I love the Autumn, it’s such a beautiful time of year, and yet, there are also some things I hate about this season…
First there is the inevitable Wardrobe Faux-Pas that I will repeatedly make during this unpredictable season. It seems that it really doesn’t matter how many times I check the weather situation by continuously updating the weather app on my iPhone or sticking my head (or any other available part of my body) out of the window to test the air, I simply cannot get my clothing right. From the minute I close the front door and my feet hit the street, do I realise that I am wearing a completely inappropriate outfit for the weather that day – hence the reason why I was the ONLY person donning a sweater in extraordinary 75ºF weather last Sunday – yep that was me!
The second thing I don’t like about Autumn is the word “Fall”. Now this may sound rather ridiculous until you witness me trying to say this word (in my English accent) to any of my fellow Americans. It took me five miserably failed attempts to tell my husband that there were now three “Fall Specials in Starbucks” before frustration finally took its’ hold: “F – A – L – L, FALL, FALL, FALL you idiot”! – as a direct result, I will be using the word “Autumn” in conversations with my hubby from now on!
But let’s not hang on the negative stuff because there so many more reasons to love the Fa… Autumn! None of them more pleasing than the orange glow that emits from every kitchen and supermarket – it’s Pumpkin season! Pumpkin Pie is a particular fave of mine, alongside pumpkin soup, pumpkin curry, Pumpkin Spice Oreo’s, and who could ever resist a freshly baked slice of Pumpkin Bread?
I couldn’t help wondering why pumpkin doesn’t make more of an appearance at breakfast – I can’t be the only one craving a “comforting” pumpkin brunch on a chilly Autumn morning, can I? So when I chanced upon a recipe for Stuffed French Toast Pockets this week, I excitedly sprung into the kitchen to “deconstruct” said recipe and give it a shot of Pumpkin Pizazz – et voila, the Pumpkin Stuffed French Toast Recipe was born!
I love this recipe, it really is easy to make and delicious to eat – it is the perfect brunch for a fresh, chilly Autumn weekend. It looks like French Toast, it smells like French Toast, hell it even tastes like French Toast, but it has the added flavour bonus of traditional Pumpkin Pie – it’s a Fall no-brainer!
Click on the below image to watch the video recipe or read further for details on the blog…
To make this fantabulous Pumpkin Stuffed French Toast brekkie, you can either use a can of ready-made Pumpkin Pie Filling, or make your own (it’s easy peasy, I promise!) from my Pumpkin Pie Recipe and simply omitting the evaporated milk.
Once you have the Pumpkin filling ready, you can get started on the french toast by flattening the bread slices with a rolling pin. Then place a spoonful of the pumpkin filling in the center of a slice of bread, placing another slice directly on top, to make a sandwich. NOTE: be careful not to press on the centre of the sandwich as you will squish out the filling!
Using a large cookie cutter, press firmly on the centre of the sandwich and using your fingers or a knife, carefully remove the excess bread from around the cutter. Don’t panic if you don’t have a cookie cutter, you can use the lid from a large round jar instead.
Now seal around the edge of the sandwich by pressing the slices of bread firmly together with your fingers. Then crimp around the edge by pressing it with the prongs of a fork (as you would when crimping a pie edge).
Repeat the above steps to make the remaining 3 sandwiches.
Now, in a small bowl, make the french toast dip by whisking together the eggs, milk, vanilla extract, and cinnamon.
Melt some butter in a fry pan or skillet over medium heat, then dip each sandwich in the egg mixture, ensuring both sides are completely coated, and add to the fry pan. Fry them until golden brown, then flip to cook the other side.
I love to garnish my Pumpkin Stuffed French Toast with a sprinkle of powdered sugar and oodles of maple syrup – enjoy!
Followers in the UK, France, Germany, Italy, or Spain can now buy our favourite kitchen tools and gadgets at the Arugula & Rocket Store on Amazon. Readers in the USA can visit the Tovolo website.
Pumpkin Stuffed French Toast
For the French Toast:
8 Slices White Bread
2 Eggs, Large
2 Tbsp Milk
2 Tsp Vanilla Extract
¼ Tsp Cinnamon
For the Pumpkin Filling:
1 Can Pumpkin Pie Filling
OR use the filling from my Pumpkin Pie Recipe omitting the Evaporated Milk
To Serve (Optional):
Prepare the Pumpkin Pie Filling (if making your own).
Flatten the bread slices with a rolling pin.
Place a spoonful of filling in the center of a slice of bread. Then place another slice directly on top, to make a sandwich. NOTE: be careful not to press on the centre and squish out the filling!
Using a large cookie cutter, press firmly on the centre of the sandwich and using your fingers or a knife, carefully remove the excess bread from around the cutter.
Seal the outer edges of the sandwich by pressing together with your fingers, then crimp the sealed edge with the prongs of a fork.
Repeat to make the remaining 3 sandwiches.
In a small bowl, whisk together the eggs, milk, vanilla extract, and cinnamon.
Melt some butter in a fry pan or skillet over medium heat.
Dip each sandwich in the egg mixture, ensuring both sides are completely coated, and add to the fry pan.
Fry until golden brown, then flip to cook the other side.
Serve with powdered sugar and maple syrup.
Recipe adapted from Buzzfeed.