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Pumpkin Cream Cheese Stuffed French Toast

Pumpkin Cream Cheese Stuffed French Toast
Recipe type: Breakfast
Cuisine: American
Serves: 4
Prep time:
Cook time:
Total time:
  • 4 (1″) slices challah bread
  • 8 oz. cream cheese, softened
  • ¼ cup pumpkin puree
  • ¼ cup brown sugar
  • 1 tsp. vanilla extract
  • ½ tsp pumpkin pie spice
  • 2 eggs
  • 4 tbsp. butter, melted
  • 1½ cups milk, room temperature
  • 4 tsp. vanilla extract
  • 4 tbsp. granulated sugar
  • ⅔ cup flour
  • ½ tsp. salt
  1. Preheat oven to 325 F.
  2. Create a pocket in the challah slices by slicing into the center from one side. Place challah slices on a baking sheet and put in the oven for 8 minutes. Flip the bread over and bake for another 8 minutes. This will JUST dry out the bread, there should be no browning. Take slices off baking sheet on to a wire rack to cool.
  3. Meanwhile, smooth out cream cheese in a small bowl with a rubber spatula. Mix in pumpkin, sugar, vanilla and pumpkin pie spice. Set aside.
  4. In a shallow dish, mix together eggs, butter, milk, vanilla extract, sugar. Whisk in the flour and salt. Stuff the bread with the filling.
  5. Soak the bread without over saturating, about 40 seconds per side; repeat with the remaining slices. Swirl 1 tbsp. butter in the hot skillet.
  6. Transfer the prepared bread to the skillet in a single layer; cook until golden brown, about 1 minute 45 seconds on the first side and 1 minute on the second.
  7. Serve the French toast immediately. Continue, adding 1 tbsp. butter to the skillet for each new batch.
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