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Tuesday, October 11, 2011

Pumpkin Pie French Toast

I had planned to make breakfast for dinner tonight, but I wasn't sure what to make. I recently made pumpkin pancakes that everyone really enjoyed so I decided to make french toast with the same theme. They were so tasty and melted in our mouths. I made a homemade maple butter glaze to drizzle on top of them, too!


1 C egg substitute (or 4 eggs)
1/2 cup canned pure pumpkin puree
1/2 cup heavy cream
1/2 cup milk
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 Tablespoon brown sugar
8 slices of whole wheat bread (You can use french or challah, too)

 Ingredients for Maple Butter Glaze
1/2 cup of butter (I used Smart Balance Spread)
1/4 cup maple syrup
1/2 tsp cinnamon
1/4 tsp nutmeg


In a sauce pot, combine butter, syrup, cinnamon and nutmeg. Heat on low until combined. Serve warm drizzled over french toast.

In a bowl, whisk together eggs, pumpkin, cream, milk, cinnamon, nutmeg and sugar.

Heat skillet to medium-heat, spray with cooking spray. Quickly dip bread on both sides into the egg mixture, allow excess mixture to drip off. Place on hot skillet. Heat 2-3 minutes on each side, until lightly browned. Repeat with remaining bread.

4. Serve immediately with maple butter glaze.

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