Description
This decadent seasonal breakfast blends the comforting spice of pumpkin with the creamy richness of a cream cheese filling. By using thick-cut Texas toast, you achieve a perfect golden crust while maintaining a soft, custard-like center. Ideal for a cozy brunch, this stovetop-cooked dish offers a sophisticated, restaurant-quality experience in under 40 minutes, bringing the warm inviting aromas of cinnamon and nutmeg straight to your kitchen table.
Ingredients
1/2 cup pumpkin puree
4 large eggs, whisked
2/3 cup milk
1 tsp vanilla extract
2 tbsp sugar
1 tsp cinnamon
1/4 tsp ground nutmeg
14 slices Texas toast bread
8 oz cream cheese, softened
1 cup powdered sugar
1 tbsp milk
Instructions
Whisk together pumpkin puree, eggs, 2/3 cup milk, vanilla, sugar, cinnamon, and nutmeg in a large bowl until smooth.
In a separate small bowl, beat softened cream cheese, powdered sugar, and 1 tbsp milk until smooth for the filling.
Heat a griddle or pan over low-medium heat and lightly coat with non-stick spray.
Dip each slice of bread into the pumpkin-custard mixture, coating both sides well, and gently shake off excess liquid.
Place soaked bread on the hot griddle and cook each side until golden brown.
Once cooked, take two slices of French toast and spread a generous layer of the cream cheese filling between them to create a sandwich.
Notes
Ensure your cream cheese is fully softened to achieve a smooth filling. Do not over-soak the bread to avoid a soggy texture. This recipe serves 7 sandwiches.
- Prep Time: 15
- Cook Time: 20
- Category: Brunch
- Method: Pan-searing
- Cuisine: Fusion
Nutrition
- Serving Size: 1 sandwich
- Calories: 420
- Sugar: 32g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 110mg