Peanut Butter & Pumpkin-Stuffed French Toast

Mastermind Weekend 1/16

Hey there!

I'm Tina

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.


An in-depth, 4-week reverse dieting course for women who feel like their metabolism has slowed down, think they might have hormonal imbalance and can’t lose weight no matter what they do.

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!

SAM_4402 (1024x683)

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.

SAM_4417 (1024x727) (2)

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.

SAMSUNG CSCPeanut Butter & Pumpkin-Stuffed French Toast




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.

SAM_4313 (1024x683)

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



  1. Looks delicious!!! I will have to try both the bread and this recipe asap. Pumpkin + peanut butter = 2 of my very favorite things 🙂

  2. 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….

  3. 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.

  4. 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….

  5. 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.

  6. 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!

  7. 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.

  8. 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!

  9. Pingback: High Five Friday
  10. Pingback: MIMM: Family Time

Leave a Reply

Your email address will not be published. Required fields are marked *


Join the community!

Get recipes, workouts. and discounts straight to your inbox for FREE!
© 2022 Carrots ‘N’ Cake. All Rights Reserved | An Elite CafeMedia Food Publisher | Funnel Build & Design by: Maria Filipina Co.