Ingredients

The following ingredients have 5 Servings
  • 3 TBS mascarpone
  • 3 TBS canned pumpkin (pumpkin puree)
  • 1-2 tsp sugar (optional)
  • 1 loaf challah, brioche or thick loaf of choice
  • butter, for greasing pan as needed
  • 2 large eggs
  • 1/3 cup milk of choice (I used cashew)
  • 1/2 tsp vanilla extract
  • 2 tsp pumpkin pie spice*
  • maple syrup, pumpkin seeds, coconut for topping

Instruction

  • In a small bowl mix together mascarpone and pumpkin (plus sugar if using). Set aside.
  • Slice loaf into 1″ thick slices – OR cut into 2″ slices and cut down middle of each slice, creating a pocket. I opted to slice into 1″ separate slices, as shown in post. 
  • Spread about 1/2 TBS of pumpkin mascarpone onto each slice, then close bread together.
  • Heat large skillet or griddle to medium heat and coat with butter.
  • While the skillet is warming up, make the egg batter: in a medium shallow bowl whisk together the eggs, milk, vanilla and pumpkin pie spice.
  • Dip the stuffed bread slices into the egg mixture, allowing the bread to soak up the egg mixture, about 30 seconds each side.
  • Once the skillet is ready cook the stuffed french toast in batches – careful not to overcrowd the pan – allowing each side to cook for about 3-4 minutes, until golden and crispy.
  • Remove from heat and serve immediately, or keep on baking sheet in warmed oven until ready to serve.
  • Enjoy with your favorite toppings!