I was feeling festive last weekend before heading to the Common Ground Fair and decided to whip up a new (to me) recipe for my roommate and me. If you haven’t already OD’d on pumpkin spice everything, I highly recommend this recipe. The pumpkin flavor is subtle but gives this breakfast classic a seasonal twist. I served mine with an egg while Kelly (and the puppies) had a side of bacon for some extra protein.
I typically keep my loaf of bread in the freezer (simply because I can never finish it before it goes bad) which I find especially helpful when making French toast. The frozen slices give you a few extra seconds to saturate them with the batter, remove excess and transfer to the pan. I just love the pretty color and the smell was even better than any pumpkin candle. I definitely got the stamp of approval from Kelly but I can’t say the same for the puppies. She is now their favorite bacon provider.
Pumpkin French Toast
8 slices of whole wheat bread (frozen works best)
¼ cup almond milk (or other milk)
¼ cup pumpkin puree
½ teaspoon pumpkin pie spice
½ teaspoon cinnamon sugar
Heat pan over medium heat and spread a small amount of butter or non-stick spray over the surface. Combine eggs, milk, pumpkin and spices in a small bowl with a somewhat flat bottom. Dip each piece of bread in the batter, being sure both sides are covered with a thin layer. Cook on each side for about 3-5 minutes or until golden brown. Top with cinnamon sugar, maple syrup or enjoy plain.
Nutrition Facts: 212 Calories, 8g Fat, 26g Carbohydrates, 11g Protein, 5g Fiber, 298mg Sodium, 241mg Potassium