Foodwhirl

Pumpkin Stuffed French Toast

Categories: Breakfast | Mains & Sides | Sweet Treats

[17 Nov 2010 | By Lauren Rose | 4 Comments ]

(1 votes, average: 5.00 out of 5)

Loading ...

Ingredients:

1 loaf of good challah bread
1/2 cup of canned pumpkin
1/2 cup of lite cool whip
2 tablespoons confectioner’s sugar
1 tablespoon of butter
2 eggs

Makes about 6-8 pieces

Hi! My name is Lauren, and I am a 22 year old young professional living in the DC area. I just started writing a DC based food blog, called Twenty Something Bites, where I write reviews of restaurants in the area, as well as post recipes and other food related articles. I also include stories and experiences from my life, so I hope you can get to know me, as well as some good restaurants and recipes, from my blog! This recipe for pumpkin stuffed french toast is one of my favorites–it is so simple and easy to make yet so decadent and delicious! I hope you enjoy:

: 1. Cut three, 3-inch thick slices of challah bread. It is really important that they are thick enough, so err on the side of being too thick as opposed to too thin.

: 2. Cut each piece of challah in half (width wise) so you have 6 thick halves. Using a sharp knife, create a deep hole in the center of each half of bread. Be careful not to pierce through the opposite end.

: 3. After using the knife to create a hole, stick your index finger in the hole and widen it. You need to be very careful not to rip the bread during this step, because if you do the stuffing will not stay inside the bread.

: 4. In a medium bowl, add 1/2 cup of pumpkin, 1/2 cup of cool whip, and 2 tablespoons of confectioners sugar. Mix until smooth.

: 5. Pour the pumpkin mixture into a large plastic ziploc bag. Squeeze all of the mixture into one corner of the bag. Cut off a small tip of that corner, and use as a pastry bag for stuffing the bread.

: 6. Dip the tip of your pastry bag into the hole in each piece of bread. Squeeze until the pumpkin mixture starts to ooze out a little bit. Set each piece of stuffed bread aside.

: 7. Beat 2 eggs in a small bowl. Dip each piece of stuffed bread in the eggs, and coat on both sides.

: 8. Melt the butter in a large pan over medium heat. Place each piece of egg-coated bread in the pan. Cook until golden brown on each side, about 3-5 minutes/side.