Pumpkin season is nearly here! Let’s celebrate by slathering pumpkin pie spiced mascarpone between beautifully fluffy slices of Challah.
This summer is flying by. And everyone knows that pumpkin season is next in line!
I’ll admit – coming up with a pumpkin recipe with so many autumn flavors felt kinda wrong when it was close to 100 degrees outside, but it tasted oh so good!
We love Challah French Toast in my house, and I thought it would be fun to take all of the warm spices that permeate my favorite pumpkin pie and turn them into a filling fit for a breakfast sandwich.
This recipe is the perfect way to kick off any autumn day. Heck, it was a great way to kick off a summer day, too!
Pumpkin Pie “Stuffed” Challah French Toast
Pumpkin season is nearly here! Let's celebrate by slathering pumpkin pie spiced mascarpone between beautifully fluffy slices of Challah.
1 loaf Challah, sliced into 1/2-inch thick slices
1 cup milk
1 tablespoon sugar
1 teaspoon vanilla
1 1/2 teaspoons cinnamon
A few tablespoons of unsalted butter, for greasing the griddle
A few tablespoons of vegetable oil, for greasing the griddle
For Pumpkin Pie Filling:
8 ounces mascarpone, slightly softened
1/2 cup canned pumpkin pureé (not pumpkin pie filling)
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon allspice
2 tablespoons pure maple syrup
1/2 teaspoon kosher salt
Maple syrup, for serving
Powdered sugar, for serving
- Heat griddle to medium-high. In a large bowl, whisk together eggs, milk, sugar, vanilla and cinnamon. When the griddle is hot, add a tablespoon each of butter and oil and spread around until melted.
- Dip slices of Challah into the egg mixture, allowing it to soak in for a few seconds before flipping over to soak into the opposite side. Place onto the hot griddle and allow to cook until nicely browned, about 2-3 minutes per side.
- While Challah is cooking, in a medium bowl, whisk together filling ingredients (or use an electric mixer) until well blended. Once the slices of Challah are done cooking, spread a nice thick layer of the pumpkin pie spiced mascarpone on half of them, and top them each with one of the remaining slices to make sandwiches.
- Serve with a drizzle of maple syrup and a nice sprinkling of powdered sugar. Enjoy!
© Big Flavors from a Tiny Kitchen - Ashley Covelli
Check out what everyone else made in the roundup below:
Samantha from Sweet Remedy made Pumpkin Chocolate Chip Pancakes
Sophia from NY Foodgasm made PSL Ice Cream
Ashley of Quarter Life (Crisis) Cuisine made Savory Pumpkin Gnocchi
Matt from Nomageddon made Mochiko Chicken Tacos with a Sriracha Pumpkin Salsa