Stuffed Pumpkin Spice French Toast Recipes

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.

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 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 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 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.

SPICED PUMPKIN FRENCH TOAST CASSEROLE

Steps:

• In a large bowl, whisk the first 10 ingredients until blended. Add bread cubes and raisins; gently stir to combine. Transfer to a greased 13x9-in. baking dish. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, until edges of bread are golden brown and a knife inserted in the center comes out clean, 65-75 minutes., Let stand 5-10 minutes before serving. If desired, serve with confectioners' sugar and syrup.

PUMPKIN PIE FRENCH TOAST

Steps:

• Heat a lightly oiled skillet over medium heat.
• Whisk eggs, half and half, pumpkin, cinnamon, vanilla extract, pumpkin pie spice, and walnuts together in a bowl. Soak one slice of bread at a time in the pumpkin mixture, then place in the prepared skilled. Repeat with the remaining slices of bread. Stir the pumpkin mixture between dips to keep the walnuts from settling. Cook the bread until golden brown, about 3 minutes on each side.