Pumpkin Stuffed French Toast #PumpkinWeek

This post is sponsored in conjunction with PumpkinWeek . I received product samples from sponsor companies to aid in the creation of the PumpkinWeek recipes. All opinions are mine alone.

Pumpkin Stuffed French Toast layers sweet pumpkin cream cheese between 2 thick slices of English toasting bread. Drizzle with homemade pumpkin syrup.

Welcome to #PumpkinWeek 2018 hosted by Love and Confections and A Kitchen Hoor’s Adventures! This year is even bigger and better than ever with a giveaway! Thirty nine bloggers from around the country are showcasing their best pumpkin dishes. Get ready for Fall with over 130 pumpkin recipes throughout the week including cocktails, main courses, pizzas, pastas, pastries, breads, muffins, and plenty of desserts! Our PumpkinWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!

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This time of year, I love pumpkin flavor in my go to meals. I scoop pumpkin puree into my baked goods. That action helps cut back on oil or fats needed to add moistness.

French Toast is one of those go to meals for breakfast, brunch or lunch. Maybe even “Brinner”. Does anyone still say that?

I love to slice my own bread. It lets me adjust how much bread I’m eating and how thick the slices turn out. Sometimes I only want a little. Sometimes, I want a lot! Everyone gets just what they want.
Serving Pumpkin Stuffed French Toast for family or guests with everything on the side makes everyone happy!

Here’s the recipe and don’t leave without entering our fantastic giveaway at the end of this post!

Pumpkin Stuffed French Toast

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Pumpkin Stuffed French Toast #PumpkinWeek

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 2 servings

Serving Size: 1 each

Pumpkin Stuffed French Toast #PumpkinWeek

Ingredients

4 slices thick cut English toasting bread or other thick cut bread
1 egg, beaten (In used Eggland's Best)
2 tablespoons milk
1 tablespoon butter
1 teaspoon cinnamon for dusting

filling

1 cup pumpkin puree
1/2 cup cream cheese
2 tablespoons brown sugar (I used Dixie Crystals)
1/2 teaspoon cinnamon

Pumpkin syrup

1/2 cup sugar (I used Dixie Crystals)
1/4 cup water
1/4 cup pumpkin puree
1/4 teaspoon cinnamon
1/2 teaspoon vanilla

Instructions

pumpkin syrup

Whisk together pumpkin, sugar, water and cinnamon. Bring to a boil over medium heat. Whisk constantly while cooking until desired thickness is achieved. Set aside.

filling

Whisk together pumpkin, cream cheese, brown sugar and cinnamon. Set side.
Grease griddle with butter. Heat over medium heat.
Whisk together egg and milk. Dip bread, cover both sides with egg mixture.
Place bread on hot greased griddle. Sprinkle with cinnamon if desired.
Fry until golden brown and bread is firm. Layer pumpkin cream cheese between bread. Top with pumpkin syrup.

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