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Pumpkin Pie “Stuffed” Challah French Toast

  • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 Servings 1x
  • Category: Brea
  • Method: Stovetop
  • Cuisine: American


Pumpkin season is nearly here! Let’s celebrate by slathering pumpkin pie spiced mascarpone between beautifully fluffy slices of Challah.



For Challah:

  • 1 loaf Challah, sliced into 1/2-inch thick slices
  • 8 eggs
  • 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:


  1. 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.
  2. 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.
  3. 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.
  4. Serve with a drizzle of maple syrup and a nice sprinkling of powdered sugar. Enjoy!


  • Serving Size:
  • Calories: 694
  • Sugar: 17.9 g
  • Sodium: 660.5 mg
  • Fat: 38.8 g
  • Saturated Fat: 21.7 g
  • Carbohydrates: 58 g
  • Fiber: 3.7 g
  • Protein: 24.7 g
  • Cholesterol: 484.9 mg

Keywords: stuffed French toast, challah, pumpkin, mascarpone

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