Stuffed Pumpkin French Toast with Sourdough Bread

Enjoy a taste of Castle in the Country this season with Herb’s delicious Stuffed Pumpkin French Toast made with his very own scratch made sourdough bread in honor of National Homemade Bread Day!



  • 4 oz. cream cheese, softened
  • ¼ cup powdered sugar
  • 1 tsp. vanilla extract
  • ½ tsp. almond extract

French Toast

  • 8 slices sourdough bread, cut 2 inches thick (store bought or make your own)
  • 4 eggs
  • 1 cup milk
  • ½ cup pumpkin puree
  • 2 Tbsp. brown sugar
  • 1 tsp. almond extract
  • 1 tsp. cinnamon
  • ½ tsp. allspice
  • ½ tsp. ground ginger
  • 4 Tbsp. butter, melted
  • Crème Fraiche for topping (optional)


  1. Mix filling ingredients; cut a slice partway into bread pieces and add filling into each slice.
  2. Combine eggs, milk, pumpkin puree, brown sugar, almond extract, and spices into a large bowl and whisk well.
  3. Arrange bread slices on a greased and rimmed baking dish, minimizing open space.
  4. Pour whisked ingredients over bread, turn once and soak overnight in the refrigerator.
  5. Preheat the oven to 400°F; remove bread pan from the refrigerator and brush with melted butter.
  6. Bake for 30 minutes until top of bread slices are golden brown.
  7. Serve with Crème Fraiche, if desired.

Our homemade Stuffed Pumpkin French Toast recipe is perfect for fall, or anytime you’re craving some warm and sweet goodness. Herb and his helper create a wide variety of delicious food each day in the Castle Kitchen, like egg dishes, waffles and pancakes, desserts, and much more!  View more recipes from the Castle Kitchen.