Nutella-Stuffed Pumpkin French Toast
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2
Custardy pumpkin french toast filled with Nutella and coated in chopped hazelnuts
  • 1 egg
  • ¼ cup pumpkin puree
  • ¼ cup milk
  • 1 Tbsp. granulated sugar
  • ½ tsp. vanilla
  • ½ tsp. pumpkin pie spice
  • 1 Tbsp. flour
  • ⅛ tsp. baking soda
  • pinch of salt
  • 4 slices good quality white bread, preferably stale so it doesn't fall apart
  • 2- 4 Tbsp. Nutella (to taste)
  • 1 oz hazelnuts, finely chopped
  • butter or oil for the pan
  • powdered sugar for dusting
  1. In a small bowl, whisk together the egg, pumpkin, milk, sugar, vanilla, spice, flour, baking soda and salt. Transfer the mixture to a pie pan or other small baking pan.
  2. Preheat the skillet over medium-high.
  3. Make two sandwiches out of the bread using Nutella as the filling. Place the sandwiches in the pumpkin mixture, letting it soak up some of the liquid. Turn over to coat the other side.
  4. Press half of the nuts onto the top side of the sandwiches.
  5. Let some butter or oil heat up in the skillet and then place the sandwiches, nut side down, into the hot pan. Let them cook until browned. While the first side is cooking, press the other half of the nuts onto the top side of the sandwich.
  6. Flip the sandwich over and cook on the other side.
  7. When both sides are golden and the sandwich is cooked through, remove from the skillet and serve immediately.
  8. Dust with powdered sugar or drizzle with syrup as desired.
My mom always made french toast batter with a bit of baking mix. I don't have baking mix on hand, so I like to use the flour, baking soda and salt to replicate it. If you have baking mix on hand, you can substitute 1 Tbsp. of baking mix for the flour, and baking soda. If you prefer a standard egg mixture, you can also omit the flour and baking soda.
Recipe by BakeNQuilt at