Description
Ingredients:
For the Pumpkin Cream Cheese Filling:
4 oz (115g) cream cheese, softened to room temperature
3 tablespoons (45g) pure pumpkin puree
1 ½ tablespoons pure maple syrup
¾ teaspoon pumpkin pie spice blend
For the French Toast Bites:
6 slices thick-cut bread, such as brioche or challah
1 large egg
½ cup whole milk
1 tablespoon maple syrup
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
Pinch of salt
1 tablespoon unsalted butter or neutral oil, for cooking
Instructions:
Prepare the Filling: In a small mixing bowl, combine the softened cream cheese, pumpkin puree, maple syrup, and pumpkin pie spice. Use a hand mixer or whisk vigorously until the mixture is completely smooth and free of lumps. Set aside.
Form the Sandwiches: Lay out three slices of bread. Spread an even layer of the pumpkin cream cheese mixture onto each slice, leaving a small border around the edges. Top each with a second slice of bread to create three closed sandwiches. Using a sharp serrated knife, carefully slice each sandwich into nine uniform bite-sized cubes.
Make the Custard Dip: In a medium bowl, thoroughly whisk the egg. Add the milk, maple syrup, vanilla extract, cinnamon, and salt, and continue to whisk until the mixture is fully combined and slightly frothy.
Cook the Bites: Heat a large non-stick skillet or griddle over medium heat. Add the butter and swirl to coat the pan. Working in batches, briefly dip each bread cube into the custard mixture, ensuring all sides are moistened but not saturated. Place the cubes in the hot skillet in a single layer, ensuring they don’t touch. Cook for 2-3 minutes per side, using tongs to turn them, until all sides are a deep, golden brown and crisp.
Serve: Enjoy the French toast bites immediately while they are warm and crisp on the outside. They are delicious on their own or with an extra drizzle of maple syrup.
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes
Servings: 27 bites | Calories: Approximately 35 kcal per bite
Step-by-Step Guide
Follow these detailed instructions for perfect bites every time. First, ensure your cream cheese is truly softened to room temperature for a lump-free filling. Combine the filling ingredients in a bowl and use a hand mixer on medium speed for 60 seconds until silky. For assembly, spread the filling evenly to the edges on three bread slices before topping with the second slice; this prevents empty pockets. Press down lightly. Use a sharp knife to cut each sandwich into three strips, then three cubes per strip for nine uniform bites per sandwich.
For the custard, whisk the egg thoroughly before adding other liquids. Use a shallow dish for dipping. The key is a quick, 1-2 second dip per side—do not soak the bread. Preheat your skillet over medium heat and let the butter melt fully before adding the first batch. Arrange bites with space between them to allow for even browning and easy turning with tongs. Cook until all six sides are golden, about 10-12 minutes total per batch.
Serving Suggestions
Serve these warm bites immediately for the best texture. For a beautiful presentation, dust them lightly with powdered sugar or a sprinkle of cinnamon. Offer small dipping bowls of warm maple syrup, extra pumpkin cream cheese filling, or a dollop of whipped cream. They pair wonderfully with crispy bacon, fresh berries, or a side of Greek yogurt for a complete breakfast or brunch spread.
How-to Summary
Make a smooth pumpkin-cream cheese spread and create three sandwiches. Cut each sandwich into nine cubes. Dip each cube briefly in a whisked egg and milk custard. Pan-fry in butter over medium heat until all sides are golden brown and crisp. Serve immediately with your favorite toppings.
Frequently Asked Questions
Can I make the filling ahead of time? Yes, the pumpkin cream cheese filling can be prepared and stored in an airtight container in the refrigerator for up to 2 days. Let it soften slightly at room temperature before using for easy spreading.
What’s the best bread to use if I don’t have brioche? Challah, Texas toast, or a good-quality thick-sliced white bread are excellent substitutes. Stale bread (1-2 days old) actually works better as it holds its structure during dipping.
Can I bake these instead of pan-frying? Absolutely. Arrange the dipped bites on a parchment-lined baking sheet. Bake at 375°F (190°C) for 15-20 minutes, turning halfway, until golden. They will be slightly less crisp but still delicious.
How do I store and reheat leftovers? Store cooled bites in an airtight container in the fridge for up to 2 days. Reheat in a toaster oven or air fryer at 350°F (175°C) for 3-5 minutes to restore crispiness. The microwave will make them soft.
Can I freeze these French toast bites? Yes, after cooking and cooling, freeze them in a single layer on a baking sheet before transferring to a freezer bag. Reheat from frozen in an oven or air fryer at 375°F (190°C) for 5-8 minutes.
Common Mistakes to Avoid
- Over-soaking the bread: A quick dip is sufficient. Saturated bread will become mushy and fall apart during cooking.
- Skillet too hot: Medium heat is crucial. High heat will burn the outside before the inside warms through.
- Crowding the pan: This steams the bites instead of frying them, resulting in a soft, pale exterior. Cook in batches.
- Using cold cream cheese: This leads to a chunky, difficult-to-spread filling that can tear the bread.
- Not turning all sides: Use tongs to ensure all six sides of the cube achieve an even, golden-brown crust.
Conclusion
These Pumpkin Cream Cheese Stuffed French Toast Bites are a fantastic twist on a classic, packing autumn flavor into every crispy, creamy bite. They are surprisingly simple to make, highly versatile for serving, and perfect for entertaining or a special family breakfast. By following the detailed steps and avoiding common pitfalls, you’ll create an impressive and delicious dish that is sure to become a seasonal favorite. Enjoy the process and the delightful results!