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Pumpkin-Stuffed French Toast

Photo: Kate Sears; Styling: Gerri Williams for James Reps

 

Prep time 10 mins
Cook time 16 mins
Yield Serves: 4
You'll wish every day was a crisp, fall morning when you wake up to Pumpkin-Stuffed French Toast.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.