Pumpkin Mascarpone Stuffed French Toast
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Thick-cut challah bread stuffed with a spiced pumpkin and mascarpone filling, dipped and cooked like French toast. A seasonal brunch dish that tastes like pumpkin pie but eats like breakfast.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 TBS mascarpone
- 3 TBS canned pumpkin (pumpkin puree)
- 1-2 tsp sugar (optional)
- 1 loaf challah (brioche or thick loaf of choice)
- butter (for greasing pan as needed)
- 2 large eggs
- 1/3 cup milk of choice (I used cashew)
- 1/2 tsp vanilla extract
- 2 tsp pumpkin pie spice*
- maple syrup (pumpkin seeds, coconut for topping)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 590mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 162mg
- Calcium
- 83mg
- Iron
- 0.91mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 590MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.