October 8, 2013

Pumpkin French Toast with Maple-Cream Cheese Syrup

This pumpkin French toast is perfect on a chilly autumn morning for breakfast... or dessert!  It's rich, fluffy, pumpkiny, and the maple-cream cheese syrup just takes it to a heavenly realm!    


  • 4 large eggs 
  • 3/4 c pumpkin puree 
  • 2 tbsp milk 
  • 1 tsp vanilla 
  • 2 tbsp brown sugar 
  • 1/2 tsp ground cinnamon 
  • 1/8 tsp ground nutmeg 
  • 4 slices Challah Texas toast 
  • 2 tbsp butter
  • Optional:  Confectioners' sugar, for sprinkling 

Maple-Cream Cheese Syrup:

  • 3 oz cream cheese, softened 
  • 1/4 c maple syrup 
  • 2 tbsp butter, melted 
  • 1/8 tsp ground cinnamon 


Beat together the eggs, pumpkin puree, milk, vanilla, brown sugar, cinnamon and nutmeg in a large, shallow bowl.  Soak the bread slices in the egg mixture.  

Heat the butter in a large skillet over medium heat.  Add the bread to the hot skillet and cook on both sides until golden brown.

Meanwhile, make the maple-cream cheese syrup.  In a small bowl, whisk together the cream cheese, maple syrup, butter and ground cinnamon until smooth and creamy.  

Serve the French toast with the maple-cream cheese syrup drizzled on top and sprinkle confectioners' sugar over all, if desired.  



  1. Yum! I am loving all these great pumpkin recipes this year. Nothing like a sweet hearty breakfast.

  2. This is lovely. I like it so much. Brilliant idea to flavor the bread with this method, then maybe I can have yam, sweet potato or corn flavors also. And it is sweet, yummy... :)


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