Salted Caramel Chocolate Chip Cookies
September 9, 2026
September 19, 2026
Pumpkin Cheesecake Stuffed French Toast
Pumpkin Cheesecake Stuffed French Toast filled with creamy cheesecake, dipped in a brown butter pumpkin custard, and finished with whipped cream, maple syrup, and an optional graham cracker crumble. A cozy fall breakfast inspired by one very good Target find.
There are certain ingredients I see at the store and immediately know I need to make something with them. The brown butter pumpkin heavy cream at Target was one of them.
I picked it up without much of a plan, but somewhere between pumpkin, brown butter, and breakfast, this Pumpkin Cheesecake Stuffed French Toast came together.
Thick slices of brioche are filled with a lightly spiced cheesecake filling, dipped in a pumpkin custard, and cooked in butter until golden on the outside and creamy in the center. I finished mine with homemade whipped cream, maple syrup, and a buttery graham cracker crumble for a little cheesecake-inspired crunch.
The crumble is completely optional, but if you’re going all in on pumpkin cheesecake for breakfast, I say add it.
For My Daughter's Journal
You absolutely devoured these. You loved them so much that you asked me to make them three days in a row—which I think might be the best review a recipe can get.
So this one is officially going in your recipe journal. One day, I hope you make them in your own kitchen and remember all those cozy fall mornings when Mom made you pumpkin cheesecake French toast just because you asked.
xo, Mom
founder of La Vita Bianca
Meet Bianca
Bianca is a home cook, host, and mom based in Naples, Florida, sharing the recipes she comes back to, the little details that make a home feel special, and the everyday moments in between. For her, good food is less about perfection and more about bringing people together around the table.
Get Social With Me
Ingredients:
- 1 (8 oz / 225 g) block cream cheese, softened
- 45 g powdered sugar
- 1 tsp vanilla bean paste
- ½ tsp cinnamon
- Pinch of salt
- 8 thick slices brioche
- 3 large eggs
- 180 g brown butter pumpkin heavy cream
- 60 g whole milk
- 1 tsp vanilla bean paste
- 1 tsp cinnamon
- ¼ tsp pumpkin pie spice
- Pinch of salt
- 2–3 tbsp butter, for cooking
- 60 g graham cracker crumbs (about ½ cup)
- 28 g unsalted butter (2 tbsp), melted
- ½ tsp cinnamon
- Maple syrup
- Homemade whipped cream
- Powdered sugar, optional
- Graham cracker crumble, optional
Instructions:
- Make the cheesecake filling. Beat the softened cream cheese, powdered sugar, vanilla bean paste, cinnamon, and salt until completely smooth and creamy.
- Stuff the brioche. Using a small sharp knife, make a small slit in both sides of each of the 8 slices of brioche, creating openings into the center of the bread without cutting all the way through. Transfer the cheesecake filling to a plastic zip-top bag and snip off one corner to create a simple piping bag. Pipe the cheesecake filling into the slit on both sides of each slice, dividing the filling evenly among all 8 pieces. Filling from both sides helps distribute the cheesecake throughout the entire slice instead of concentrating it in one spot.
- Make the custard. In a shallow bowl, whisk together the eggs, brown butter pumpkin heavy cream, whole milk, vanilla bean paste, cinnamon, pumpkin pie spice, and salt until well combined.
- Dip the French toast. Dip each stuffed slice into the custard, coating both sides. Let the brioche soak briefly so it absorbs some of the custard without becoming overly saturated.
- Cook. Melt butter in a large skillet over medium-low heat. Cook the stuffed French toast for about 3–4 minutes per side, until deeply golden brown and warmed through. Work in batches as needed, adding more butter to the skillet between batches.
- Make the optional graham cracker crumble. Preheat the oven to 350°F. Combine the graham cracker crumbs, melted butter, and cinnamon until evenly coated. Spread onto a small baking sheet and bake for 7–9 minutes, until lightly golden. Let cool completely—the crumble will become crisp as it cools.
- Serve. Serve warm with maple syrup and a generous dollop of homemade whipped cream. Finish with the graham cracker crumble and powdered sugar, if desired.
- Brown Butter Pumpkin Heavy Cream: This is what inspired the entire recipe. I used it in the French toast custard and then used the remaining heavy cream to make homemade whipped cream for serving.
- Stuffing the Brioche: I made a small slit in both sides of each slice and piped the cheesecake filling into both openings. This helps distribute the filling throughout the entire piece of brioche. You don’t need a piping bag—I used a plastic zip-top bag and simply snipped off one corner.
- Graham Cracker Crumble: Completely optional, but it gives you that little bit of graham cracker flavor and crunch that makes the French toast feel even more like pumpkin cheesecake.
- Cooking: Keep the skillet around medium-low. The brioche is thick and stuffed, so you want to give the center enough time to warm through without browning the outside too quickly.