Sunny's Pumpkin Pie Stuffed French Toast
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 965
- Total Fat
- 55
- Saturated Fat
- 32
- Carbohydrates
- 105
- Dietary Fiber
- 4
- Sugar
- 66
- Protein
- 17
- Cholesterol
- 244
- Sodium
- 837
- Total: 8 hr 45 min (includes chilling time)
- Active: 50 min
Ingredients
2 loaves white bread, unsliced
Salted butter, for frying
Filling:
8 ounces cream cheese, at room temperature
1 3/4 cups confectioners’ sugar
2 tablespoons dark brown sugar
2 teaspoons pumpkin pie spice
Kosher salt
1 cup pumpkin puree
Custard:
6 large eggs
1/4 cup granulated sugar
2 tablespoons pumpkin pie spice
Kosher salt
3 cups whole milk
1/2 teaspoon vanilla extract
Syrup:
1 1/2 cups maple syrup
1 cinnamon stick
Zest of 1 lemon
Garnish:
Canned whipped cream
Chopped toasted pecans, for garnish
Directions
- Prepare the bread: slice the ends off each loaf. Cut the loaves into 2-inch slices. Use a serrated knife to cut a slit in the middle of one end of each slice to make a pocket. (Make sure to swipe all around in the pocket so the filling has room to spread.) Rest the bread, on end, uncovered, in the refrigerator overnight.
- For the filling: In a large bowl add the cream cheese, confectioners’ sugar, dark brown sugar, pumpkin pie spice and a pinch of salt. Use a hand mixer to blend everything together until the sugar is dissolved and everything is creamed. Add the pumpkin puree and continue to blend until smooth. Scoop everything into a piping bag with a circle tip or resealable plastic bag and cut the tip. Squeeze the sides of each slice of pocketed bread so the pocket opens and place the tip of the bag deep inside; pipe in the filling enough to fill, but not overpack (about 2 tablespoons or so in each pocket). Gently pinch the mouth of each pocket shut.
- For the custard: In a large bowl that is deeper than it is wide, add the eggs, then whisk in the granulated sugar, pumpkin pie spice and salt. Whisk until it’s smooth, then add the milk and vanilla extract.
- For the syrup: In a small saucepan on medium heat, add the syrup, cinnamon stick and lemon zest. Steep for 20 to 30 minutes, then strain into a serving boat.
- To make the french toast: Preheat the oven to 200 degrees F.
- In a large pan on medium heat, melt a few tablespoons of butter. Dunk however many filled slices of bread that will fit in the pan into the custard, making sure to coat all sides, but without letting it get too soggy. Place the slices in the pan and cook on one side until golden, then flip and repeat, 4 to 6 minutes per side.
- Continue with the other batches, adding more butter to the pan as you go. Keep the cooked toasts warm in the oven on a baking sheet outfitted with a wire rack. Serve topped with whipped cream, toasted pecans and a drizzle of the syrup.
Cook’s Note
You can refrigerate the custard filled bread before griddling if needed to hold before serving.