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It’s pumpkin spice time again. Why not enjoy that flavor in a cheesecake-filled French toast?
An Iconic Fall Flavor: Pumpkin Spice
Since pumpkin spice has become such an iconic flavor for fall, you often see jokes made about it.
This flavor has been popular for years. It’s only lately that you are able to find practically everything made with the flavor.
I’ve always been a fan of the fall season and everything that goes with it. I’m also a lover of French toast and cheesecake so as a result, this is one of my favorite breakfasts; for fall or any time for that matter!
The Bread Makes A Difference
Challah is usually my go-to bread for most French toast I make. However, with this pumpkin cheesecake variety, I’m pretty partial to–wait for it–French bread!
If you can get a nice substantial loaf of French bread or a baguette, you’re in business.
The reason I prefer French bread to challah for this is that I don’t want a highly flavorful bread, such as challah, to compete with the spiced cheesecake filling. With French bread, the flavor will meld rather than work at cross purposes.
One other important thing here is you want bread that’s not very fresh so what I do is cut the slices the day before and store them in a plastic bag in the fridge. This method produces the perfect texture for the bread.
The delicious cheesecake filling is very easy to make. Just make sure to use plain pumpkin–not the canned pie filling.
You might have some left over, depending on how much you want to use to fill the bread slices. The amount you use is totally up to you. I had about a half cup left over. But there’s no waste going on here. The filling makes a wonderful sweet dip for graham crackers or cookies!
Pumpkin Spice Cheesecake French Toast
- 1 French bread or baguette
- 2-3 tbs unsalted butter
- 3 eggs
- 1 1/2 cups milk
- 1/2 tsp pumpkin pie spice
- 8 oz cream cheese softened
- 1 cup pumpkin puree
- 3 tbs brown sugar
- 1 tsp pumpkin pie spice
- 1/2 tsp vanilla
- Cut the French bread into 1-inch/2.5 cm slices.
- Beat together all the filling ingredients.
- Spread about 2-3 tablespoons of the filling on HALF the bread slices. Place a plain slice on top of the one with the filling making a “sandwich.”
- Whisk together the eggs, milk and pumpkin pie spice. Pour into a large (13 x 9 is good) deep pan.
- Place the “sandwiches” in the egg mixture and let it soak in for about 3 minutes; turn and soak the other side.
- Melt half the butter in a large non-stick skillet over medium-low heat. When the butter starts foaming, place the french toast in the pan but do not overcrowd the pan. Fry for 3-4 minutes or until golden brown. Turn, add the remaining butter and brown on the other side for the same time.
- To keep warm, place on a cookie sheet in a 200F/100C oven.