Stuffed Pumpkin Spice French Toast Recipes

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PUMPKIN PIE FRENCH TOAST



Pumpkin Pie French Toast image

A delicious holiday breakfast. It's a wonderful spin on traditional french toast that measures up for any pumpkin pie lover. Serve warm with warmed maple syrup!

Provided by Andrea Cushman

Categories     100+ Breakfast and Brunch Recipes     French Toast Recipes

Time 35m

Yield 4

Number Of Ingredients 8

3 large eggs
½ cup half-and-half cream
¼ cup canned pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
¼ teaspoon pumpkin pie spice
¼ cup finely chopped walnuts
8 slices day-old bread

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.

Nutrition Facts : Calories 283.9 calories, Carbohydrate 29.8 g, Cholesterol 150.7 mg, Fat 13.7 g, Fiber 2.5 g, Protein 10.7 g, SaturatedFat 4.2 g, Sodium 442.7 mg, Sugar 3.3 g

PUMPKIN STUFFED FRENCH TOAST



Pumpkin Stuffed French Toast image

Make and share this Pumpkin Stuffed French Toast recipe from Food.com.

Provided by Boomette

Categories     Breakfast

Time 7m

Yield 1 serving(s)

Number Of Ingredients 9

2 slices multigrain bread
1/4 cup pumpkin puree
1 tablespoon cream cheese
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1 pinch salt
1 teaspoon brown sugar
1 egg
splash milk

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 FRENCH TOAST



Pumpkin French Toast image

On a quest to get my kids to eat more veggies and not just at dinner time, my pumpkin french toast has now become a family favorite! Drizzle with maple syrup and sprinkle a small amount of powdered sugar for fun!

Provided by CARI

Categories     100+ Breakfast and Brunch Recipes     French Toast Recipes

Time 25m

Yield 4

Number Of Ingredients 6

4 eggs
¼ cup canned pumpkin puree
1 teaspoon ground cinnamon
1 pinch ground nutmeg
8 slices whole wheat bread
2 teaspoons butter

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.

Nutrition Facts : Calories 237.7 calories, Carbohydrate 25.7 g, Cholesterol 191.4 mg, Fat 9 g, Fiber 4.7 g, Protein 13.9 g, SaturatedFat 3.3 g, Sodium 389.5 mg, Sugar 4.1 g

PUMPKIN FRENCH TOAST STUFFED WITH BLACKBERRY-CARAMEL MASCARPONE



Pumpkin French Toast Stuffed with Blackberry-Caramel Mascarpone image

Provided by Bobby Flay

Time 1h

Yield 4 servings

Number Of Ingredients 24

1/2 cup heavy cream
1 cup sugar
1/2 cup water
1/2 cup blackberry puree
2 teaspoons blackberry liqueur
1/2 teaspoon vanilla extract
4 large eggs
1/4 cup sugar
1/4 teaspoon fine salt
1/2 cup pumpkin puree
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 3/4 cups whole milk, plus more if needed
1/2 cup heavy cream, divided
2 teaspoons vanilla extract
1 tablespoon dark rum
8 slices day old challah, sliced 1/2-inch thick
6 tablespoons unsalted butter
2 tablespoons vegetable oil
1 1/2 cups mascarpone, at room temperature
1 pint blackberries, halved lengthwise
Confectioners' sugar
Fresh mint sprigs, for garnish

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.

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