Pumpkin cheesecake French toast

Pumpkin Cheesecake French Toast (Gluten & Dairy Free, Vegan Option)

If you’re craving an indulgent, fall-inspired breakfast that’s still on the healthy side, this Pumpkin Cheesecake French Toast is exactly what you need. With a creamy pumpkin cheesecake filling and delicious pumpkin spice French toast coating, these are perfect for a cozy morning or even a fun brunch treat!

For an extra touch, I used an uncrustable cutter to make these into little “pies,” but you can stick to the classic square if that’s easier. Either way, this recipe is sure to bring all the comforting flavors of pumpkin and spice.

Why You’ll Love This Recipe:

• Fall-Inspired Flavors: Pumpkin spice and creamy cheesecake filling make these extra special.

• Customizable: Easily adjust for a vegan option, just DM me for details.

• Fun Shape Option: Use an uncrustable cutter for cute, mini pumpkin pies!

Print Recipe Pin Recipe

Servings 0

Ingredients

  

Ingredients

French Toast Base:

• 1/2 loaf gluten-free bread, I used @rudisbakery
• Pumpkin Mixture:
• 1/4 cup coconut sugar
• 1 egg, or vegan egg substitute
• 1/2 cup dairy-free milk
• 3 tbsp pumpkin puree
• 1 tsp pumpkin spice

Cheesecake Filling:

• 1/2 cup dairy-free cream cheese, softened
• Optional: 1/4 cup powdered sugar for extra sweetness

Instructions

 

Preheat the Pan or Griddle:

• Set a frying pan or grill over medium heat and let it warm up.

Make the Cheesecake Filling:

• In a small bowl, mix the softened cream cheese with powdered sugar, if desired, until smooth and creamy.

Prepare the Pumpkin Mixture:

• In a medium bowl, whisk together the coconut sugar, egg (or vegan substitute), dairy-free milk, pumpkin puree, and pumpkin spice. Set aside.

Assemble the French Toast Sandwiches:

• Spread a layer of the cheesecake filling on one slice of bread and top with another slice to create a sandwich. If you’d like, use an uncrustable cutter to shape the sandwich into a mini “pie.”

Dip in Pumpkin Mixture:

• Using tongs, dip each side of the sandwich into the pumpkin mixture, tapping off any excess.

Cook the French Toast:

• Place the sandwiches on the hot pan or griddle, cooking for about 2 minutes per side until golden brown.

Serve:

• Top with powdered sugar, a drizzle of maple syrup, or any toppings you love.

Author: Ali Jenkins

Tried this recipe?Let us know how it was!