Pumpkin-Stuffed French Toast

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.

Yield: Serves: 4
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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 445
  • Fat: 21g
  • Saturated fat: 0.0g
  • Protein: 18g
  • Carbohydrate: 46g
  • Fiber: 4g
  • Cholesterol: 224mg
  • Sodium: 532mg

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

Preparation

  1. 1. Preheat oven to 200ºF. Set a wire rack over a large baking sheet; place in oven.
  2. 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. 3. In a large dish, whisk milk, eggs and vanilla. Place sandwiches in batter. Let bread soak, about 1 minute per side.
  4. 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. 5. Top French toast with pecans and maple syrup, if desired, and serve.
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