Pumpkin Stuffed French Toast

Pumpkin Stuffed French Toast

We’re having our first freeze tonight and our house is cold. I’m bundled up in my favorite college sweatshirt with my hands wrapped around a mug of hot chocolate. It seems like the perfect night to write about a warm comfort food breakfast.

Sunday morning we were up early since David didn’t realize that the time had changed. I had time enough before church to putter around in the kitchen and make up a new recipe. The day before I had made a double batch of Really Good Sandwich Bread, but the loaf that I baked in the oven did not rise very much. It was just right for stuffed French toast =)

One of the great things about gluten free bread is that it is perfect for French toast. Anyone who’s ever been subjected to French Toast made of store-bought white bread will truly appreciate how gluten free bread can soak up the egg and milk without disintegrating into inedible mush. Add this to your list of the good things being gluten free has brought to your life.

Back to the story. I also had a container of thawing Hubbard squash in the refrigerator (for the Impossible Pumpkin Pie later this week), so I scooped some up that out into a skillet, heated it up with some butter, and added Pumpkin Pie seasoning to taste. After a little soaking, stuffing, and baking we had the perfect fall Sunday brunch. Here’s the recipe:

Pumpkin Stuffed French Toast

Pumpkin filling:
1 Tbsp. butter
2 c. winter squash, cooked (or canned pumpkin)
Pumpkin Pie seasoning
sugar (to taste, as it will depend on the sweetness of the squash)

Dipping mixture:
1 c. milk (whatever type you use)
3 eggs
3 Tbsp. sugar
2 tsp. vanilla
pinch of salt

And, 8 slices of bread, one inch thick.

Directions:
1. Melt the butter in a skillet over medium-low heat. Add the squash and mash with a fork until there aren’t any large lumps, or just add the caned pumpking. Once the pumpkin/squash is heated through, season to taste with Pumpkin Pie Spice, or your own mixture of cinnamon, nutmeg, and ginger.

2. Add the ingredients for the dipping mixture to a 9×13 baking dish. Whisk until the eggs are well beaten.

3. Preheat the oven to 400 degrees.

4. Use a paring knife to cut a pocket into the bottom side of each slice of bread. (I left about 1/4″ of bread between the edges of the pocket and the outside edges of the bread.) Scoop the pumpkin into the pockets so that they are slightly overstuffed, and then lay the stuffed bread into the dipping mixture. Let the French toast soak for 5 minutes on each side.

5. Remove the French toast to a greased baking sheet and bake for 15 minutes. Flip the toast and switch the oven to Broil. Watch the bread carefully and pull it out as soon as the second side starts to brown.

6. Plate the French toast and top it with syrup, whipped cream, or confectioner’s sugar.


Comments

  1. OH YUM!!!! I LOVE french toast! What a great idea Mary Frances! You are just too darn creative! That looks lovely and delicious! Way to go! I’ll have to try that one weekend soon! That looks like a great Saturday morning treat!!

  2. Gluten free bread makes great french toast? Are you sure? :) I miss french toast, I loved it, I had been making it since I was 5. I am going to have to buy some bread and try it out..what kind of bread do you have success with?

  3. Slacker Mom,
    Well I think it makes good French Bread, but I’m only comparing it to what I grew up with, which was really really mushy. I use slices of my “Finally Good Sandwich Bread” recipe, and I usually just fry it up in a skillet, instead of getting all fancy with the stuffing =) I bet the French bread that Sea makes would be excellent as French toast.