Happy Thanksgiving week! I come to you with yet another pumpkin recipe. I promise this is the last one this season!
This recipe is inspired by my mom. One day on a whim she spread both pumpkin butter and peanut butter on french toast. She told me about how delicious it was and suggested I blog about it. I would never have thought of putting those two flavors together, but after giving the combo a try I became a believer. This breakfast dish is one big scrumptious blob of comfort food.
If you can get your hands on some challah bread, I highly recommend it for french toast (I picked mine up at Trader Joe’s).
After the bread is soaked in a pumpkiny custard and cooked in butter, a long slice needs to be cut along the top. This is the pocket for the butters.
After this the process is simple – just slather pumpkin butter and peanut butter inside. If you’re not a fan of the combo, you could just do pumpkin, although I really do think the peanut butter adds a little complexity to the flavor.
I used pumpkin butter from Trader Joe’s, but if you don’t have one nearby I shared a recipe for a home cooked version here.
I hope you can give this a try! It really was delicious. If you have family or friends in town for Thanksgiving, this would be an impressive breakfast to make for them. I hope you have a great holiday weekend!
Pumpkin Peanut Butter Stuffed French Toast
4 slices day old challah, sliced 1 1/2 inch thick
1/4 cup sugar
4 large eggs
1/4 teaspoon fine salt
1/2 cup pumpkin puree
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 3/4 cups whole milk, plus more if needed
1/4 cup heavy cream
2 teaspoons vanilla extract
6 tablespoons butter
Approx 4 tablespoons each pumpkin butter and peanut butter (plus more pumpkin butter for the top)
Whipped cream for garnish (sweetened if desired)
Pumpkin pie spice for garnish
Preheat oven to 350 degrees F. Place a baking sheet inside the oven.
Add sugar, eggs and salt to a baking dish, and whisk together until smooth. Add pumpkin, cinnamon, nutmeg, ginger, milk, cream and vanilla and whisk until combined.
Place two slices of challah bread in the custard. Soak for at least 2 minutes, then turn over and let sit for another two minutes or until soaked through. While bread is soaking, add 3 tablespoons of butter to a griddle or large pan and heat on medium-high until it’s sizzling.
Place bread on griddle and cook each side for about two minutes, or until golden brown. You may want to also cook the edges for a few seconds since the slices are so thick. Place the first two slices in the oven so they stay warm. Wipe the griddle with a paper towel, add more butter, and repeat the process with the last two slices of bread.
Make a long, deep cut into the middle of the bread slices, cutting from the top. Place large dollops of pumpkin butter and peanut butter inside. You can alternate them or slather on top of each other – whatever you like. Spread more pumpkin butter on top of the bread. Serve with whipped cream and pumpkin pie spice sprinkled on top. Enjoy!