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Friday, March 12, 2010

Pumpkin French Toast

Though pancakes are my favorite, I decided to change it up last Sunday and make french toast. I modified this recipe from allrecipes.com after opening the fridge and seeing some leftover pumpkin puree. This french toast is delicious, filling, and thanks to the secret ingredient - not at all soggy!


Pumpkin French Toast
Source: Adapted from allrecipes
Serves: 4

  • 1/4 cup whole wheat pastry flour (or whole wheat flour)
  • 1 cup skim milk
  • pinch salt
  • 3/4 cup eggbeaters
  • 1/2 cup pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 teaspoon vanilla extract
  • 1 tablespoon pure maple syrup
  • 8 slices of whole wheat bread

Add flour to a large bowl. Whisk in milk, then eggbeaters and pumpkin puree. Whisk in spices, vanilla, and maple syrup. Dip bread slices into egg wash, and place on a heated griddle or pan that has been sprayed with cooking spray. Cook until golden brown on one side, then flip until other side is golden brown. Serve with pure maple syrup.


Anonymous said...

Looks soooo delcious and I love that picture!

Jenn said...

Yum! I never get tired of pumpkin deliciousness, I don't care that it's not Fall anymore :) Love the French toast!

DailyChef said...

I love French Toast! Never had it pumpkin flavored before though...

Patty said...

I love pumpkin! I could eat it all year long. I've never had pumpkin french toast. I might have to try it! Looks great!

Lisa said...

This sounds so yummy! The flour in the mix is kind of intriguing - I've never heard of adding flour to a french toast egg mixture. Is that the secret ingredient?