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Vegan Pumpkin Cream Cheese Stuffed French Toast



  • ½ loaf of bread cut into thick 3 inch slices
  • 1 cup dairy- free milk (I used almond)
  • 1 Tbsp ground flax seed
  • ¼ cup pumpkin puree (I used it from a can)
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1 Tbsp vanilla
  • ¼ cup pecans
  • ¼ cup maple syrup
  • 1 Tbsp oil
  • 1 Tbsp powdered sugar (optional)
  • 4 slices of dairy-free butter (optional)

Cream Cheese Filling:

  • 8 ounces or one container of vegan cream cheese, room temperature
  • 1 Tbsp vanilla


  1. Cut your bread into 3 inch slices. Using a small knife make a slit in the middle of your bread making a pocket. Fill a piping bag with the cream cheese. Stuff the cream cheese in the pocket that you made in the bread.
  2. In a shallow bowl combine the pumpkin puree, pumpkin pie spice, cinnamon, vanilla, ground flax seed, and dairy- free milk and whisk.
  3. Spray a medium-large pan with oil and heat on medium heat. Dunk your stuffed French Toast in the pumpkin mixture and fry slices until golden brown, then flip and cook the other side.
  4. Sprinkle with powdered sugar, pecans, butter, and drizzled maple syrup.


Leftovers will last 1 day in the fridge.


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