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.
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!
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!
Pumpkin Stuffed French Toast
- 8 slices thinly sliced Italian loaf Or use another thinly sliced bread
- ½ cup mascarpone, room temperature Or substitute ricotta or cream cheese
- ½ cup pumpkin purée
- ½ cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ ounce bourbon (optional) Or substitute another unflavored whiskey
French Toast Custard:
- 1 cup milk
- 4 eggs
- ½ cup pumpkin purée
- 1 tablespoon sugar
- 1 teaspoon pumpkin pie spice Or substitute Chinese 5-spice
- 1 tablespoon butter
- (Optional) honey or maple syrup, to serve
- If bread is soft and fresh, place a single layer on two baking sheets, and bake at 350°F for 5 minutes. If bread is stale, skip this step.
- Chill a glass (Pyrex) bowl in the freezer until it’s cold to the touch.Remove it from the freezer, add the mascarpone, pumpkin, whipping cream, sugar, and bourbon (if using). Use an electric mixer to whip on high until it's smooth and creamy. Chill until you're ready to use.Make mascarpone whipped cream up to 1 day before serving.
Make French Toast Sandwiches:
- Spread mascarpone whip on 4 of the slices of bread. Optionally, leave a small border on each coated piece of bread to help the sandwiches seal together. Spread more mascarpone on the remaining slices of bread, and set them on top of the other slices (mascarpone to mascarpone) to create sandwiches.
Soak the Bread:
- Whisk together all the French Toast Custard ingredients.Set the French toast sandwiches in a casserole dish, and pour the custard over the sandwiches. Let them soak for 10 minutes.
Make the French Toast:
- While the French toast soaks, heat the butter in a large pan or skillet over medium heat. (I use a 12" cast-iron pan or a pancake skillet.)When they've soaked for 10 minutes, use a slotted spatula to remove the sandwiches from the custard. Drain off as much of the liquid as possible.Set each sandwich on the hot pan, cooking 3-4 minutes per side or until both sides are golden.
- Serve immediately, along with the remaining mascarpone. Top with honey or maple syrup if desired.