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Pumpkin Pie-Stuffed French Toast
Pumpkin Pie Stuffed French Toast Photo: Liz Andrew/Styling: Erin McDowell

If you don’t normally have any leftover pumpkin pie on your hands (because let’s face it, it’s usually gone in two minutes), pick up an extra one from the grocery store. This pumpkin pie stuffed French toast is the very best excuse to eat dessert for breakfast.

RELATED: Sunday Morning French Toast

6 servings

Nonstick spray, as needed

1 large loaf challah bread

3 slices leftover pumpkin pie

4 large eggs

1¼ cups whole milk

½ cup sugar

1½ tablespoons pumpkin pie spice

1 teaspoon pure vanilla extract

4 tablespoons unsalted butter, melted

Confectioners’ sugar, for serving

Maple syrup, for serving

1. Preheat the oven to 350°F. Lightly grease a 9-by-13-inch casserole dish with nonstick spray.

2. Slice the challah into 6 even pieces (they will be quite wide). Use a small serrated knife to make a horizontal slit in each piece of bread; don’t cut all the way through.

3. Spoon 3 to 4 tablespoons of leftover pumpkin pie (mostly filling, but it’s OK if some crust gets in, too) into the slit in each piece of bread.

4. In a medium bowl, whisk  together the eggs, milk, sugar, pumpkin pie spice and vanilla extract.

5. Gently dip each piece of bread into the egg mixture, allowing it to soak up some of the custard, and then transfer it to the prepared baking dish.

6. Drizzle the butter over the bread and then transfer the casserole to the oven. Bake until the top is golden and crisp, 20 to 25 minutes.

7. Let the French toast cool for 5 minutes before serving. Garnish with a sprinkling of confectioners' sugar and serve with maple syrup.

663 calories

26g fat

89g carbs

19g protein

21g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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