Pumpkin Stuffed French Toast Recipes

PUMPKIN FRENCH TOAST

Steps:

• Beat the eggs, pumpkin puree, cinnamon, and nutmeg together in a bowl. Dip the bread slices into the pumpkin mixture until coated on both sides.
• Melt 1 teaspoon of butter in a large skillet over medium-high heat. Place 4 of the bread slices into the skillet and cook until browned on both sides, about 3 minutes per side. Repeat with the remaining bread and butter.

PUMPKIN FRENCH TOAST STUFFED WITH BLACKBERRY-CARAMEL MASCARPONE

Steps:

• Heat the cream in a small saucepan over low heat.
• Combine sugar and water in a small saucepan over high heat and cook, without stirring, until amber brown, about 8 minutes. Slowly whisk in the warm cream, blackberry puree and liqueur and cook until smooth and slightly thickened, about 2 minutes. Remove from the heat and whisk in the vanilla extract. Let come to room temperature.
• Preheat the oven to 350 degrees F. Put a baking sheet in the oven.
• Whisk together the eggs, sugar and salt in a large baking dish until smooth. Add the pumpkin puree, ground spices, milk, 1/4 cup of the heavy cream, vanilla and rum and whisk until smooth.
• Put 4 slices of the bread in the custard mixture and let sit for 2 minutes. Carefully turn over the slices and let sit until the bread is completely soaked through, about 2 more minutes.
• While the bread is soaking, heat 3 tablespoons of the butter and 1 tablespoon of the oil in a large pan over medium-high heat until the mixture begins to sizzle. Cook the 4 slices of the bread until golden brown on the bottom, about 2 to 3 minutes. Flip over and continue cooking until the bottom is golden brown, about 2 minutes longer. Remove to the baking sheet in the oven to keep warm. Wipe out the pan with paper towels and repeat the process with the butter, oil and remaining 4 pieces of bread.
• Combine the mascarpone and remaining 1/4 cup of heavy cream in a bowl and using a stand mixer or hand-held mixer, beat until fluffy and smooth. Scrape the mixture into a bowl and fold in a few tablespoons of the blackberry-caramel sauce. Put the sauce into a small saucepan over low heat and heat or put it in the microwave for a minute or so to just warm through.
• Remove the French toast from the oven and arrange them on a serving platter. Top 4 slices of the toast with a large dollop of the blackberry-caramel mascarpone and some of the blackberries. Cover with the remaining 4 pieces of toast and drizzle each with some of the warm blackberry caramel sauce. Sprinkle with confectioners' sugar, garnish with fresh mint sprig and serve.

STUFFED PUMPKIN SPICE FRENCH TOAST

Steps:

• Whisk together eggs, milk and Pyure Organic Liquid Stevia Extract. Set aside.
• Mix together mascarpone, pumpkin puree, Pyure Bakeable Stevia Blend, pumpkin pie spice and salt until smooth.
• Divide mascarpone filling among 4 slices of bread. Sandwich with remaining bread slices.
• Dip sandwiches into egg mixture, turning to coat well.
• On greased griddle or in greased skillet, cook sandwiches over medium heat for about 3 minutes per side or until crisp and golden brown.

PUMPKIN STUFFED FRENCH TOAST

Steps:

• Mix pumpkin, cream cheese, cinnamon, ground ginger, pinch of salt, and brown sugar in bowl.
• Beat egg with milk and another sprinkle of cinnamon.
• Spread pumpkin mixture between the 2 slices of bread.
• Dredge sandwich in egg mixture and cook in pan until egg is set/browned on both sides.

PUMPKIN STUFFED FRENCH TOAST

Steps:

• Slice each piece of brioche bread along the bottom, making sure to not cut all the way through the bread. Just create a pocket in the bread.
• Add the mascarpone cheese, pumpkin puree, maple syrup, and pumpkin pie spice to a bowl. Mix until combined. Transfer to a piping bag or Ziploc bag with a corner cut off. Pipe about 2 tbsp of filling into each slice of bread.
• In a shallow bowl, whisk together the eggs, milk, pumpkin pie spice, and vanilla. Quickly dip a piece of stuffed bread in the egg mixture, coating both sides. Immediately transfer to a greased pan over medium heat. Cook for 1-2 minutes per side, until golden brown.
• Top with maple syrup and pecans and enjoy!

PUMPKIN SPICE STUFFED FRENCH TOAST

Steps:

• In a mixer, combine softened cream cheese, pumpkin, brown sugar and vanilla. Beat on medium speed until the mixture is smooth, like a frosting.
• Cut French bread into slices that are 2 inches thick, then use a knife to make a slit in the center of each slice to create a pocket for the filling.
• Spread pumpkin cream cheese filling in the pocket of each slice of bread.
• In a large baking dish, whisk together eggs and coffee creamer.
• Dip each stuffed bread slice in the egg mixture, allowing to soak into the bread for about 2 minutes.
• Then flip the bread over and allow to soak in the egg mixture for 2 minutes more.
• Melt 2 Tablespoons of butter in a nonstick frying pan over medium heat and fry the bread slices in batches.
• Cook each side until golden brown, then remove to a plate.
• You may need to melt more butter for each batch of toast slices.
• Dust with powdered sugar and drizzle with hot maple syrup, if desired.

PUMPKIN SPICE STUFFED FRENCH TOAST

Steps:

• In a medium wide bowl, combine all French toast ingredients except bread. Whisk thoroughly.
• In a small bowl, combine all filling ingredients except powdered sugar. Mix until smooth and uniform.
• Bring a large skillet sprayed with nonstick spray to medium-high heat. Coat bread with egg mixture. Cook until golden brown, 1 - 2 minutes per side.
• Plate French toast, and spread one slice with topping. Top with the other slice, and lightly press to seal. Sprinkle with powdered sugar.