This Pumpkin Mascarpone Stuffed French Toast will make all of your fall brunch dreams come true. Use your favorite thick bread loaf and simply mix together pumpkin puree with mascarpone for the stuffing. It’s the perfect seasonal french toast.
Ya’ll ready for this? *cue music*
Just got done looking up and then dancing to Jock Jams now, no big deal. Hopefully most of you reading this know what I am referring to. Space Jams, anyone? Anndd now the song is officially stuck in my head. Lovely.
But what are you getting ready for exactly? The VIRTUAL PUMPKIN PARTY.
My friend Sara at Cake Over Steak hosts a brilliant beyond brilliant annual (virtual) gathering where bloggers from all over the world come together and share pumpkin recipes on the same day. One could argue every day feels like a pumpkin party in October, but this day is extra special.
It’s funny what a small world we live in though… When I lived in PA, Sara’s husband worked at the photography studio my company worked with closely throughout the year. I remember going over color-correction proofs and chatting with her husband how I had just started a food blog. He then mentioned his wife had a food blog as well. So I of course immediately looked Sara up an was blown away by her talent. She produces a hand-drawn illustration to accompany each recipe – INSANE. It’s quite magical, actually.
So Sara is the mastermind behind this amazing day and it’s pretty cool.
I had such a hard time deciding on a pumpkin recipe to bring to this party. I was actually in the PNW when I was brainstorming. I enlisted my Pal for help. We came up with loads of ideas, each idea becoming an extension of another. As we were brainstorming I was also simultaneously looking at a restaurant menu for our brunch outing the next day. I came across pumpkin bread french toast and said, “Oh! Pumpkin stuffed french toast?… with mascarpone!?”
And basically the rest is history. You actually have Erin, The Almond Eater, to thank for the mascarpone idea. I always think of her when I want to use mascarpone. I used it on these little bruschettas and man was it amazing. Erin knows what’s up.
I also then realized that Pumpkin Mascarpone Stuffed French Toast isn’t necessarily the healthiest or “fittest” of breakfast options… This is also me over-thinking things for the gazillionth time (will I ever stop?).
But because we’re all about balance here I said “Long hurr, don’t curr” and I went ahead with the idea anyhow.
Pumpkin Mascarpone Stuffed French Toast
Fall brunch menu item of my dreamz. Maybe yours, too?
- 1 thick loaf of bread (challah, brioche, sourdough etc.)
- pumpkin pie spice
- canned pumpkin
If you’re wondering what mascarpone is, it is that delicious stuff used in tiramisu. (I lovveeee tiramisu.) Mascarpone is kind of like a soft, super light cream cheese. There isn’t a distinct cream cheese flavor though, and its slightly sweet. It is kind of hard to explain actually… But it mixes wonderfully with the pumpkin. I didn’t add any additional sweetener to the mix because the french toast is sweet enough with a maple syrup topping. But if you think you want an additional teaspoon or so of sugar added to the filling, to each their own.
And I may have gone a little thick on the slices of bread here, too. Oops? But it was a pretty delicious stack.
This pumpkin mascarpone stuffed french toast is one of those recipes that you look forward to on a slow weekend morning.
Perfect with a pumpkin spice latte, if you ask me… Too much?
- 3 TBS mascarpone
- 3 TBS canned pumpkin (pumpkin puree)
- 1–2 tsp sugar (optional)
- 1 loaf challah, brioche or thick loaf of choice
- butter, for greasing pan as needed
- 2 large eggs
- 1/3 cup milk of choice (I used cashew)
- 1/2 tsp vanilla extract
- 2 tsp pumpkin pie spice*
- maple syrup, pumpkin seeds, coconut for topping
- In a small bowl mix together mascarpone and pumpkin (plus sugar if using). Set aside.
- Slice loaf into 1″ thick slices – OR cut into 2″ slices and cut down middle of each slice, creating a pocket. I opted to slice into 1″ separate slices, as shown in post.
- Spread about 1/2 TBS of pumpkin mascarpone onto each slice, then close bread together.
- Heat large skillet or griddle to medium heat and coat with butter.
- While the skillet is warming up, make the egg batter: in a medium shallow bowl whisk together the eggs, milk, vanilla and pumpkin pie spice.
- Dip the stuffed bread slices into the egg mixture, allowing the bread to soak up the egg mixture, about 30 seconds each side.
- Once the skillet is ready cook the stuffed french toast in batches – careful not to overcrowd the pan – allowing each side to cook for about 3-4 minutes, until golden and crispy.
- Remove from heat and serve immediately, or keep on baking sheet in warmed oven until ready to serve.
- Enjoy with your favorite toppings!
- Serving Size: 1/6th
- Calories: 308
- Sugar: 2g
- Sodium: 33mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 0
- Protein: 3g
- Cholesterol: 136mg
SOME OF THE PRODUCTS I USED IN TODAY’S RECIPE
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