Pumpkin Cream Cheese-Stuffed French Toast

Pumpkin and Cream Cheese Stuffed French Toast

French toast, as a homemade dish, used to intimidate me. I only made it a few times in my pre-vegan days, and the first vegan go at it was a freaking disaster; a tasty disaster, but a disaster no less. The bread could end up too soggy, you could have goo stuck all over the pan, which means that you won’t get that crispy outside and soft inside. But, I’ve experimented a few time since then and I think I finally have the hang of it!

Part of the solution is this waffle-maker/griddle that I found in my cabinet. On one side, the plates make thin, ornate waffles; on the other side are griddle plates for pressing sandwiches, making pancakes or in this case, making some seriously awesome french toast. I used it on its “waffle/low” setting, which was still pretty damn hot.

I had made a deluxe french toast like this once before, for Vegan Cuts Fall Harvest eBook, with a fig spread that was oh-so-delectable. You could shortcut the pumpkin spread by using premade pumpkin or apple butter, in this recipe. I did a shortcut myself, by using store-bought vegan cream cheese, but you could make a cashew cream for that instead!

So, if you need a Fall brunch item, you should definitely try this Pumpkin Cream Cheese-Stuffed French Toast out. Topped with crunchy, roasted hazelnuts and sweet maple syrup, it’s bound to be a crowd-pleaser for all of your guests! I think it would be super easy to turn this into a french toast casserole as well, to save prep time and feed a larger group.

One Year Ago: Quinoa-Stuffed Acorn Squash

Two Years Ago: Stuffed Mushroom Eyeballs

Three Years Ago: Supremely Green Smoothie

Pumpkin Cream Cheese-Stuffed French Toast

From Vegan Yack Attack | Breakfast and Brunch

A comforting and deluxe version of a brunch favorite, this Pumpkin Cream Cheese-Stuffed French Toast is sure to please!


4 servings


  • Batter
  • 2/3 cup Very Ripe Banana, Peeled
  • 1/3 cup Unsweetened Non-Dairy Milk
  • 2 tablespoons chickpea flour
  • 2 teaspoon Nutritional Yeast
  • 1/2 teaspoon ground cinnamon
  • Pinch of Salt
  • Filling
  • 3/4 cup pumpkin puree (canned)
  • 3 tablespoons brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1/4 cup Vegan cream cheese
  • Assembly
  • 4 – 1 thick slices French Bread (or a similar loaf)
  • Cooking spray
  • 1/4 cup roasted hazelnuts, chopped


  1. Using a food processor, puree the banana, non-dairy milk, chickpea, nutritional yeast, cinnamon and salt together until smooth. Pour into a shallow bowl and set aside to gel a little.
  2. Rinse out the food processor and place the pumpkin puree, brown sugar, pumpkin pie spice, vanilla and salt into it. Process until it creates a smooth paste.
  3. Take each slice of bread and cut it halfway down the middle, then cut the pocket a little deeper through the mouth of the hole.
  4. Spread one side of the pocket with a tablespoon of cream cheese and spoon some pumpkin filling into the pocket. Repeat 3 more times.
  5. Warm a non-stick skillet or griddle over medium-low heat with a very thin coating of cooking spray. Once hot, dunk each side of the french toast into the banana mixture and let the excess drip off.
  6. Place it on the skillet and cook until the bottom, outer edges are brown; around 5 minutes (you can check carefully by lifting up the corner of the toast with a spatula).
  7. Then use a thin spatula to flip, making sure to get completely under the bread and coating so that it does not tear off.
  8. Cook the other side until it browns, press down on the toast lightly to cook it evenly. Repeat for steps 4-6 for the remaining three toasts.
  9. To keep warm, you can put the toast in the oven at 200°F while you make the rest of them.
  10. Top with hazelnuts and drizzle with maple syrup (although not necessary) and serve.

19 Comments on “Pumpkin Cream Cheese-Stuffed French Toast

  1. First time I made vegan French toast I had to use a chisel to pry the slices out of the pan. But it was definitely worth persevering! I’ve never tried stuffed FT – a whole different level of goodness!

  2. Pingback: Click: Getting High on Protein Bars, Naked Activists Celebrate World Vegan Day, Butternut Squash Biscuits and Gravy, Cookbook Cultural Appropriation and Other Things That Garnered a Second Look This Week « Write.Click.Cook.Listen

  3. Pingback: This Week’s Vegan Menu Plan | Vegan Recipes from Cassie Howard

  4. Oh my goodness, this looks so incredibly delicious! I haven’t attempted French toast yet, but now I’m going to have to. Thank you!!

  5. This looks incredible! I can’t wait to try it out! I have a waffle iron that has those griddle attachments too and I haven’t tried it out yet. This seems like the perfect recipe to break it in 🙂

  6. Would love to try malimg this, but its hard to get things like vegan cream cheese in my area. Has anyone made without or subed? Thanks!

  7. I tried a variation of this yesterday and again today and yum! I love the idea of stuffing the F.toast – endless combinations are swirling in my brain. 🙂

  8. Pingback: 83 Vegan Brunch Recipes - Connoisseurus Veg

  9. Pingback: Gluten-free Roasted Carrots & Creamy Quinoa with Lentils

  10. Pingback: 17 Ways to Stuff Your French Toast | Hospitality Times

  11. Pingback: 11 Vegan French Toast Recipes | Take control of your health!

  12. Pingback: 11 Vegan French Toast Recipes | Nifymag.com

  13. Pingback: Vegan French Toast Recipes | Care2 Healthy Living - Veganism

Got something to say? Leave it here!


Loading ...

Sorry :(

Can't connect ... Please try again later.