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pumpkin stuffed french toast
I had some mascarpone in the fridge, and I wanted to make something really special out of it. Something that would say fall. My mind got to work, and I decided something pumpkiny and breakfasty would be the right way to go. So I came up with this. The longer name for this is Almond-Crusted Pumpkin Mascarpone Stuffed French Toast. That’s what I announced when I made it last Saturday morning.
But truth be told, after I made up the filling, I didn’t really love the flavor. I think I like mascarpone when it’s by itself, not mixed with other things. So I remixed another batch of the filling, this time with cream cheese. I loved it that way. When you make it, it’s your call. If you love mascarpone, that has a much less tangy flavor than cream cheese, by all means, use that. If you want to spend half the price and make it the way I preferred it, then just use cream cheese. Either way, this french toast is sweet, and toasty, and tastes like fall.
almond-crusted pumpkin mascarpone (or cream cheese) stuffed french toast
for the filling:
4 ounces cream cheese
3-4 tablespoons canned pumpkin
1/2 cup-1 cup powdered sugar
for the french toast:
sliced bread (I used white for this, but you can go healthy.)
3 eggs
1/2 cup milk
1/2 teaspoon nutmeg
2 teaspoons ground cinnamon
for the almond crust:
1 cup almond flour
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
for cooking and serving:
butter
pure maple syrup
1. Mix together the ingredients for the filling with an electric mixer, adding as much sugar you need until you reach a thick, spreadable consistency. Spread a generous amount on half the slices of bread. Press the other slices on top to make sandwiches.
2. Mix together the ingredients for the french toast liquid in a shallow baking dish such as a pie plate. Mix together the ingredients for the almond crust in a separate baking dish. Soak the “sandwiches” in the french toast liquid first, and then dip in the almond crust mixture and coat well.
3. In a non-stick skillet set over medium-low heat, melt about a teaspoon of butter, and fry the stuffed french toast on both sides until golden. Place in a warm (220 degrees) oven. Repeat with remaining toasts. Serve with butter and warm maple syrup.
16 Responses to “pumpkin stuffed french toast”
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I love everything about this! The almond crust idea is genius!
Gosh! This is beyond words. Great idea!
Great flavors and you know what…I agree about the cream cheese. I love mascarpone but that doesn’t mean it’s always the best choice. I make a blueberry stuffed French toast and have always used cream cheese. I tried to substitute mascarpone and found the same thing you did so I speak from a pricey experience! Looks yummy!
This looks amazing! Can’t wait to give it a try over the Thanksgiving break.
This looks wonderful. I should not have read this post right before lunch. YUM.
Thanks, everybody!
the almond crust… whoa! that that hooked me.
Wow, yum!! I love mascarpone, but nothing quite matches tang of cream cheese. I totally support your decision! Love the almond crust, too!
Sounds like a perfect Saturday morning breakfast. Yum!
This sounds like a breakfast made in heaven! So yum!
This looks amazing……what a great idea! I’m sure that it’s delicious.
Thanks, Culinary Collage!
I adore French Toast and the addition of pumpkin is absolutely genius. In fact, I think I want this for dinner.
The french toast looks great.
How many pieces do you get from recipe?
Jackie—Great question. It really depends on how thick the bread is, and how much of the coating sticks to each piece. My guess is it will make between 4-6 stuffed pieces. Thank you for asking!