' Cinnamon Raisin Swirl Bread
- 1 cup heavy cream (milk or half & half works, too)
- 3 eggs
- 1 tsp vanilla
- ½ tsp cinnamon
- 2 tbsp Bonne Maman Pumpkin Spice Spread (this is limited edition)
- 4 oz cream cheese, room temperature
In a wide mouth bowl, whisk together the cream, eggs, vanilla and cinnamon.
In a separate bowl, combine the room temperature cream cheese and pumpkin spread.
Take your loaf of bread and separate into pairs On one slice of bread, spread about 1 tbsp of the cream cheese mixture. Then top with its partnering slice of bread.
Preheat your griddle or pan and lightly grease with butter. Once griddle/pan is hot, dip one pair of toast into the egg mixture. Make sure it's completely submerged into the mixture for about 10-15 seconds. Let excess drip off and place onto hot griddle/pan. Do this with as many pairs of toast that will fit onto your cooking surface. When first side is golden brown, flip and cook second side. Repeat the process until all toast is cooked.
Serve your french toast with maple syrup and banana slices.
For other breakfast ideas, check out our Fluffy Banana Pancakes recipe.