Pumpkin Mascarpone Stuffed French Toast

pumpkin french toast, french toast fall breakfast recipe

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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.


  • 3 TBS mascarpone
  • 3 TBS canned pumpkin (pumpkin puree)
  • 12 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


  1. In a small bowl mix together mascarpone and pumpkin (plus sugar if using). Set aside.
  2. 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. 
  3. Spread about 1/2 TBS of pumpkin mascarpone onto each slice, then close bread together.
  4. Heat large skillet or griddle to medium heat and coat with butter.
  5. 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.
  6. Dip the stuffed bread slices into the egg mixture, allowing the bread to soak up the egg mixture, about 30 seconds each side.
  7. 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.
  8. Remove from heat and serve immediately, or keep on baking sheet in warmed oven until ready to serve.
  9. Enjoy with your favorite toppings!


Keywords: pumpkin mascarpone french toast, pumpkin breakfast, fall breakfast recipe french toast