Table of Contents:
Pumpkin Pie Stuffed French Toast Recipe
Video taken from the channel: Fisher Nuts
Protein Pumpkin Stuffed French Toast | Cooking with Kara | Tiger Fitness
Video taken from the channel: Tiger Fitness
Overnight Pumpkin French Toast Casserole | Episode 1113
Video taken from the channel: Laura in the Kitchen
Pumpkin Stuffed French Toast
Video taken from the channel: Savory Nothings
How to Make Bellisari’s Pumpkin Brulee Stuffed French Toast
Video taken from the channel: Bellisari’s
Pumpkin Stuffed French Toast
Video taken from the channel: ABC7 Sarasota
Pumpkin-Stuffed French Toast I Vijaya Selvaraju
Video taken from the channel: Tastemade
Ingredients 2 large eggs 1/4 cup unsweetened almond milk 1 tablespoon vanilla extract 1/2 teaspoon ground cinnamon 2 slices multi-grain bread 3 tablespoons canned pumpkin puree 1 1/2 tablespoons maple syrup 1/4 teaspoon ground ginger.Spray the pan with a light coating of cooking spray and fry the French toast for a few minutes on each side until toasted. (I cover it with a lid while frying to make sure it heats all the way through.) Sprinkle a little extra pumpkin pie spice on the stuffed French toast and serve with sugar-free maple syrup and/or sugar-free chocolate syrup.Mix together mascarpone, pumpkin puree, Pyure Bakeable Stevia Blend, pumpkin pie spice and salt until smooth. Step 3 Divide mascarpone filling among 4 slices of bread.
Sandwich with remaining bread slices.Cut French Bread into large cubes (about 1” square). Add about half of the bread to the pan, sprinkle some of the chopped pecans, and then add the remaining bread. Reserve the remaining pecans (about half).
In a large bowl, whisk together eggs, milk, canned pumpkin, sugar, maple syrup, vanilla and pumpkin pie spice.Pumpkin and Almond Stuffed French Toast, makes 3-4 servings. 1/2 cup pumpkin puree 4 oz. softened cream cheese 2 tablespoons brown sugar 1/2 teaspoon cinnamon, plus more for sprinkling 1/4 teaspoon nutmeg 1/2 loaf of French bread (6-8 thick slices, see instructions) 2 eggs 2-3 tablespoons whole milk or cream 1 teaspoon vanilla extract 1/4 cup almond meal.
French Toast Roll Ups are filled with sweet cream cheese, fresh strawberries, and cooked until golden. With just a handful of ingredients, this fun french toast recipe will be a breakfast favorite for everyone! French Toast Roll Ups. I think I’ve found a new french toast recipe that is my absolute favorite.
Pumpkin Cheesecake Stuffed French Toast is a fluffy French toast sandwich with a creamy, pumpkin spiced cheesecake filling inside. Amazing, right?1 pound (2 8 oz packages) cream cheese, softened at room temperature. 1 can (15 oz) packed pumpkin (unflavored) ½ cup packed brown sugar.
1 teaspoon ground cinnamon. 1 teaspoon vanilla extract. 1. In a large bowl, whisk cream cheese, using.Pumpkin-Stuffed French Toast Cream cheese-based pumpkin spice filling stuffed between our famous homemade French toast.
Add a sprinkle of powedered sugar and a dollop of whipped cream and it’s like eating pumpkin pie for breakfast!Step 1 Spread 4 slices oatnut bread on one side with cream cheese. Spread remaining 4 slices on one side with raspberry jam. Press cream cheese slices together with jam slices, forming sandwiches.How to Make Pumpkin Spice Stuffed French Toast Prepare the filling by creaming together softened cream cheese, pumpkin, brown sugar and vanilla in a mixer.
Cut French bread into slices that are 2 inches thick, then use a knife to make a slit.This year we are adding a new flavor twist on our favorite holiday tradition with this Cinnamon Cream Cheese Stuffed Pumpkin French Toast Casserole. Say that fast five times.
Ha. It’s a mouthful to say, and it’s a mouthful to eat, but it’s one that, if you love French toast casserole or stuffed French toast for that matter, then this is.French toast stuffed with blackberry cream cheese, topped with fresh mango whipped cream and Foster sauce drizzle. Served with two eggs any style and baked bacon or house-made sausage patties. Pair with a Spiked Vanilla Cold Brew.
Pumpkin and spices such as nutmeg and cinnamon hold a natural warmth, as though someone is wrapping a blanket around you. This stuffed French toast is full of all of those things and is a lovely way to start a weekend morning. Top it with toasted pecans for a little crunch and nutty flavor that complement the tenderness of the French toast nicely.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.
List of related literature:
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from Culinary Reactions: The Everyday Chemistry of Cooking | |
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from Jane Grigson’s Vegetable Book | |
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from Aunt Bee’s Mayberry Cookbook | |
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from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques | |
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from The What Would Jesus Eat Cookbook | |
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from Around My French Table: More than 300 Recipes from My Home to Yours | |
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from The Warrior Diet: Switch on Your Biological Powerhouse for High Energy, Explosive Strength, and a Leaner, Harder Body | |
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from Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie | |
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from The Doctors Book of Food Remedies: The Latest Findings on the Power of Food to Treat and Prevent Health Problems From Aging and Diabetes to Ulcers and Yeast Infections | |
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from The Medieval Kitchen: Recipes from France and Italy |
51 comments
I watch countless hours of cooking videos before I sleep, yet I never make any of it.
