Friday, September 14, 2012

Pumpkin Pie French Toast - Single Serving

 
Sometimes you just have to make a recipe to truly understand how tasty it is. This is one of those recipes. Sure, it still looks good and everything, but its appearance just does NOT do it justice.
Maybe it is because I am such a freak for French toast.
Maybe it is because I am a pumpkin addict.
Or, maybe it is because I love being able to put butter and syrup on things.
Whatever it is....this recipe is now my favorite. Well, until my next new favorite comes along.
Yeah, I'm fickle with my favorites...what can I say?
 
Pumpkin Pie French Toast - Single Serving
 
Ingredients
1 egg
1/4 cup milk (I use 1%)
1/4 tsp pumpkin pie spice
3 Tbsp canned pumpkin (not pumpkin pie filling)
1 tsp brown sugar
2 slices whole wheat bread
butter & syrup
 
Directions
In a medium size bowl, whisk together egg, milk, pumpkin pie spice, pumpkin, and brown sugar until well mixed. Mixture will be quite thick.
 
 
Carefully dip bread, one slice at a time, into mixture - turning to coat. Let each slice soak for 1 - 2 minutes. Be very careful turning, as the bread absorbs the liquid it will start to fall apart if handled roughly.
 
 
In a pan large enought to hold the two slices of bread, heat over medium-low heat. Spray pan with cooking spray. Place bread in pan.
 
 
Cook, over medium-low heat until bottom side is a dark, golden brown. Using a spatula, carefully flip bread over. Continue cooking until both sides are dark, golden brown and outside of toast is a bit crisp.
Serve hot with butter and syrup.
A couple of things about this delectable little number -
I had a bit of the egg/pumpkin mixture left over after soaking the bread. I evenly poured it over the bread once it was in the pan. You don't have to do this but I recommend it. You want every lick of that pumpkin tastiness.
You want to cook this over a lower heat because it takes a while to cook through and get a bit crisp. If you use a high heat you will burn the outside and the inside will be squishy. You don't want that. It's yucky.
I used the nice, big, plump, Dempster's bread and for the entire recipe it is only 343 calories, 8.7 fat, 46.7 carbs, and 20 protein (without extra butter and syrup). Not too shabby for breakfast. Or dinner....I like breakfast for dinner....
 
 
Mine was starting to get a little dark because I decided to wash the dishes while it was cooking and left it a little long. Remembered it just in the nick of time.
So.
Unbelievably.
Tasty.
Like French toast but..NEW and IMPROVED French toast. Who new that was even possible?
 
Head over to Six Sister's Stuff for some great food & crafting links.
Don't forget Ms. enPlace for even more fantastic links!
And The Rustic Pig for even more!!!

11 comments:

  1. Very yummy and single serve - perfect! Pinning.

    ReplyDelete
  2. Wow. This is fine looking French Toast. Thank you for sharing this week.

    ReplyDelete
  3. Just made pumpkin fudge this afternoon, so have leftover pumpkin to use...for THIS delectable breakfast tomorrow morning. Thanks for posting this!

    ReplyDelete
  4. Tried this today... total fail :( 45 min into my attempt and still starving I just went ahead and made regular toast. Did manage to salvage the french toast by tossing it in the oven at 350F for about 15 min, but it doesnt look very pretty! lol

    ReplyDelete
    Replies
    1. Oh no :( What went wrong? Was it not cooking for you? It definitely shouldn't take 45 minutes. Eeeep!

      Delete
  5. hi...
    Thanks for this pumpkin pie french toast recipe...
    please keep up your good work like this....

    ReplyDelete
  6. thanks for share.

    ReplyDelete
  7. YUM!I tried these out and posted them on Dinner Happy. They were delicious! Thanks for sharing.

    ReplyDelete