Seasonal Pumpkin Stuffed French Toast

pumpkin french toast
Alanna Waldron, RDN
Total Time: 13 min
Prep Time: 7 min
Cook Time: 6 min
Servings: 1

Nutrition Highlights (per serving)

405 calories
13g fat
45g carbs
21g protein
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Nutrition Facts
Servings: 1
Amount per serving  
Calories 405
% Daily Value*
Total Fat 13g 17%
Saturated Fat 4g 20%
Cholesterol 372mg 124%
Sodium 483mg 21%
Total Carbohydrate 45g 16%
Dietary Fiber 6g 21%
Total Sugars 21g  
Includes 16g Added Sugars 32%
Protein 21g  
Vitamin D 3mcg 15%
Calcium 281mg 22%
Iron 4mg 22%
Potassium 497mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Pumpkin has made its way into just about every food you can think of, from savory bowls of oatmeal to sweet treats and shakes. This pumpkin stuffed French toast is fully packed with the versatile, fiber-rich squash and lightly sweetened. It's delicious and a vitamin-A rich way to start your day.


  • 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


  1. In a medium-size bowl or shallow plate, beat the eggs until you get a smooth, liquid consistency. Whisk in milk, vanilla, and cinnamon.

  2. Heat a skillet on medium heat with non-stick spray or butter. Dip each slice of bread in the egg mixture, flipping over to cover each side generously. Place the dipped bread slices on the skillet and cook for 2 to 3 minutes on each side, until egg mixture is cooked through and golden brown. Set French toast aside.

  3. In a small bowl, mix the pumpkin, maple syrup, and ginger until thoroughly combined. Spread pumpkin mixture on one piece of French toast and top with the other. Cut in half and enjoy warm.

  4. Serve drizzled with maple syrup.

Ingredient Variations and Substitutions

If you are not a fan of pumpkin, you can replace it with sweet potato, applesauce, or any fruit-flavored jam.

To decrease the amount of added sugar from the maple syrup, consider adding in sliced fresh or frozen fruit. Banana would pair well with pumpkin puree. If you are using jam for the filling, half the amount and swap in fruit for the rest.

For a decadent twist, add in some dark or bittersweet chocolate chips on top of the pumpkin puree before placing the other piece of toast on top, or mix into the filling.

For a healthier take on cheesecake filling, mix one tablespoon of cottage cheese into the pumpkin filling. Many warming spices such as cinnamon, ginger, allspice, and cloves pair well with pumpkin. Feel free to add more cinnamon, too.

Use only egg white for the batter to reduce the fat content. Note that any milk works well for the batter, including non-dairy milk.

To make gluten-free, simply replace multi-grain with any gluten-free bread.

Cooking and Serving Tips

French toast is best cooked on the frying pan or griddle, but get creative and try putting it in the panini press.

To speed up the cooking process, I use a frying pan large enough to cook both pieces of bread together. While the bread is cooking, I quickly make the pumpkin filling.

Since there is egg in the batter, eat the French toast immediately or store in the refrigerator for later (although note that it will get soggy). You can also cook several pieces of French toast at once and then store them in the freezer for later use. After cooking, let the toast cool down completely and place in a freezer bag, lying flat. Take out a frozen piece of toast as needed and heat it up in the toaster or microwave.

The recipe is a filling breakfast as is but pairs well with fresh fruit or warmed up frozen fruit on top as a sauce.

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