Pumpkin Custard Stuffed French Toast

I have a little favor to ask today! If you have a pinterest account, I’d really appreciate your pin and like for my French Onion Mac & Cheese recipe here. I’m a semi-finalist in a contest sponsored by Mobile Skillet to win my own mobile phone app featuring all my recipes! How cool would that be? Thanks everyone!

Now on to today’s recipe. I’ve seen a bunch of scrumptious pumpkin pancake, waffle, scone, muffin, and French toast recipes around the blogosphere lately – pumpkin breakfast treats are out in full force! I’ve made some very tasty pancakes and scones, but decided to come up with my own French toast recipe because I wanted to stuff mine with a creamy pumpkin custard, which is very similar to the filling in pumpkin pie.

This French toast was inspired by one of my favorite traditions. Each Thanksgiving, I always look forward to enjoying pumpkin pie the next several days for breakfast! I made the custard the night before, so all I had to do in the morning was whip up the French toast itself and stuff it. Topped with crunchy roasted pecans and maple syrup, making this French toast each fall may become my new favorite breakfast tradition.

Pumpkin Custard Stuffed French Toast
Printable Recipe


Pumpkin Custard:
1 cup pure pumpkin puree (from a 15-ounce can)
1/2 cup heavy cream
2 large eggs
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt

French Toast:
1 cup milk (I used 2%)
1/2 cup pure pumpkin puree (from a 15-ounce can)
4 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
8 thick slices day old challah bread (I used challah from Trader Joe’s – each slice was 3/4”-1” thick)
2 tablespoons unsalted butter

For assembly:
1/2 cup chopped roasted and salted pecans
1/2 cup pure maple syrup

To make the pumpkin custard, heat oven to 350°F. Place pumpkin puree, heavy cream, eggs, brown sugar, cinnamon, ginger, cloves, and salt in a medium bowl and whisk until smooth. Pour mixture into a greased 8×8-inch square pan and bake at 350°F for 20 minutes or until set. Cool one hour at room temperature, then mix well and place in a small bowl. Refrigerate if making ahead of time.

To make the French toast, whisk milk, pumpkin puree, eggs, cinnamon, and vanilla extract together in a shallow dish and dip two slices of the challah bread in the mixture on both sides. Heat 1/2 tablespoon butter over medium heat in a large nonstick skillet. Place both slices in the pan and fry until golden brown on both sides, about 5 minutes. Repeat with remaining slices of challah bread and butter.

To assemble the stuffed French toast, evenly spread pumpkin custard on four slices of the French toast and half the toasted pecans. Top with other four slices of French toast and the remaining pecans. Top with maple syrup. Makes 4 large servings.

Nutrition: 914 calories, 41.5g fat, 6.1g fiber, 26.4g protein per serving
Cost: $1.92 per serving

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