Easy, yummy and cozy – I want this breakfast every weekend for the rest of my life. Just picture waking up to this pumpkin French toast on a cool, fall morning. Comfort food heaven at its finest!
Optional for topping: Walden Farms Pancake Syrup no calories, sugar or carbs or maple syrup, powdered sugar, cottage cheese, Greek yogurt, chopped pecans, fresh fruit
Instructions
Heat griddle or large skillet to medium heat and spray with nonstick cooking spray.
Whisk pumpkin, egg, vanilla and pumpkin pie spice together in a shallow bowl. Add 1-2 tablespoons water for consistency.
Dip bread into mixture, let sit for a few seconds to soak up the egg mixture. Flip gently, careful not to tear bread slice, and repeat.
Place the 2 bread slices on heated griddle or skillet. Once lightly browned (after about 3-5 mins), flip and cook for an additional 3-5 mins on the other side.
Prepare desired toppings and enjoy immediately.
Notes
*I used Nature's Own Life Honey Wheat. It is only 40 calories and 9.5 grams of carbs per slice. Use gluten-free bread as needed. **This recipe can easily be doubled, tripled or quadrupled if serving a crowd.***Nutritional information can vary greatly depending on specific ingredients used. I've calculated info using 2 slices of the Nature's Own Life Honey Wheat bread, Walden's Farm Pancake Syrup and 9 grams of chopped pecans.