Pumpkin Stuffed French Toast

This pumpkin stuffed French toast is made with whipped mascarpone, pumpkin purée, and thinly sliced Italian bread, and is perfect for breakfast or brunch!

I've sort of been on a quest this month.

My mission is to find all the recipes that are better with pumpkin.

It's not exactly a hardship.

Every fall, it seems like pumpkin is everywhere, but if you really love it like I do, then the good news is that there's always another recipe where it can be added.

One of my latest and greatest pumpkin discoveries is this pumpkin French toast bake, which features delicious spices and a splash of bourbon.

But, I thought, why stop there?

So I took those ingredients, added some mascarpone, and ended up with this delectable pumpkin stuffed French toast! It's creamy and luxurious, and perfect for a special breakfast or brunch with the family.

Looking for other French toast ideas? Check out strawberry stuffed French toast, coconut French toast, an apple French toast bake, or an eggnog French toast bake.

What Kind of Bread Should I Use for Stuffed French Toast?

You'll be serving two slices of bread together, so it's best if they're thinly sliced. An Italian loaf is ideal. Often you can buy it pre-sliced at the grocery store.

Stale bread makes the best French toast. If your bread is fresh, you can toast it for a few minutes before you begin assembling the rest of the ingredients.

Can I Use A Different Kind of Cheese if I Can't Find Mascarpone?

Sure! Mascarpone is easier to find than it used to be at many grocery stores, but if you aren't able to get it, feel free to swap in cream cheese or ricotta.

Or homemade ricotta!

Should I Use Store-Bought or Homemade Pumpkin Purée?

Either will be delicious!

Canned, store-bought pumpkin purée is convenient, but if you'd like to make your own, you can do it ahead of time in the oven or the Instant Pot.

How To Make Pumpkin Stuffed French Toast

Start by checking on the status of your bread. If it's slightly stale, you're good to go. If it's still fresh, toast it in the oven on a baking sheet for about 5 minutes.

To make the mascarpone whip, add the mascarpone, pumpkin, whipping cream, sugar, and bourbon to a glass bowl that's been previously chilled in the freezer.

Whip the ingredients with an electric mixer until smooth.

You can make this whipped cream up to a day before. Just keep it in the refrigerator until you're ready to use.

To assemble the stuffed French toast, spread a layer of the mascarpone whip onto four slices of bread.

Spread a little more mascarpone on the remaining slices of bread, and then pair up the slices so that you have four little sandwiches.

Next, whisk together the milk, eggs, pumpkin purée, sugar, and pumpkin pie spice to make a custard.

Set your French toast sandwiches in a casserole dish, and then pour the pumpkin custard over top of them.

Let the bread soak for about 10 minutes.

While the bread is soaking, melt some butter in a large skillet or pan.

I like to use a 12" cast-iron skillet.

When the sandwiches are finished soaking, use a slotted spatula to remove them from the casserole dish and transfer them into the pan.

Cook for 3-4 minutes per side, or until golden.

Serve immediately, with any remaining mascarpone. Add syrup or honey and enjoy!