Pumpkin-Stuffed French Toast

Pumpkin-Stuffed French ToastRecipe
Photo: Kate Sears; Styling: Gerri Williams for James Reps


You'll wish every day was a crisp, fall morning when you wake up to Pumpkin-Stuffed French Toast.
Serves: 4


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1/2 cup plain Greek yogurt (not nonfat)
1/3 cup canned pumpkin puree
2 tablespoons packed light-brown sugar
1/2 teaspoon cinnamon
Pinch of nutmeg
Pinch of salt
8 slices whole-grain bread
1 cup whole milk
4 large eggs
1 tablespoon vanilla extract
4 tablespoons unsalted butter
Chopped toasted pecans, optional
Maple syrup, optional


Prep: 10 Minutes
Cook: 16 Minutes

1. Preheat oven to 200ºF. Set a wire rack over a large baking sheet; place in oven.

2. Combine first 6 ingredients in a bowl; whisk until smooth. Spread evenly over 4 slices of bread. Place remaining 4 slices of bread on top to form sandwiches.

3. In a large dish, whisk milk, eggs and vanilla. Place sandwiches in batter. Let bread soak, about 1 minute per side.

4. Melt 2 Tbsp. butter in a nonstick skillet over medium heat. Add 2 sandwiches; cook, flipping halfway through, until golden brown on both sides, 6 to 8 minutes total. Transfer to rack on sheet in oven. Repeat with remaining sandwiches.

5. Top French toast with pecans and maple syrup, if desired, and serve.

Created date

September 2013

Nutritional Information

Calories 445
Fat 21 g
Satfat 0.0 g
Protein 18 g
Carbohydrate 46 g
Fiber 4 g
Cholesterol 224 mg
Sodium 532 mg