Go Back
+ servings
pumpkin stuffed french toast on plates.
Print Recipe
5 from 2 votes

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!
Prep Time20 mins
Cook Time7 mins
Total Time27 mins
Course: Breakfast
Cuisine: American, French
Diet: Vegetarian
Servings: 4 people
Calories: 531kcal


  • 8 slices thinly sliced Italian loaf Or use another thinly sliced bread

Mascarpone Whip:

  • 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

Remaining Ingredients:

  • 1 tablespoon butter
  • (Optional) honey or maple syrup, to serve


Toast Bread:

  • 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.
    Toast Bread in Oven

Mascarpone Whip:

  • 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.
    Pumpkin Mascarpone Whip in a Bowl

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.
    Mascarpone Whip Spread on Half the Bread.

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.
    pumpkin stuffed French toast sandwiches soaking in custard

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.
    Pumpkin stuffed french toast in a skillet.
  • Serve immediately, along with the remaining mascarpone. Top with honey or maple syrup if desired.
    pumpkin stuffed french toast on plates.


Calories: 531kcal | Carbohydrates: 39g | Protein: 14g | Fat: 34g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 243mg | Sodium: 376mg | Potassium: 311mg | Fiber: 3g | Sugar: 12g | Vitamin A: 10740IU | Vitamin C: 3mg | Calcium: 268mg | Iron: 4mg