Sep 5, 2013

Pumpkin French Toast

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Cooks Note: Fall is coming, FINALLY, and I am ready for the pumpkin, the cider, the apples and the cooler weather, so I decided to get in the spirit with this Pumpkin French Toast. I found this recipe on another blog, and not only is it delish, but it is Weight Watcher friendly, that's right, you read correctly, WW friendly! I would not change a thing here, it is amazing. Enjoy!
Pumpkin French Toast

3 large eggs
½ cup skim milk
¾ cup canned pumpkin
1 t pumpkin pie spice
10 slices light wheat bread (I used Arnold brand, but Pepperidge Farms or a store brand would work great too)

1.    In a large shallow bowl (I usually use a glass pie plate), combine the eggs, milk, pumpkin and spice and whisk together until thoroughly mixed. Set aside.
2.    Mist a griddle or skillet with cooking spray and bring to medium-low to medium heat. Dip each side of a piece of bread into your egg/pumpkin mixture to coat and then shake off any excess mixture. Place the coated bread on the pan and repeat until the pan is full. Cook for 1-2 minutes or until the bottom is golden brown and then flip and cook an additional 1-2 minutes. You will likely need to do several batches – don’t forget to re-mist your griddle with cooking spray in between!

Optional Serving Ideas: I did not include any toppings in the recipe (or the nutrition info) because I know everyone likes their French toast different. Whether you want to top these with maple syrup, butter, whipped cream, powdered sugar, pumpkin pie spice, fruit, light syrup, or chocolate chips, the choice is yours!

Yields 5 (2 slice) servings. WW P+: 4 per serving (P+ calculated using the recipe builder on
Nutrition Information per 2 slice serving from 145 calories, 22 g carbs, 4 g fat, 10 g protein, 7 g fiber
Pinspiration from EmilyBites

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