Pumpkin French Toast with Mascarpone Whipped Cream
Pumpkin French Toast is a delicious brunch recipe! If you make a recipe that leaves you with leftover pumpkin puree, this delectable, seasonal French toast is a great way to use it!!!
Pumpkin French Toast
I baked up a Pumpkin Toffee Coffeecake for a brunch last month. It only utilized 1 cup of pumpkin puree so, once again, I had a partial can left over. Though I would love a grab and go breakfast like these tempting Pumpkin Oat Breakfast Cookies, the picky hubby only eats his oats in old fashioned oatmeal. He also snubs all my pumpkin recipes, except our annual Thanksgiving Pumpkin Pie. I wasn’t optimistic about his response when I decided to make this pumpkin French toast. A small batch was required under the circumstances.
Mascarpone Whipped Cream
Smothered in maple syrup and topped with a dollop of dreamy mascarpone whipped cream, I made a pumpkin convert out of Bill with the French toast. I thought the flavor was magnificent as well! Redolent with autumnal spices, pumpkin French toast would be a perfect breakfast for your Thanksgiving company.
Just pick up a loaf of challah and some half and half (yes, you can use milk, but for a special treat, go the extra mile!). If you love pumpkin pie and French toast, I guarantee you’ll adore this glorious breakfast treat as much as we did! Plus a generous spoonful of creamy topping makes for an elegant presentation.
To make this Pumpkin Bread French Toast You Might Like:
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Pumpkin French Toast
A marvelous French Toast recipe with all the wonderful flavors of a pumpkin pie!
Ingredients
- 4 slices of bread, sliced about ½-inch thick, challah preferred
- 1 egg
- ¼ cup half and half (milk may be substituted)
- 1 teaspoon sugar
- 2 tablespoons of pumpkin puree (not pumpkin pie filling)
- ½ teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon of allspice
- A grate or two of fresh nutmeg or pinch of ground nutmeg
- Butter, to saute the French toast
Topping:
- ½ cup heavy cream
- 2 tablespoons powdered sugar
- 2 tablespoons mascarpone cream
To serve:
- Maple syrup
Instructions
- Whisk together egg, half and half, sugar, pumpkin, vanilla, and spices in a shallow dish.
- Heat butter in saute pan.
- Dip bread in pumpkin mixture, then flip and dip the other side.
- Add to saute pan and cook until lightly browned, flip and repeat on the other side.
- Make mascarpone cream by beating all ingredients together until firm peaks form.
- To serve, top with maple syrup and a dollop of mascarpone whipped cream.
Notes
Nutrition Information:
Yield:
2Amount Per Serving: Calories: 307Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gCholesterol: 117mgSodium: 188mgCarbohydrates: 28gFiber: 2gSugar: 8gProtein: 7g
24 Comments on “Pumpkin French Toast with Mascarpone Whipped Cream”
This french toast is incredible! What a way to kick off Fall! I want to put the mascarpone whipped cream on just about everything, it’s so good!
Everyone at my house loved it! Such a perfect day starter! I really can’t wait to make it again!
My family absolutely loved this fall season breakfast, especially the whipped cream.
I can’t stop thinking about this dish, I really have to make this soon 🙂
Fantabulous idea! Imagine the challah was the perfect complement to the pumpkin (accented with the autumn spice!) #Yum!
What a dreamy breakfast, Liz! This is just what I want to wake up to tomorrow!
How clever is this?! Sounds amazing!
OUT
of
this WORLD. OMGggosh.
I’ve made several pumpkin desserts and always ended up with leftover puree. Thankfully, you have given us a delicious way to use it. This is more like dessert and dessert for breakfast is alright with me!
I don’t have to be convinced, I know I’d love this. And that whipped cream truly takes it over the top!
This french toast looks absolutely amazing, Liz! So glad Bill loved it too! The pumpkin is perfect for fall and Thanksgiving!
This toast looks amazing – I bet even Bill would love this for brekky.
The weather is still behaving like summer here. So I’ve decided to visit cooler weather blogs and ooggle the pumpkin treats. You know what Kevin Costner said. “Cook it and it will come”! Or something like that. GREG
Any time you can convert Bill, I’m immediately impressed! 🙂 These look great. Matt is going to be home next week through Thanksgiving and this looks like a fine time to try this out with my leftover pumpkin from various projects. Photos, as always, outstanding.
Hi Liz, oh I saw this on instagram yesterday and does it ever look delicious, perfect for this time of year.
Yum, I would love this and my hubby would too. I never thought of making pumpkin French toast, wonderful recipe!
I do love pumpkin and French toast! This looks delightful.
Is it breakfast time yet?! This looks absolutely amazing. The perfect way to start any day! ….or end it, nothing wrong with a little brinner, right?
OK I adore this, I am a huge french toast fan, throw in some pumpkin and delicious mascarpone, I want lol.
Believe it or not, but I am not much of a pumpkin fan. My hubby likes it though so I can see myself making this recipe over the weekend. I have a partial can of pumpkin purée in the freezer from a previous recipe test I did, great way to use it up.
This look amazing Lizzy !!
xoxo
That looks droolworthy!
Truly a seasonal treat:@)
This Franch Toast sounds perfect for this season!!!
Love