Good morning, friends!
Oh, boy, do I have a delicious Fall brunch recipe for you guys. Definitely put it on your “must make” list for the season!
But, first, some awesome news: I am now an ambassador for Dave’s Killer Bread, and I couldn’t be more excited about this partnership!
I first tried Dave’s Killer Bread back in 2011 when Mal and I visited his sister in Seattle. It was love at first bite, but, sadly, the brand wasn’t yet available on the East coast. We looked into ordering it online, but, at the time, we didn’t have freezer space to store loaves of bread to make it worth it, especially with shipping costs. Long story short, every time we visited the West coast, we loaded up on Dave’s Killer Bread and hoped it would make it’s way to Massachusetts.
When we were in Oregon this past summer, we learned that Dave’s Killer Bread is available at Costco (and Sam’s) stores, so now we can get it whenever we want. (You can check here to see if Dave’s Killer Bread is available in your area.) And, of course, when the brand reached out about working together, I said “yes” immediately. It was a no-brainer. I love Dave’s bread because it’s just plain delicious, but also because it’s packed with fiber, protein, and whole grains. (I especially like the Powerseed variety, which is thin-sliced and just 60 calories.) Additionally, it’s USDA Organic, Non-GMO Project Verified, and free of the additives, preservatives, and fillers common in other breads, even the “healthy” ones.
Now that October is here, I wanted to create an autumn-inspired recipe, one that included all of the wonderful flavors of the season– pumpkin, maple, cinnamon– and it wasn’t long before I came up with this recipe for Peanut Butter & Pumpkin-Stuffed French Toast. Dave’s recently launched White Bread Done Right, which has a classic taste and texture (and packs 10 grams of whole grains), so I knew it would be perfect for this recipe– and it was!
Guys, I can’t even explain how amazing this stuffed French toast turned out. The bread was perfectly browned and slightly crisp on the outside and sooooo soft and gooey on the inside– thanks to peanut and pumpkin butter.
Each bite was thick, soft, chewy, and rich in flavor and satiety. This recipe could easily hold its own at brunch with a simple fruit side and coffee. Perhaps for Thanksgiving morning?
It’s best if you make it the night before you want to serve it, so all you need to do in the morning is pop it in the oven, which means you can sit, relax, and enjoy a leisurely breakfast with family and friends.
Peanut Butter & Pumpkin-Stuffed French Toast
Ingredients:
- 8 pieces of Dave’s Killer White Bread Done Right
- 4 large eggs
- 1.5 cups milk (I used almond, but any variety would work)
- pumpkin butter
- smooth peanut butter
- 1 tsp vanilla extract
- 1/4 tsp cinnamon
Directions:
Preheat oven to 350 degrees F. Spread peanut butter on four slices of bread and pumpkin butter on the other four slices. I used almost a tablespoon on each slice of bread, but use as much or as little as you’d like. For a richer stuffed-French toast, use more peanut and pumpkin butter per slice; use less for a lighter dish. (FYI: This recipe works great with end pieces!)
Spray a rectangle baking dish with non-stick cooking spray and then layer peanut and pumpkin butter slices face up. It’s okay if the slices overlap. It’s actually great if they do because you’ll get peanut + pumpkin in each bite! Then, take the remaining four slices and place them face down on top of the other slices. Basically, you’re creating the “stuffed” part of the French toast.
Next, combine the eggs, milk, cinnamon, and vanilla extract in a mixing bowl and whisk.
Pour the entire mixture all over the bread as evenly as possible.
Use a spatula to press down the slices, so they further soak up the liquid. This also helps combine the peanut and pumpkin butter inside.
And using the spatula evens out the bread layers, so it comes out of the oven looking nice and pretty!
Finally, cover the baking pan and refrigerate overnight. If you don’t have that much time, a few hours will work too. You just want to make sure the bread soaks up the liquid as much as possible.
Bake for 45 minutes until the top is lightly browned and puffy.
Allow to cool slightly and then cut into 6 pieces and serve alone or with maple syrup.
Serves 6
38 Comments
YUM! Have been so excited to see this recipe! Will definitely be making this weekend!
OH MY GOSH! That looks absolutely heavenly!! I have a cousin who makes French Toast casserole for a lot of our brunch-time family gatherings but I think you just got that recipe beat….
Looks delicious!!! I will have to try both the bread and this recipe asap. Pumpkin + peanut butter = 2 of my very favorite things 🙂
This sounds absolutely delicious! The perfect fall brunch item.
YUM!!!! Wish I was eating that this morning with my coffee instead of my peanut butter oats!
OMG yum! It’s like PB&J with eggs and maple syrup. I’ll have three slices with my coffee please!
Looks great!
Do you bake it in the oven with the foil on or off?
Thanks!
Oops, forgot to mention that. Take the tin foil off before you bake it.
Thank you! Will do. Looks great!
Ooo! I had some pumpkin french toast over the weekend but stuffed with pb is a whole new level! I must try this one soon!
DKB is sooo good. I can’t imagine the deliciousness packed into this dish!
I’ll have to be on the look out for pumpkin butter. By the way I love your table!
We love Dave’s Killer Breads too and this recipe looks amazing. I cant wait to try it!
This.looks.amazing! And, I think it would be perfect for Thanksgiving! Usually, my parents and I get together in the early afternoon for lunch but, this year, I think I’ll head down earlier and serve them breakfast with this! 🙂
Congrats on the partnership! That French toast looks amazing. Mr Science doesn’t like French toast (he’s clearly crazy) so I always make single servings of it… wonder if I can make this recipe into a single serving size? Hmmm….
Could this be made with regular white and/or wheat bread if I don’t have access to Dave’s Killer bread?
Look amazing!
Thank you.
Sure!
We aren’t pumpkin people but have apple butter so I’m excited to try that version!
That sounds delicious!!
SO MAKING THIS! this looks and sounds amazing!!
I’m definitely make that this weekend! I just looked and our Costco sells Dave’s Killer Bread! Off subject did you ever pick out a new purse? I’m looking for one and have had no luck….
I did! I just ordered one from Timi & Leslie. I’ll link to it tomorrow on CNC!
@Tina: Awesome! Thanks Tina! 🙂
Wow!! This looks absolutely amazing!
Does it make me a bad person if I’m thinking of making it for dinner one night this week 🙂
Tried this bread after your post last week. Normally bread goes bad in our house, Not this one. My husband is killing it too.
This looks fantastic. I can’t wait to try it!
THis. Looks. Amazing.
Wow! This is making me drool. It looks heavenly!! Fall + anything pumpkin = the best.
Love Dave’s! The first time I tried It I was on vacation in Washington and I literally carried a loaf on the plane with me all the way back to California! So glad it’s easy to find down here now!
Not to make you jealous…but I live with in walking distance of the Dave’s Killer Bread store and Bob’s Red Mill. I always smell baking bread as I am turning onto my street. Torture for this GF lady.
That’s really cool!
omg… YUM! You just answered my prayers! 😀 Our grocery store finally re-stocked on the oh-so-exotic american peanut butter so I’m pumped to make this now! The recipe looks delicious!
This looks so incredibly yummy! Perfect for fall mornings 🙂