Stuffed Pumpkin French Roast with Pecan Crumble and Pumpkin Butter Syrup
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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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.