Yeah this was pretty bad as chef didn’t know how to use pumpkin. Allspice, nutmeg, cinnonmon are great and if you are feeling frisky chinese5 spice or habanaro can be used to play up the flavor of the pumpkin. Rather than mixing in cream cheese (A great choice when diluting the flavor of something you don’t like) is good, a simple canned pumpkin with A little heavy cream could have been used. The pumpkin could retain most of It’s texture and flavor. The custard (mixtute) could have been spiced….like.. most..French..toast.. is, using vanilla, sugar, or one of the spices mentioned at the beginning of this comment. This would have layered the flavors. I pretty much blame the company on this one, they should have let the chef do winter as they saw fit. Then this comment wouldn’t exist.
Hi Laura, can you say a sentence in my next video to introduce my secret recipe?
I love these recipes but my crowd won’t wait over an hour for something to bake.
Thank you for this recipe! I’m going to make it for Christmas this year. ❤️
You want to make this better cube a loaf of pepperidge farm swirl bread.
Used their pumpkin swril bread and added 1 cup pumpkin puree to the
custard.
Laura your recipes are very delish and beautiful.Your make up is gorgeous.You are very beautiful and your daughter Mia is also very beautiful.❤❤❤❤
Yum!!! So delicious. I can’t Wait to make this for Mothers Day. It will be a hit!!
Delicious!!! Are you and your dad going to do a Thanksgiving live video? Please do, I love them!!!!!
hi laura! may i ask if you can put it in the freezer for storage prior to cooking? thank you!
laura dont cut yourself short your a chef please i love watching you cook and im sure there are tons of people that have learned to cook from just watching your cooking videos. I have cooked alot of your recipes and omg so gooodddd. you have such a beautiful glow best wishes to you and your wonderful hubby and your little blessing thats on its way
IM SO GONNA MAKE THIS FOR BREAKFAST!:p AND THEN EAT IT WITH A GLASS OF MILK LOL WHO ELSE!!??!?
Laura I love how well you deliver the whole recipe!! Great inspiration!
This would have been awesome with the sauce you did for the Apple Bread Budding.
I bet some fresh whipped cream with vanilla would be great on top of this. I’m so making this!!
How dare you eat something so amazing, in front of me! I WILL be making that within the week, I plan to drizzle it w cream cheese frosting as well. Thanks mama!!!
could you pre make this in a crock pot and refrigerate it over night and cook it in the crock pot the next morning?
Why would you break the yolk separately. Anyways you gonna whisk it.
Making a pumpkin disk in fall with caned pumpkin. Awesome
What a great idea I will be making this for Thanksgiving breakfeast. You are looking great with the pregnancy
Great idea, Laura! I used only 3 eggs, instead of 5, and only half of the sugar, it turned out amazing! I think, there is no need for this high-calorie and high-cholesterol ingredients.
Oh my, I am making this for Xmas morning!!!! Looks fantastic!!
how do you make a really nice and fluffy peanut butter mosses
You should make a recipe for chocolate lava cake. Like if you agree:) of course a updated one:)
Laura, could you please make some holiday slow cooker recipes, that would be great for seasonal parties? I think this would be a perfect idea. Thanks so much!
Random but does anyone know what the last recipe is in her intro???
Laura this looks yummy!!!! Can you recommend a sauce to go with it? Bourbon butter glaze, vanilla sauce, rum sauce, caramel sauce? Maybe even a light orange glaze? I want to try it this week before Thanksgiving.
Guurrllll makin this right now baby! happy holidays gorgeous mama!
I wish that i could buy pumpkin pie spice and pumpkin puree in Germany
I’m going to make this for a trial run on Thanksgiving morning, but I will probably have to make 2 or even 3 on Christmas eve to serve Christmas morning. I’m hoping it will make things a little less hectic around this grandma’s house this year!
When (approx.) is the little Vitale going to make his or her appearance? We can’t wait, you know. Good luck to you all.
What other bread can i use, im in the UK and icant find this bread anywhere
Dear Best Chef Ever, did you just say you’re not a chef?? Girl puhlease lol ❤
LAURA! Can you please make a eggnog version of this? IT WOULD be incredible! Thank you!
Man the add made me cry again we’re World Champions… GoCubsGo!!! ⚾⚾
Damn! U won’t believe but over night is the best one!! It made it taste better!
Yeah i tried it 2 times!
I luv anything pumpkin, but what are the exact measure ments?
That looks awesome Kara, I am making this for sure, thanks girl.
What’s the brand of those breads? I think they are the same as the one Laura used when making a pudding bread.:)
This is a good recipe and I loved your look on Worst Cooks in America: Celebrity Edition. Keep up the good work
How long do you think I’d have to cook it if I half the recipe?
Nooooooo! I just wanted to watch but then I ended up throwing it together at 1 AM. I had to try it!
Omg why would you put pumpkin and french toast together! That’s like so ughhhhh…js bdubsies! teehee!
please do not make anything with pumpkin don’t put nutmeg in anything no zest of any fruit in anything and no cut fruit in anything like lime and other fruits and no wine in anything
I don’t even like pumpkin, I just came here to see Laura’s belly
Would you recommend putting apples and oatmeal in the bread?
Even thought I dont watch much anymore…I couldnt resist watching this one! Looks great.
Laura you should film a main course recipie! Enough with the sweets!!!!
this base recipe is actually called bread and butter pudding
Don’t really dig pumpkin… but this works well with strawberry Greek yogurt and strawberry cheesecake whey protein in the filling.
dam I’m going to have to buy that flavor too! MTS nutrition got the best protein flavors
Laura Vitale, I am about to go through a new transition in my life and there are three things that I am going to do: Spend time with the Lord ( in his word & reflecting ), watch the Golden Girls because they always make me laugh and watch your recipes because there’s just something about you ( & your recipes) that transcends warmth, familiarity and homeyness. I will get through this!
Looks good but the only problem is that its hard to use the mts protein pumpkin pie powder because its not like its easy to buy and cheap
But good job!