Vegan pumpkin cheesecake stuffed french toast bake

Vegan pumpkin cheesecake stuffed french toast bake

Leftovers. Are. Da. Bomb. Who doesn’t love an amazing homecooked meal that has had time to let all the flavors set in overnight and the best part? You only have to heat them up the next day and bam! you have yourself a full meal in minutes. And then when you can sick of ’em there are a million ideas out there about what to do with leftover turkey & mashed potatoes, waffles anyone? But what about the goods that are still sitting half used in your pantry? Maybe that pumpkin pie recipe only called for 1.5 cans of pumpkin, or there were so many sides that the baguette went untouched. So what might you have in your cupboard to whip this up?pumpkincheesecakefrenchtoast

Leftover bread
Leftover pumpkin puree
Cream cheese, vegan or not
Pecans & walnuts
Maple syrup
Pumpkin spice blend
Leftover pumpkin pie? I even thought that you could use the leftover pumpkin pie filling in place of the pumpkin puree and crush the crust to sprinkle on top or in between the layers of toast. I haven’t tried this, but if you do it, let me know if it works!

pumpkinfrenchtoastAs you can see in this picture I was clearly drooling and not watching where I was pouring the maple syrup. pumpkinfrenchtoastbest

This is so easy to make and requires little prep and the best part, you can make it the night before so you can have a lazy morning or get dressed to head out shopping, or better yet, opt outside.

Vegan pumpkin cheesecake stuffed french toast bake

  • Servings: 6-8
  • Time: 20mins prep 1hr total
  • Print

1/2 or more baguette (I used sourdough, yum!)
4 oz. vegan cream cheese (I used the brand, Kite Hill)
1 c. pumpkin puree
1 tbsp. maple syrup
1 c. light coconut milk or other non-dairy milk
1 tsp. cinnamon
1/2 tsp. pumpkin pie spice
1/4 tsp. sea salt
Toppings: 1/4 c. chopped nuts (I used pecans and walnuts), maple syrup, cinnamon, nutmeg, ginger

Cut day old baguette in thick slices and then halve each slice. Grease a baking or glass dish. Line the dish with half of the bread slices.
In a mixing bowl, use a hand mixer to beat together remaining ingredients up to and including the salt. Pour half of the mixture over the bottom layer of bread. (Sprinkle with cinnamon & pie spice). Top with remaining slices of bread and then pour remaining pumpkin mixture over the bread. Cover and place in the refrigerator overnight.

Preheat the oven to 375˚F. Place uncovered pan in the oven for 30 minutes. Remove from oven and top with chopped nuts and bake for another 10-15 minutes.

Top with maple syrup, cinnamon, nutmeg & ginger. Best when served warm.

2 Comments

  1. Oh wow, this looks delicious! Everything about the title is making me want to drool, and that addition or the maple syrup is perfect!

    1. Author

      Thank you. Maple syrup has a way of pulling everything together!

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