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Pumpkin Cream Cheese Stuffed French Toast

This Pumpkin Cream Cheese Stuffed French Toast is perfect for breakfast, brunch or even dinner-It’s creamy, sweet, and tastes like fall.

Servings: Makes 1 serving

GREEN: 3-5 Smart Points per serving if using liquid egg substitute 

BLUE: 3-5 SmartPoints per serving depending on the brand of bread you use

PURPLE: 3-5 SmartPoints per serving depending on the brand of bread you use

 

Looking for more great pumpkin recipes? Be sure to check these out:

Pumpkin Spice French Toast

Pumpkin Spice French Toast Casserole

One Point Sheet Pan Pumpkin Bars

Zero Point Crustless Pumpkin Pie

Pumpkin Pie Pancakes

Zero Point Pumpkin Pie Cheesecake

 

French Toast Ingredients:

  • 2 slices low point bread ( I use Nature’s Own 40 calorie Light bread or 647 bread  1 point per slice)
  • dash of vanilla extract
  • 1 Tbsp canned pumpkin
  • 1 large egg or 1/4 cup liquid egg substitute 
  • 2 Tbsp of almond milk
  • dash of pumpkin spice (I use Dak’s pumpkin spice)
  • dash of cinnamon

Filling Ingredients:

  • 1 Tbsp light cream cheese, softened
  • 1 Tbsp nonfat Greek yogurt
  • 1 Tbsp canned pumpkin
  • 1 Tbsp light cool whip
  • dash of vanilla
  • 2 tsp sugar substitute ( I use Lakanto Monkfruit Classic Sweetener) 
  • Dash of pumpkin spice

Directions:

  1. Spray a skillet with non stick cooking spray.
  2. In a small bowl, whisk egg, canned pumpkin, almond milk. Stir in vanilla, cinnamon, and pumpkin spice until ingredients are incorporated.
  3. Pour mixture onto a shallow plate. Dip bread pieces separately into egg mixture and coat both sides with egg mixture.
  4. Spray a skillet with non stick cooking spray. Place bread slices on skillet.
  5. Cook on both sides for 1-2 minutes until golden brown. Remove from bread slices from heat and set aside.
  6. To make filling: In small mixing bowl, combine pumpkin, nonfat yogurt, vanilla extract, pumpkin spice and cream cheese. ( be sure the cream cheese is soft so that it doesn’t clump)
  7. Using a small hand whisk, whisk until well combined and smooth.  Fold in cool whip.
  8. Spread filling on one slice of cooked toast and then add another slice on top.
  9. Cut french toast in half.
  10. Top with sugar free syrup, fat free Reddi Whip and any additional toppings of your choice.

 

Servings: Makes 1 serving

GREEN: 3-5 Smart Points per serving if using liquid egg substitute or 5-7 SmartPoints per serving if using 1 whole egg (point value will vary depending on the brand of bread you use) 

BLUE: 3-5 SmartPoints per serving depending on the brand of bread you use

PURPLE: 3-5 SmartPoints per serving depending on the brand of bread you use

 

Notes:

  • The point value can vary depending on the brand of bread you use. 
Yield: 1 serving

Pumpkin Cream Cheese Stuffed French Toast

Pumpkin Cream Cheese Stuffed French Toast

This Pumpkin Cream Cheese Stuffed French Toast is for breakfast, brunch or even dinner-It's creamy, sweet, and tastes like fall.

Prep Time 5 minutes
Cook Time 12 seconds
Total Time 5 minutes 12 seconds

Ingredients

  • French Toast Ingredients
  • 2 slices low point bread ( I use Sara Lee's Classic Butter Bread or 647 bread )
  • dash of vanilla extract
  • 1 Tbsp canned pumpkin
  • 1 large egg or 1/4 cup liquid egg substitute
  • 2 Tbsp of almond milk
  • dash of pumpkin spice (I use Dak's pumpkin spice)
  • dash of cinnamon
  • Filling Ingredients
  • 1 Tbsp light cream cheese, softened
  • 1 Tbsp nonfat Greek yogurt
  • 1 Tbsp canned pumpkin
  • 1 Tbsp light cool whip
  • dash of vanilla
  • 2 tsp sugar substitute ( I use Lakanto Monkfruit Classic Sweetener)
  • Dash of pumpkin spice

Instructions

    1. Spray a skillet with non stick cooking spray.
    2. In a small bowl, whisk egg, canned pumpkin, almond milk. Stir in vanilla, cinnamon, and pumpkin spice until ingredients are incorporated.
    3. Pour mixture onto a shallow plate. Dip bread pieces separately into egg mixture and coat both sides with egg mixture.
    4. Spray a skillet with non stick cooking spray. Place bread slices on skillet.
    5. Cook on both sides for 1-2 minutes until golden brown. Remove from bread slices from heat and set aside.
    6. To make filling: In small mixing bowl, combine pumpkin, nonfat yogurt, vanilla extract, pumpkin spice and cream cheese. ( be sure the cream cheese is soft so that it doesn't clump)
    7. Using a small hand whisk, whisk until well combined and smooth.  Fold in cool whip.
    8. Spread filling on one slice of cooked toast and then add another slice on top.
    9. Cut french toast in half.
    10. Top with sugar free syrup, fat free Reddi Whip and any additional toppings of your choice.

Servings: Makes 1 serving

GREEN: 3-5 Smart Points per serving if using liquid egg substitute or 5-7 SmartPoints per serving if using 1 whole egg (point value will vary depending on the brand of bread you use) 

BLUE: 3-5 SmartPoints per serving depending on the brand of bread you use

PURPLE: 3-5 SmartPoints per serving depending on the brand of bread you use

Notes

    • The point value can vary depending on the brand of bread you use.

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Nutrition Information:

Yield:

1

Serving Size:

1

Amount Per Serving: Calories: 124Total Fat: 821gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 194mgSodium: 269mgCarbohydrates: 24gNet Carbohydrates: 19gFiber: 5gSugar: 2gProtein: 11g

The point values and nutritional information is estimated and figured based off the brand of ingredients I used for the recipe using the WW app and can vary depending on ingredients used.

marie johson

Tuesday 14th of April 2020

Perfect recipe <3 Thanks for sharing

Casie Johnson

Monday 21st of October 2019

How much pumpkin goes with the cream? I see 1T total for the recipe but it calls for it both in the egg mixture and the cream. Thanks!

Lindsay Kehl

Monday 21st of October 2019

Hi Casie

You will use 1 Tbsp in the cream cheese mixture and 1 Tbsp in the french toast batter.

thank you

Cynthia

Monday 26th of August 2019

I will definitely be making this next week!

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