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Stuffed Pumpkin French Toast with Pecan Crumble and Pumpkin Butter Syrup

September 12, 2023 by athomewithrebecka Leave a Comment

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Pumpkin Stuffed French Toast

Stuffed Pumpkin French Toast with Pecan Crumble and Pumpkin Butter Syrup

My Pumpkin stuffed French toast is packed with tons of holiday flavor utilizing pumpkin as an ingredient in every aspect of the recipe. The croissant toast is dipped in a pumpkin-infused egg mixture before sautéing, the pumpkin stuffing is a mixture of cashew butter cream cheese and pumpkin puree; the nuttiness of the cashews and pumpkin is a match made in heaven. Finally, the stuffed French toast is topped with delightfully warm pumpkin butter syrup to create a magical holiday breakfast.

Make Ahead

The crumb topping, pumpkin filling, and pumpkin butter syrup can all be made a day ahead and stored in an airtight container in the refrigerator to save time when entertaining large groups or small family gatherings. 

All that’s left for morning prep is to make the pumpkin-infused egg mixture, cook up the croissant toasts, fill them with premade pumpkin stuffing, and top with the crumb. Bake 350F for 30 minutes and breakfast is served. 

Serve with...

While the pumpkin-stuffed french toast is cooking, serve yourself and your guests a big mug of hot spiced chai tea to warm you to the bone! Enjoy.

FYI50+ MAGAZINE

This post is featured in the incredibly informative publication, fyi50+ Magazine a Senior Life Magazine committed to inspiring, informing, and entertaining the 50+ audience. To read my monthly recipe article(s), subscribe to the online magazine, or order the hard copy version, visit this LINK.

PumpkinStuffedFrenchToast

Stuffed Pumpkin French Roast with Pecan Crumble and Pumpkin Butter Syrup

athomewithrebecka
My Pumpkin stuffed French toast is packed with so much Fall flavor utilizing pumpkin as an ingredient in every aspect of the recipe. The croissant toast is dipped in a pumpkin-infused egg mixture before sautéing, the pumpkin stuffing is a mixture of cashew butter cream cheese and pumpkin puree; the nuttiness of the cashews and pumpkin is a match made in heaven. Finally, the stuffed French toast is topped with delightfully warm pumpkin butter syrup to create a magical breakfast.
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Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 35 minutes mins
Total Time 55 minutes mins
Course Breakfast
Cuisine American
Servings 4

Ingredients
  

For the French Toast:

  • 1 package 10 pieces Croissant Toast
  • ¾ cup whole milk
  • ½ cup canned pumpkin puree
  • 3 large eggs
  • 2 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • ¼ teaspoon sea salt
  • 2 tablespoons butter

For the Filling:

  • 8- ounce tub of cashew cream cheese
  • ⅓ cup powdered sugar
  • 1 teaspoon cinnamon
  • 3 tablespoon pumpkin puree

For the Crumb Topping:

  • ½ cup all-purpose flour
  • ½ cup brown sugar-packed
  • 1 teaspoon cinnamon
  • 4 teaspoon butter cut into cubes.
  • ½ cup pecans chopped
  • 2 heaping tablespoons of powdered sugar

For the Pumpkin Butter Syrup:

  • 3 tablespoons pumpkin puree
  • ½ cup butter
  • 2 tablespoons powdered sugar
  • 1 teaspoon cinnamon
  • ½ cup corn syrup

Instructions
 

For the French Toast:

  • whisk ¾ cup whole milk, ½ cup canned pumpkin puree, 3 large eggs, 2 teaspoon pumpkin pie spice, 1 teaspoon vanilla extract, and ¼ teaspoon sea salt in a shallow baking dish until fully combined.
  • melt 1 teaspoon of butter at a time in a large non-stick skillet, set over medium-high heat.
  • dip 3 – 4 pieces of croissant toast into the mixture. Holding the bread with tongs, drain any excess egg mixture. Cook bread for 3-4 minutes on each side until golden brown but still soft in the middle. Lay the cooked bread on a 13x11 buttered baking pan.
  • The top half of the cooked bread with ¼ cup of pumpkin filling. Spread the filling evenly over the toast. Lay the second piece of toast on top of the filling.
  • Add ¼-1/2 cup crumb topping in a pile on top of the toast. Arranging the stuffed toasts ½ inch apart for even cooking.
  • Bake at 350F. for 30-35

For the Filling:

  • Whisk all the ingredients in a medium mixing bowl to combine. Keep cool until ready to fill the toasts.

For the Crumb Topping:

  • Mix the ingredients together with a spoon until butter resembles coarse sand leaving some larger chunks of butter.
  • Scoop ¼-½ cup over the top slice of cooked toast

For the Pumpkin Butter Syrup:

  • Combine ingredients in a medium saucepan over medium heat. stir the ingredients until the butter is melted and the mixture is thickened. Keep warm until ready to serve.
Keyword Breakfast, Holiday, Pumpkin Stuffed French Toast
Tried this recipe?Mention @athomewithrebecka or tag #athomewithrebecka!
Pumpkin Stuffed French Toast
Pumpkin Stuffed French Toast

Other Fall Favorite Recipe...

Pumpkin Pie Soup
https://athomewithrebecka.com/fall-favorite-recipes-pumpkin-pie-soup/
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https://athomewithrebecka.com/pumpkin-pistachio-palmiers-simply-sesame-blogger-recipe-challenge/
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Hi, I'm Rebecka, living my best life in Denver, Colorado with my darling husband Blake. I’m a mother to five children, Gam Gam to seven priceless grandchildren, and doggie mommy to two fur babies. My most notable wins are Food Network’s, Clash of the Grandmas, and the title of BACON World Champion.

More about me →

Rebecka Evans-Freelance Writer at FYI50+ Magazine

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