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5 from 1 vote

Pumpkin Stuffed French Toast

French toast stuffed with pumpkin & vegan cream cheese.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Breakfast
Cuisine: American, Vegan
Keyword: brunch, dairy-free, egg-free, pumpkin, stuffed french toast, vegetarian
Servings: 4
Calories: 395kcal
Author: Karissa Besaw


  • 8 slices sturdy or stale bread
  • 1 cup almond milk
  • 2 tbsp ground flax seed
  • 1 tsp vanilla extract
  • 1/4 tsp ground cinnamon
  • 8 oz vegan cream cheese
  • 1/2 cup pumpkin puree
  • 3 tbsp maple syrup
  • 1/2 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp cloves
  • 1/8 tsp ground ginger
  • for toppings: vegan whipped cream, maple syrup, nuts, etc.


  • In a shallow dish, whisk together the almond milk, ground flax seed, vanilla extract, and 1/4 tsp ground cinnamon. Set aside for 10 minutes.
  • In a separate bowl, mix together the vegan cream cheese, pumpkin puree, maple syrup, 1/2 tsp ground cinnamon, nutmeg, ginger, and cloves.
  • Heat vegan butter or oil in a pan on a medium heat.
  • Spread the pumpkin mixture evenly in the center of one slice of bread. Avoid getting it too close to the edges or may spill out while cooking. Then make a sandwich using another slice. Dip each side into the almond milk/ground flax mixture.
  • Place the stuffed french toast in the hot pan and cook until golden brown. Flip, and cook until that side is golden brown as well. I typically cook two at a time.
  • Serve warm with optional toppings.


*Bread that is too soft will get soggy. You can leave soft bread on the counter overnight to make it stale which work perfectly for french toast. Or, use a sturdy bread like a french loaf.


Calories: 395kcal | Carbohydrates: 45g | Protein: 8.5g | Fat: 19g