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.