This recipe comes to us from Tina of Carrots 'N' Cake
- 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
- 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.