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Halloween Jack-O-Lantern Stuffed French Toast

A festive twist on classic French toast, this recipe features pumpkin-shaped cutouts filled with a creamy, sweet mixture of cream cheese, powdered sugar, and spices, perfect for fall breakfasts.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 1000
Ingredients Method Notes

Ingredients
  

For the filling
  • 8 oz cream cheese, softened Use full-fat cream cheese for best texture.
  • 1/4 cup powdered sugar, plus more for dusting You can substitute with honey or natural sweeteners.
  • 1 tsp vanilla extract, divided Use almond or maple extract for different flavors.
  • 1/2 tsp cinnamon
For the custard and cooking
  • 4 large eggs
  • 1 cup milk Almond milk or oat milk can be used for a dairy-free option.
  • 1 tsp ground cinnamon
  • 2 tbsp unsalted butter, for the pan Coconut oil can be substituted.
For assembly
  • 8 thick slices brioche or Texas toast bread Challah or cinnamon swirl bread can be used instead.
  • Maple syrup, for serving Provides extra sweetness.

Method
 

Preparation
  1. Beat the cream cheese, powdered sugar, half of the vanilla extract (1/2 tsp), and cinnamon in a bowl until the mixture is smooth and fluffy.
  2. Using a small pumpkin-shaped cookie cutter, cut a pumpkin shape out of the center of 4 bread slices. Set the pumpkin cutouts aside.
Assembly
  1. Spread a generous layer of the cream cheese mixture over the 4 whole (uncut) bread slices.
  2. Top each with a pumpkin-cut bread slice, pressing gently around the edges to seal the sandwich.
Cooking
  1. In a shallow dish, whisk together the eggs, milk, remaining vanilla extract, and ground cinnamon until well combined.
  2. Dip each stuffed sandwich into this egg mixture, coating both sides thoroughly for about 20 seconds per side.
  3. Heat unsalted butter in a skillet or griddle over medium heat and cook the sandwiches for 3 to 4 minutes on each side until golden brown.
Serving
  1. Remove the cooked French toast from the skillet and dust lightly with powdered sugar. Serve warm with maple syrup.

Notes

This recipe is versatile; try Greek yogurt or mascarpone in place of cream cheese, or use different bread options. Storage: Keep leftovers in the fridge for up to 2 days or freeze for up to 1 month.