Pumpkin-Stuffed French Toast
Serving Size / Yield
- The French Toast
- 1 1/2 C. egg whites
- 1 1/2 tsp. cinnamon
- 3/4 C. + 2 tablespoons milk
- 1 Tbs. maple syrup
- 3 Tbs. pumpkin puree
- 6 slices (whole grain) bread
- Butter, for cooking (1 1/2 Tbs. or less)
- The Filling
- 6 oz. nonfat, plain Greek yogurt
- 3/4 C. pumpkin puree
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1 tsp. apple cider
- 1 tsp. brown sugar
1. Combine all of the filling ingredients in a small dish or bowl, and set aside.
2. Combine the egg whites, cinnamon, milk, syrup, and three tablespoons of pumpkin puree in a shallow dish (like a pie plate), and set aside.
3. In a skillet, preferably big enough for at least two slices of bread to fit side by side, melt 1/2 tablespoon of butter for every two slices of bread you cook at a time (i.e. if you have a griddle big enough to make all three sandwiches at the same time, use all of the butter at once). Keep the heat fairly low - no higher than medium.
4. Dip each piece of bread into the egg dip, letting both sides soak up the liquid, and place onto the skillet. Cook for around 2 minutes; the bottom should be a nice golden brown. Flip over, and divide the filling amongst three of the six slices. Cook open-faced until the pieces without the filling are cooked on both sides.
5. Place the "empty" pieces of bread on top of the ones with the filling to make three sandwiches, and cook for a little bit longer; this whole process from the time you flip the pieces of bread to the time it's all finished should only take another 2 minutes or so.
6. Plate each sandwich, cut in half, and enjoy!
Submitted by: Jessica Serdikoff