Sunny's Pumpkin Pie Stuffed French Toast Recipe

Sunny's Pumpkin Pie Stuffed French Toast

• Difficulty: Easy
• Servings: 8 to 10
• Nutritional Facts Per Serving (1 of 10): Calories 965, Total Fat 55 g, Saturated Fat 32 g, Carbohydrates 105 g, Dietary Fiber 4 g, Sugar 66 g, Protein 17 g, Cholesterol 244 mg, Sodium 837 mg
• Total Time: 8 hr 45 min (includes refrigeration time)
• Active Time: 50 min

Hosting family gatherings at home becomes more manageable when breakfast is prepared in advance and simple to make. I've enjoyed French toast since childhood, but it's only as an adult that I've come to appreciate versions brimming with fillings and flavor. This dish is perfect for fall get-togethers, bringing together the cozy essence of two classic pies: pumpkin and pecan.

• Difficulty: Easy
• Servings: 8 to 10
• Nutritional Facts Per Serving (1 of 10): Calories 965, Total Fat 55 g, Saturated Fat 32 g, Carbohydrates 105 g, Dietary Fiber 4 g, Sugar 66 g, Protein 17 g, Cholesterol 244 mg, Sodium 837 mg
• Total Time: 8 hr 45 min (includes refrigeration time)
• Active Time: 50 min

Ingredients

• 2 loaves of white bread, unsliced
• Salted butter, for frying

Filling:

• 8 ounces cream cheese, softened to room temperature
• 1 3/4 cups powdered sugar
• 2 tablespoons dark brown sugar
• 2 teaspoons pumpkin pie spice
• A pinch of kosher salt
• 1 cup pumpkin puree

Custard:

• 6 large eggs
• 1/4 cup granulated sugar
• 2 tablespoons pumpkin pie spice
• A pinch of kosher salt
• 3 cups whole milk
• 1/2 teaspoon vanilla extract

Syrup:

• 1 1/2 cups maple syrup
• 1 cinnamon stick
• Zest from 1 lemon

To garnish:

• Canned whipped cream
• Chopped toasted pecans

Instructions

1. Trim the ends from each loaf of bread. Slice the loaves into 2-inch thick pieces. Using a serrated knife, cut a slit down the middle at one end of each slice to form a pocket, being sure to open it fully so the filling can spread well. Place the bread upright, uncovered, in the refrigerator overnight to chill.
2. Make the filling: In a large bowl, combine the cream cheese, powdered sugar, dark brown sugar, pumpkin pie spice, and a pinch of salt. Beat with a hand mixer until the sugars dissolve and the mixture is creamy. Add the pumpkin puree and continue mixing until smooth. Transfer the filling to a piping bag fitted with a round tip or a resealable plastic bag with a cut corner. Gently squeeze the sides of each bread slice to open the pocket and pipe in approximately 2 tablespoons of filling without overstuffing. Carefully pinch the pockets closed.
3. Prepare the custard: In a large, wide bowl, crack the eggs and whisk in the granulated sugar, pumpkin pie spice, and a pinch of salt until smooth. Pour in the milk and vanilla, whisking just until combined.
4. Make the syrup: In a small saucepan over medium heat, combine the maple syrup, cinnamon stick, and lemon zest. Allow to steep for 20 to 30 minutes, then strain into a serving pitcher.
5. Preheat the oven to 200F.
6. In a large skillet over medium heat, melt a few tablespoons of butter. Dip as many stuffed bread slices as fit in the pan into the custard, coating all sides but avoiding sogginess. Fry the slices until golden on one side, about 4 to 6 minutes, then flip and cook the other side to the same golden hue.
7. Continue cooking the remaining slices, adding more butter as needed. Keep finished French toast warm in the oven on a baking sheet with a wire rack. Serve topped with whipped cream, toasted pecans, and a drizzle of the warm syrup.

If necessary, you can refrigerate the filled bread before cooking to hold it until you're ready to serve.