Pumpkin French Toast Stuffed with Orange Cream Cheese
Weather: 46 degrees, dark and clear
What I’m listening to: my daughter humming This Old Man while coloring at the table in her pajamas
Last fall, I did a guest post for Lil Blue Boo where I made some delectable Pumpkin French Toast scented with orange. This year, I did a slight adaptation of that recipe by stuffing the Pumpkin French Toast with Orange Cream Cheese. Stuffed or unstuffed, this recipe is a keeper, especially if you have autumn guests and want to make them a beautiful breakfast. I served mine as breakfast for dinner with a side of crisp-cooked bacon.
If you like this recipe, you might also love my French Toast Stuffed with Cranberry Cream Cheese as we head into November and December.
Pumpkin French Toast Stuffed with Orange Cream Cheese
French toast soaked in a pumpkin and spice custard and stuffed with orange-scented cream cheese. Served with butter, pure maple syrup, and dusted with pumpkin-pie-spiced powdered sugar.
Ingredients
For the Pumpkin French Toast:
- 1 cup milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon orange juice freshly squeezed from 1 orange (you'll also need 2 teaspoons juice for the filling)
- ⅔ cup pumpkin puree
- 2 teaspoons pumpkin pie spice
- 2 teaspoons sugar
- 8 slices French bread or Texas toast
- 2 teaspoons butter for the pan
For the Orange Cream Cheese:
- 4 ounces cream cheese softened
- 3 tablespoons powdered sugar
- 1 teaspoon orange zest
- 2 teaspoons orange juice freshly squeezed
- ½ teaspoon vanilla extract
For Serving:
- butter
- pure maple syrup
- ¼ cup powdered sugar for dusting
- 1 teaspoon pumpkin pie spice stirred into the powdered sugar
Instructions
- In a mixing bowl, whisk together the milk, eggs, vanilla, orange juice, pumpkin, pumpkin pie spice, and sugar. Heat a griddle medium to medium-high heat. Melt butter in the pan. One slice of bread at a time, dip in the custard mixture, coating both sides. Place the coated bread directly into the hot, buttered pan.
- Cook each slice until browned and cooked through, about 2-3 minutes per side. Keep the slices warm in a 200℉ oven while you make the rest.
To Make the Orange Cream Cheese:
- In the bowl of a stand mixer, fitted with the whisk attachment, beat together the softened cream cheese, powdered sugar, orange zest and juice, and vanilla until smooth.
To Assemble and Serve:
- Lay one hot slice of French toast on a plate. Spread with cream cheese filling. Top with another slice of French toast and slice the toast on the bias. Continue with the remaining slices.
- Serve with butter, pure maple syrup, and a dusting of pumpkin pie spiced powdered sugar.
Notes
- Nutrition information does not include butter or syrup for serving.
Nutrition
Serving: 1 stuffed French toastCalories: 643kcalCarbohydrates: 92gProtein: 23gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 181mgSodium: 955mgPotassium: 444mgFiber: 4gSugar: 28gVitamin A: 7121IUVitamin C: 7mgCalcium: 214mgIron: 7mg
Tried this recipe?Let us know how it was!
AlaskaScratch Oh my! That looks amazing!!!
Heaven. Heaven on a plate. YES!
I made this today and it was absolutely fabulous! I felt like I was on vacation. Ha! Thanks so much for sharing.
@Jill Your comment made my day! Thanks so much. So happy you liked the French toast! 🙂
How do you come up with these amazing recipes? I just discovered you on Pinterest and I am drooling at the thought of trying any one of your recipes.
Yummy looks delicious