Sinfully Delicious Pumpkin Cheesecake Stuffed French Toast

Mama April here, and I am so happy it’s almost officially fall, because that means pumpkin is a totally acceptable flavor. This Pumpkin Cheesecake stuffed french toast is so rich that one slice (and a couple slices of bacon) are all you need for a hearty and warming breakfast for those cool autumn mornings, sweet an savory collide with this mouth watering recipe.


  • 2 one Inch thick slices of hearty bread ( I used publix bakery traditional white bread, uncut)
  • 1 Can pumpkin (you will only be using about 1/4¬†of a cup)
  • 1/8 C Brown Sugar
  • 1 1/2 Oz cream cheese
  • 1 tsp vanilla
  • 3 Eggs
  • 1 tsp pumpkin pie spice
  • 2tbs international delight Pumpkin Spice
  • 2 Tbs Maple Syrup

How do I cook it?

  1. Combine pumpkin,Brown sugar, vanilla,cream cheese and 1/2 tsp pumpkin pie spice together & set aside.
  2. Prepare egg dip by mixing 3 eggs with creamer and remaining 1/2 tsp pumpkin pie spice.
  3. Create pocket in bread with a knife leaving 3 sides intact and uncut.
  4. Fill each bread pocket with 1/2 of your pumpkin mix
  5. Dip each slice in egg mixture, making sure to let it soak for a few seconds.
  6. Fry as you would traditional french toast, allowing each side to turn golden brown.
  7. Top with butter (optional) and drizzle with maple syrup.

*Recipe creates 2 servings.

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