Pumpkin Cream Cheese French Toast Sticks
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Vegetarian
Ingredients
Scale
- 8 slices thick-cut brioche or Texas toast bread
- 4 oz cream cheese, softened
- 1/4 cup pumpkin puree (not pie filling)
- 2 tablespoons powdered sugar
- 1/2 teaspoon pumpkin pie spice (for filling)
- 3 large eggs
- 1/2 cup whole milk or half-and-half
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (for custard)
- 3 tablespoons unsalted butter, for the griddle
- 1/4 cup granulated sugar mixed with 1 teaspoon cinnamon (for coating)
- Maple syrup for serving
Instructions
- In a medium mixing bowl, combine the softened cream cheese, pumpkin puree, powdered sugar, and pumpkin pie spice. Whisk or beat with a hand mixer until the mixture is completely smooth and well combined. Set this aside until you are ready to assemble the sandwiches.
- Take two slices of bread. Spread a generous layer of the pumpkin cream cheese mixture onto one slice, leaving a small border at the edges. Top it with the second slice of bread to create a sandwich. Repeat this with the remaining slices until you have four sandwiches.
- Using a sharp serrated knife, cut each sandwich into three or four uniform strips (sticks). This makes them the perfect shape for dipping and ensures they cook evenly on all sides.
- In a shallow dish or pie plate, whisk together the eggs, milk, vanilla extract, and cinnamon. Ensure the eggs are fully incorporated so there are no streaks. This custard will give the bread its classic French toast texture.
- Working in batches, quickly dip each bread stick into the egg mixture. Be sure to coat all sides, including the edges, but do not let them soak for too long or they will become soggy and fall apart.
- Melt a tablespoon of butter in a large non-stick skillet or griddle over medium heat. Place the dipped sticks in the pan. Cook for 2-3 minutes per side, turning them frequently so that all four sides are golden brown and the cream cheese center is warmed through.
- While the sticks are still hot from the pan, immediately toss them in the bowl of cinnamon sugar. The heat will help the sugar adhere to the surface, creating a sweet, crispy crust.