Recipes For Grown Ups

Stuffed Pumpkin French Toast with Pecan Crumble and Pumpkin Butter Syrup

My pumpkin-stuffed French toast has so much Fall flavor! It uses pumpkin as an ingredient in every aspect of the recipe. The croissant toast is dipped in a pumpkin-infused egg mixture before sautéing, and the pumpkin stuffing is a mixture of cashew butter cream cheese and pumpkin puree; the nuttiness of the cashews and pumpkin is a match made in heaven. Finally, the stuffed French toast is topped with delightfully warm pumpkin butter syrup to create a magical breakfast. 

Prep Time: 20 Mins | Cook Time: 35 Mins  | Servings: 4


For the French Toast:

• 1 package of 10-piece Croissant Toast (purchased at Whole Foods)

• ¾ cup whole milk

• ½ cup canned pumpkin puree

• 3 large eggs

• 2 teaspoon pumpkin pie spice

• 1 teaspoon vanilla extract

• ¼ teaspoon sea salt

• 2 tablespoons butter

For the Filling:

• 8- ounce tub of cashew cream cheese (purchased at Whole Foods)

• 1/3 cup powdered sugar

• 1 teaspoon cinnamon

• 3 tablespoon pumpkin puree

For the Crumb Topping:

• ½ cup all-purpose flour

• ½ cup brown sugar-packed

• 1 teaspoon cinnamon

• 4 teaspoon butter cut into cubes.

• ½ cup pecans chopped

• 2 heaping tablespoons of powdered sugar

For the Pumpkin Butter Syrup:

• 3 tablespoons pumpkin puree

• ½ cup butter

• 2 tablespoons powdered sugar

• 1 teaspoon cinnamon

• ½ cup corn syrup

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For the Filling:

  • Whisk all the ingredients in a medium mixing bowl to combine. Keep cool until ready to fill the toasts.

For the Crumb Topping:

  • Mix the ingredients with a spoon until butter resembles coarse sand, leaving some larger chunks of butter.
  • Scoop ¼-1/2 cup over the top slice of cooked toast

For the French Toast:

  • Whisk milk, ½ cup canned pumpkin puree, eggs, pumpkin pie spice, vanilla extract, and sea salt in a shallow baking dish until thoroughly combined.
  • Melt one teaspoon of butter at a time in a large non-stick skillet, set over medium-high heat.
  • Dip 3–4 pieces of croissant toast into the mixture. Holding the bread with tongs, drain any excess egg mixture. Cook bread for 3-4 minutes on each side until golden brown but still soft in the middle. Lay the cooked bread on a 13×11 buttered baking pan.
  • Spread a quarter cup of pumpkin filling on one piece of cooked bread. Lay the second piece of toast on top of the filling. Continue spreading the filling on the remaining four slices of bread. Top with the accompanying pieces of toast.
  • Add 1/4-1/2 cup crumb topping in a pile on top of the toast. Arranging the stuffed toasts ½ inch apart for even cooking.
  • Bake at 350°F for 30-35 minutes.

For the Pumpkin Butter Syrup:

  • Combine ingredients in a medium saucepan over medium heat.
  • Stir the ingredients until the butter melts completely and the mixture thickens.
  • Keep warm until ready to serve on the French toast.

Serve with…

While the Pumpkin Stuffed French Toast is cooking, serve yourself and your guests a big mug of hot spiced chai tea to warm you to the bone! Enjoy. 

Heidi’s Review: Yes, there are a lot of ingredients and steps, but this is the best recipe Rebecka has ever created. Your taste buds will be delighted.


Chef Rebecka Evans

Rebecka Evans is an award-winning Competitive Home Cook, Food Blogger, and Recipe Developer/Photographer. With her husband, Blake, she’s a mother of five and grandma to seven. Rebecka was the 2017 World Bacon Cham­pion at the World Food Championship and won The Food Network's Home Sweet Grandma episode of CLASH OF THE GRANDMAS in 2016. Rebecka is also a trained classical vocalist and loves singing opera.

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