Description
This Pumpkin Stuffed French Toast is the perfect treat for cozy fall mornings. Thick, buttery slices of brioche bread are stuffed with a maple pumpkin cream cheese filling, then dipped in a pumpkin batter and topped with crunchy cornflakes. It’s truly delicious! This stuffed French toast is the perfect breakfast treat or brunch for special occasions.
Ingredients
- 1 loaf brioche bread, cut into 6 thick slices
- 2 tablespoons unsalted butter
- 3 large eggs
- 1/3 cup milk
- 1/4 cup pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 cup crushed cornflakes
Pumpkin Filling
- 1/2 cup pumpkin puree
- 6 tablespoons cream cheese
- 1 teaspoon vanilla extract
- 5 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
Toppings
- Maple Syrup
- Powdered Sugar
Instructions
1. Cut the brioche bread loaf into 6 thick slices. Cut a slit in the center of each thick slice. Set aside.
2. Add the crushed cornflakes to a ziptop bag, or food processor. Crush the cornflakes with a rolling pin, or grind in food processor. Pour crushed cornflakes into a large shallow bowl.
3. In a large bowl, whisk together 3 large eggs, 1/3 cup milk, ¼ cup pumpkin puree and 1 teaspoon ground cinnamon.
4. Make the Filling. In a large bowl, using a handheld mixer, or stand-up mixer, beat all ingredients together for the Pumpkin Filling, until smooth and creamy. Scoop the filling into the center slit of each thick slice of bread.
5. Melt 2 tablespoons butter over medium heat in a large skillet or on a griddle.
6. Dip the bread into the wet batter, coating both sides, and letting excess drip off. Then dip into the cornflakes. Work with 1-2 pieces at a time.
7. Cook over medium heat 2-3 minutes per side or until golden brown and crispy on each side. Repeat with remaining pieces.
8. Serve with maple syrup or powdered sugar and enjoy!
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast
- Method: Stove Top
- Cuisine: American