This pumpkin stuffed french toast is a perfect breakfast for those who like something healthy and less sweet.
Pumpkin is a staple autumn veggie healthily and deliciously used in many recipes. Pumpkin with cinnamon is the autumn smell in my house. They are a perfect duo to create something magical and tasty. People who don’t like pumpkin are because they have never tried this delicious french toast topped with Maple syrup. Pumpkin is a versatile veggie that can taste amazing in soups and desserts. In soups, you can balance the sweet pumpkin taste with bacon or gorgonzola, but in dessert, its partner in crime is the cinnamon. Sugar or honey is an alternative for those who love sweet desserts, but for me, pumpkin is sweet enough to enjoy it as it is.
Pumpkin-stuffed french toast is a good alternative for breakfast. These toasts are smooth, delicious, buttery, and finger-licking. Even though they are fried in butter or olive oil, these pumpkin french toasts are one of those breakfast recipes you want to make more often. They are done in minutes, and the aroma is simply irresistible.
Search on our official food blog for more pumpkin recipes, such as risotto ink in pumpkin, vegan pumpkin soup, pumpkin apple casserole, and many other interesting ideas for cooking.
Pumpkin and its benefits
Many argue, and I still wonder whether a pumpkin is a veggie or a fruit. In the end, it doesn’t matter, but what matters is the great benefits a pumpkin has. It is rich in vitamins and minerals and is a great antioxidant and nutrient. Pumpkin boosts the immune system, lowers the risk of certain cancers, and is good for skin problems. One of the best advantages of pumpkin is the low calories it contains, healthily helping people to lose weight.
What type of bread is the best for French Toast?
Bread here plays the most important role as due to its freshness and softness, these french toasts filled with pumpkin will taste amazing. So, you can use brioche, challah, white sandwich bread, or french baguette. It depends on your liking: if you want them sweeter, then brioche or challah will be the best option, and vice versa; if you want them less sweet, sandwich bread or baguettes will be the option.
Cooking french toast in butter or oil?
My option and my selection are always butter. The aroma and taste are simply unbelievable. However, if you want them healthier, then olive oil will win. Butter adds flavor and calories, while oil won’t disrupt the taste and will be less caloric and healthier.
The ingredients:
- 6-8 slices of white sandwich bread
- Half of the baked pumpkin, pureed
- 1 tbsp cinnamon
- 2 tbsp brown sugar
- Two whole eggs
- 1 cup of milk
- butter
The quantity of spices you will use depends on the sweetness of the pumpkin. My pumpkin was sweet enough to use less cinnamon and sugar.
How to make pumpkin french toast roll-ups?
Cut halves of the pumpkin and one half set aside for another recipe, but the other half cut into cubes. Take a baking tray, lay a sheet of parchment paper, and lay down the pumpkin cubes. Coat them in some olive oil, optional. Bake for about 20 minutes or until they are soft and tender at 350F.
Take them out of the oven and let them cool down.
Meanwhile, take a large cutting board, cut the edges of the sandwich bread, and flatten them with a rolling pin. Set aside.
Take a bowl and, with the help of a fork, puree baked pumpkin cubes.
Fill each slice o bread with pumpkin filling and then roll them up.
In another bowl, mix the eggs with the milk. Coat the rolls in the egg and milk mixture and quickly fry them in a hot buttered skillet.
Cook for 2-3 minutes on each side to avoid burnt bottoms of the french toast. Watch the video below 👇
On a platter, mix cinnamon with sugar, and while hot, roll them into the mixture until they are fully covered.
Top some maple syrup and serve immediately.
Pumpkin Stuffed French Toast
Equipment
- baking tray
- skillet
Ingredients
- 6 slices white sandwich bread
- 1 cup pureed pumpkin
- 1 tbsp cinnamon
- 2 tbsp brown sugar
- 2 whole eggs
- 1 cup milk
- butter
Instructions
- Cut halves of the pumpkin and one half into cubes. Take a baking tray, lay a sheet of parchment paper, and lay down the pumpkin cubes. Coat them in some olive oil, optional. Bake for about 20 minutes or until they are soft and tender at 350F.
- Once baked, take them out of the oven and let them cool down.
- Meanwhile, take a large cutting board, cut the edges of the sandwich bread, and flatten them with a rolling pin. Set aside.
- Take a bowl and, with the help of a fork, puree baked pumpkin cubes.
- Fill each slice o bread with pumpkin filling and then roll them up.
- In another bowl, mix the eggs with the milk. Coat the rolls in the egg and milk mixture and quickly fry them in a hot buttered skillet.
- Cook for 2-3 minutes on each side.
- On a platter, mix cinnamon with sugar, and while hot, roll them into the mixture until they are fully covered.
- Top some maple syrup and serve immediately.
