Stuffed Cinnamon Pumpkin French Toast


On the last morning of my Thanksgiving vacation, I found myself debating over two pumpkin french toast recipes bookmarked from other blogs. The stuffed french toast with a spiced pumpkin-cream cheese filling was every bit as tempting as the french toast encrusted with crushed cinnamon cereal. What’s a girl to do?

In my case, the girl combines elements of both recipes to create an incredibly tasty pumpkin french toast hybrid. After all, it was the last hurrah of a long food-centric weekend. Why not fit in one last delectable celebration?!

I was so excited to sink my teeth into this special treat that the photographs came out sub-par at best. Please excuse the somewhat blurry pictures, and instead focus your attention on gathering together the ingredients listed below to make this holiday-worthy breakfast.


Stuffed CinnamonĀ Pumpkin French Toast

a hybrid of a two genius recipes, courtesy of Brandi and Recipe Girl

yields 1 serving for 1 very lucky pumpkin-lover


  • 2 slices whole wheat cinnamon raisin bread (such as Vermont Bread Company)
  • 1/4 cup + 2 Tbsp pumpkin puree, divided
  • 1 Tbsp light cream cheese, at room temperature
  • 1 tsp ground cinnamon, divided
  • 1/2 tsp pumpkin pie spice, divided
  • 1 tsp pure maple syrup, plus more for serving if desired
  • 1 egg, lightly beaten
  • 2 Tbsp milk
  • 1/2 cup all-natural whole grain cinnamon cereal (such as Three Sisters Cinnamon Sweets or Cascadian Farm Organic Kids Cinnamon Crunch)
  • canola oil cooking spray


  1. In a small bowl, mix together 1/4 cup pumpkin puree, cream cheese, 1/2 tsp cinnamon, 1/4 tsp pumpkin pie spice, and maple syrup. Spread pumpkin mixture onto one slice of bread and top with the other slice. Set aside.
  2. In shallow bowl or dish, whisk together egg, milk, 2 Tbsp pumpkin puree, 1/2 tsp cinnamon and 1/4 tsp pumpkin pie spice. Set aside.
  3. Spread the crushed cereal onto a plate. Dip the stuffed sandwich into the egg mixture, making sure that both slices of bread are completely coated. Transfer the sandwich to the crushed cereal plate, and gently press so that the cereal adheres to the bread.
  4. Heat a skillet coated with canola oil cooking spray over medium heat. Carefully add the sandwich to the skillet and cook for 2-3 minutes, until the crispy coating is golden-brown. Flip the sandwich and cook on the other side for another 2-3 minutes.
  5. Serve with additional maple syrup, if desired.

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