Happy Halloween from Chef Bob!
French Toast and Pumpkin Spice are definite Fall favorites, so why not combine the two into a delicious stuffed French Toast with a pumpkin filling! Here’s my easy recipe for Stuffed Pumpkin French Toast, which can be made Gluten Free, as well as Dairy Free. The perfect dish for a special Halloween weekend breakfast! I recommend a good quality vanilla–my favorite is Mannix Vanilla, which is locally made and produced in Winter Park, Florida.
Bon Appétit!
Ingredients
- 8 Slices of Bread (Gluten Free or Regular)
- 2 Eggs
- 3/4 Cup Milk (Whole, Soy, or Almond)
- 1 Tbl. Pure Vanilla
- 2 Tbl. Pumpkin Pie Spice
- 1 tsp. Fresh Grated Nutmeg
- 12-15 oz. Canned Pure Pumpkin
Instructions
- Whisk eggs and milk together with 1 Tbl. pumpkin pie spice.
- Mix pumpkin with remainder of ingredients.
- Warm frying pan or griddle to 350 degrees.
- Spread pumpkin pie filling between two pieces of bread. Dip stuffed bread in egg and milk mixture.
- Coat pan/griddle with butter, and cook on griddle/in pan.
Nutrition Facts
Gluten Free Pumpkin Stuffed French Toast
Serves: Breakfast/Brunch
| Amount Per Serving 4-6 | ||
|---|---|---|
| Calories | Yes | |
| % Daily Value* | ||
| Total Fat | 0 | |
| Saturated Fat | 0 | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium | 0 | |
| Total Carbohydrate | 0 | |
| Dietary Fiber | 0 | |
| Sugars | ||
| Protein | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Chef Bob Aungst
Chef Bob Aungst. Copyright 2016.
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