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

Pumpkin-Stuffed French Toast

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

All You OCTOBER 2013

  • Yield: Serves: 4
  • Cook time:16 Minutes
  • Prep time:10 Minutes


  • 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


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.

Nutritional Information

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

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Pumpkin-Stuffed French Toast recipe