Hey everyone! This week’s recipe puts a delicious twist on traditional French toast. I know I already have my Christmas tree up, but that doesn’t mean fall’s over yet! So, without further ado, here’s my recipe for pumpkin pie French toast!
Special Ingredients and Equipment Needed:
Special Kitchen Supplies Needed for Pumpkin Pie French Toast:
For this recipe, you most likely have all of the basic kitchen utensils and equipment you’ll need on hand already. That being said, here are some of the basic tools I recommend. I’ve also included some of the fancy gadgets that may make this French toast a bit easier to make.
You’ll definitely need a whisk or electric mixer for a couple reasons in this recipe. First, you’ll need to whisk the pumpkin pie filling. I find with how thick this mixture is, a handheld mixer would be much faster than whisking by hand. You’ll also need to beat your egg mixture for the egg wash that you dip the French toast in, which you could do with a fork or whisk. Next, you’ll definitely want mixing bowls for the pumpkin pie filling. The recipe makes quite a bit of filling so it would likely overflow in a standard kitchen bowl. Next, I prefer having shallow bowls for my egg mixture so that it’s easier to dip my French toast. Lastly, you’ll want a large nonstick pan to cook multiple servings at once. Or if you want to cook them ALL at once, I highly recommend a non-stick electric griddle.
Special Ingredients You’ll Need for Pumpkin Pie French Toast:
There aren’t many specialty ingredients that you’ll need. I don’t expect these to be too hard to find at your local grocery store, but I’ve included links to them online as well just in case.
- Canned pumpkin puree (or you can make your own if you’re fancy like that)
- Whipped cream cheese
- Pumpkin pie spice
I use canned pumpkin puree just because it’s much easier, but I know there are people who swear that they can tell if it’s canned. It’s totally fine if you want to make your own puree! You’ll only need about 1/2 cup. I then mix the pumpkin with whipped cream cheese. I like using whipped cream cheese because I find that it’s fluffier and quicker to be able to use since I don’t have to wait for it to come to room temp before mixing it. If you can’t find whipped cream cheese, you can absolutely use half of a block of cream cheese. Just make sure you let it come to room temp first and you may want to cube it to make it easier to mix in.
Pictures:
These pictures mostly speak for themselves, but here you can see the breakdown of this breakfast (hehehe). These pictures show the egg wash, the process of constructing your pumpkin pie stuffed French toast (which is literally just making it into a sandwich), and then how to fry it up and serve it.
Recipe:
Pumpkin Pie Stuffed French Toast
Equipment
- Electric griddle or large non-stick pan
Ingredients
Pumpkin Pie Filling
- 4 oz whipped cream cheese 4 oz of cubed room temp cream cheese will also work.
- 1/2 cup pumpkin puree
- 1/2 cup light brown sugar
- 2 tsp pumpkin spice I use McCormick brand
Egg Wash
- 3 large eggs
- 1 1/2 tbsp whole milk or heavy cream
- 1 tsp cinnamon
- 1/2 tsp vanilla extract
French Toast
- 8 slices of bread
- 1/2 pumpkin pie filling mixture
- egg wash mixture
- 4 tbsp butter, plus extra for serving
- syrup for serving
Instructions
Pumpkin Pie Filling Instructions
- In a medium-sized mixing bowl, add all ingredients and mix using either a whisk or a hand mixer until smooth. An immersion blender would also work.
- Cover and refrigerate until ready to assemble and cook French toast.
Egg Wash Instructions
- In a shallow bowl large enough for a piece of bread to lay flat, whisk together all ingredients.
French Toast Instructions
- On half of the slices of bread, evenly spread the pumpkin pie filling. Place remaining bread on top of each slice to create sandwiches.
- In a large nonstick skillet or on an electric griddle over medium heat, melt butter. (If your skillet is small and you have to cook each French toast sandwich individually, start by only using 1 tbsp of butter. You'll need one tbsp of butter for each sandwich you're cooking. If you're cooking 2 sandwiches, use two tbsp, etc.)
- Dip each of the sandwiches in the egg wash, flipping to coat both sides just before you add them to the melted butter, cooking in batches if need be. If you leave them in the egg wash too long before cooking, they'll become soggy.
- Cook each side of the sandwich for approximately 3-4 minutes each or until golden brown on both sides. If you're using a smaller pan and cooking in batches, make sure you wipe the pan out after each batch.
- Serve and enjoy!
Notes
There you have it! If you have questions about any of the steps above, leave a comment and I’ll happily help if I can! I know some of the steps might be worded a little *wonkily* haha, but I tried my best to clarify. The pictures posted above should be able to help too.
If you like this recipe and want more, make sure you subscribe for weekly updates where I post new content every week. You can also check out any of the links below or my recipes page and as always let me know what you think! Thanks everyone 🙂
Baked Pumpkin Donuts with Vanilla Glaze
Lemon Raspberry Bundt Cake
