Nothing says cozy fall mornings quite like pumpkin, warm spices, and a touch of sweetness. This Pumpkin Cheesecake Protein Stuffed French Toast is the ultimate Fall breakfast. The outside is golden and slightly crisp, while the inside is soft, creamy, and decadent with a tangy cheesecake filling. Each forkful has layers of warm pumpkin spice, subtle sweetness, and the comforting richness of cream cheese. It is packed with protein, and made with Eat Royo’s low carb artisan bread. Each slice of Eat Royo artisan bread is only 30 calories, with 3g protein, 2g net carbs, and 0g fat. That means you can enjoy a decadent breakfast that feels indulgent but still supports your health and fitness goals.
This recipe is refined sugar free, high protein, and so easy to make, yet it looks and tastes super intriquite. Perfect for weekends, meal prep, or even a festive holiday brunch, this stuffed French toast brings together the flavors of pumpkin cheesecake with the satisfaction of a classic comfort food.
Huge shout out and thank you to Eat Royo for being the sponsor of today’s post!
If you are interested in trying Eat Royo, you can use the discount code “COOKINGKATIELADY” at checkout for a discount on your next purchase!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Why You’ll Love This Recipe
- High in protein: Thanks to protein powder, Greek yogurt, and Eat Royo bread, this French toast packs a protein punch to keep you satisfied.
- Refined sugar free: Lightly sweetened with coconut sugar for a natural touch of sweetness.
- Cozy fall flavors: Pumpkin purée, vanilla, cinnamon, and pumpkin spice make every bite taste like autumn.
- Wholesome ingredients: Simple, nourishing, and balanced.
- Low calorie bread: Eat Royo artisan bread keeps this indulgent breakfast lighter while still feeling hearty.
Ingredients
For the French Toast
- 6 slices bread – I use the low carb Eat Royo Artisan Bread. Use the code COOKINGKATIELADY at checkout to get 10% off your order!
- 1 egg
- 1/4 cup pumpkin purée (organic)
- 1/3 cup almond milk (unsweetened, organic)
- 30 g protein powder (vanilla or unflavored works best) – I use Truvani. You can use the discount code KATIE10 for a discount here.
- 1 tbsp coconut sugar (organic)
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/4 tsp ground cinnamon
For the Cream Cheese Filling
- 4 tbsp organic cream cheese (organic, softened)
- 1/4 cup Greek yogurt (plain, nonfat)
- 1 tsp lemon juice (fresh)
Health Benefits
- Pumpkin: Rich in fiber, vitamin A, and antioxidants.
- Greek Yogurt: Provides probiotics for gut health and extra protein for satiety.
- Eat Royo Bread: Low calorie, high protein, and made for balanced nutrition.
- Protein Powder: Helps build and maintain muscle while making this a filling breakfast.
How To Make It
- Make the pumpkin batter: In a large mixing bowl, whisk together the egg, almond milk, pumpkin purée, protein powder, coconut sugar, vanilla extract, pumpkin pie spice, and cinnamon. Mix until smooth and well combined.
- Prepare the filling: In a small bowl, stir the softened cream cheese, Greek yogurt, and lemon juice until creamy and smooth.
- Assemble the French toast: Spread the cream cheese mixture evenly onto three slices of Eat Royo bread. Place the remaining slices on top to create three stuffed “sandwiches.”
- Dip the sandwiches: Submerge each sandwich into the pumpkin batter, letting the bread soak for a few seconds on each side until fully coated.
- Cook the French toast: Heat a nonstick skillet or griddle over medium heat and lightly coat with cooking spray or a small amount of coconut oil. Cook each stuffed sandwich for 3–4 minutes per side, or until golden brown and slightly crisp on the outside.
- Serve: Enjoy warm, topped with a drizzle of pure maple syrup.
Why Protein in the Morning Matters
Starting your day with protein has serious benefits:
- Boosts metabolism and helps burn more calories throughout the day
- Supports lean muscle mass and muscle recovery
- Keeps you full and reduces cravings later in the day
- Stabilizes blood sugar levels, helping you avoid that 10 a.m. crash
- Supports mood and cognitive function
The Eat Royo Bread Advantage
If you haven’t tried Eat Royo’s Low Carb Artisan Bread, you’re seriously missing out. It has the texture and taste of real bread, without the carbs or weird ingredients you find in most “healthy” loaves. Perfect for French toast, sandwiches, or avocado toast.
🛒 Use my code COOKINGKATIELADY at checkout to get 10% off your first order.
Serving Suggestions
- Top with chopped pecans or walnuts for crunch.
- Add a dollop of whipped coconut cream for a dessert-like twist.
- Sprinkle with cacao nibs or dark chocolate shavings.
- Pair with a warm pumpkin spice latte for the ultimate fall vibe.
FAQ’s
Can I make this ahead of time?
Yes! Cook the French toast and store in an airtight container in the fridge for up to 3 days. Reheat in the toaster oven or skillet.
What type of protein powder works best?
Vanilla or unflavored whey, casein, or plant-based protein works well. Avoid overly chalky powders for the best texture. I personally love Truvani plant-based protein powders.
Can I freeze stuffed French toast?
Yes. Let it cool completely, then freeze in a single layer before transferring to a freezer-safe bag. Reheat in the oven or air fryer.
Can I substitute the cream cheese?
You can use dairy-free cream cheese if needed, or even substitute with extra Greek yogurt for a lighter version.
Check Me Out on Social Media!
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
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Description
This Pumpkin Cheesecake Protein Stuffed French Toast is the ultimate Fall breakfast. The outside is golden and slightly crisp, while the inside is soft, creamy, and decadent with a tangy cheesecake filling.
Ingredients
For the French Toast
For the Cream Cheese Filling
Instructions
-
Make the pumpkin batter: In a large mixing bowl, whisk together the egg, almond milk, pumpkin purée, protein powder, coconut sugar, vanilla extract, pumpkin pie spice, and cinnamon. Mix until smooth and well combined.
-
Prepare the filling: In a small bowl, stir the softened cream cheese, Greek yogurt, and lemon juice until creamy and smooth.
-
Assemble the French toast: Spread the cream cheese mixture evenly onto three slices of Eat Royo bread. Place the remaining slices on top to create three stuffed “sandwiches.”
-
Dip the sandwiches: Submerge each sandwich into the pumpkin batter, letting the bread soak for a few seconds on each side until fully coated.
-
Cook the French toast: Heat a nonstick skillet or griddle over medium heat and lightly coat with cooking spray or a small amount of coconut oil. Cook each stuffed sandwich for 3–4 minutes per side, or until golden brown and slightly crisp on the outside.
-
Serve: Enjoy warm, topped with a drizzle of pure maple syrup.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
