Pumpkin Stuffed French Toast
This Skinny Crunchy Stuffed Pumpkin French Toast is the perfect fall breakfast. Coated with pecans and served with maple syrup for an extra-special treat!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
- 4 tablespoons cream cheese any fat content; or Greek yogurt
- 1/2 cup canned pumpkin puree
- 1 tablespoon maple syrup
- 1 teaspoon pumpkin pie spice
- 8 slices bread
- 3 large eggs
- 1/4 cup milk
- 1/2 cup chopped pecans or more for extra crunch
- non-stick cooking spray OR butter
- maple syrup to serve
Mix cream cheese, pumpkin puree, maple syrup and pumpkin pie spice together in a small bowl. Spread on four slices of bread and sandwich the remaining slices on top, pressing the edges to seal them.
Whisk the eggs and milk together in a shallow dish. Add the chopped pecans to a plate. Dip each sandwich first into the egg mixture and then into the pecans, making sure it is evenly coated everywhere.
Heat a frying pan on medium heat. Spray the pan with cooking spray and cook each sandwich on both sides until browned and crispy.
Serve with additional maple syrup and pomegranate if you like.
Serving: 4Servings | Calories: 374kcal | Carbohydrates: 37g | Protein: 13g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 139mg | Sodium: 393mg | Potassium: 320mg | Fiber: 5g | Sugar: 9g | Vitamin A: 5168IU | Vitamin C: 1mg | Calcium: 155mg | Iron: 3mg