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Crunchy Stuffed Pumpkin French Toast

Hi Everyone,

I have to apologize to you for yet another pumpkin recipe.  I swear that my 29 oz can of pumpkin is growing.  All these recipes you have been seeing me post has been with the same can of pumpkin and I still have left overs!  Plus I must have made a bazillion pumpkin frappes, yet I still have pumpkin.  But hey, honestly I’m not complaining!  I love it!!  But I think you know that!  I promise tomorrow will not be a pumpkin recipe, I think?  No it won’t be!!

This french toast is friggen awesome!!!  It’s crunchy on the outside, moist in the center and tastes like pumpkin cheese cake with the drizzle of maple syrup.  Oh my gosh!!!  This is so good!!  The taste is WAY better than the photos.  I took them first thing in the morning and the sun wasn’t out, so the pictures did not turn out the way I have hoped.

Last night their was a marathon of Diners, Drive-Ins and Dives on Food Network and all I kept seeing were pancakes and pizza.  As soon as I woke up, I kept thinking pumpkin pancakes, but then I thought I should try something different, so I did and I am glad that I did.  These turned out so yummy!!!   I made my pumpkin mixture, dipped the bread in egg and then dipped in crushed cornflakes.  Have you every had crushed cornflakes on french toast?  You should, it just brings an extra layer of texture to french toast.  I just love it that way!!

Crunchy Stuffed Pumpkin French Toast
Nutrition Information
  • Serves: 1
  • Serving size: 1
Prep time: 
Cook time: 
Total time: 
A sweet and crunchy french toast topped with cornflakes and stuffed with pumpkin and cream cheese.
Ingredients
  • 2 tbsp. cream cheese, fat free
  • 1 tbsp. pumpkin, canned (not pie filling)
  • ½ tsp. stevia
  • ⅛ tsp. pumpkin pie spice or cinnamon
  • 1 egg or ¼ cup egg substitute (I used egg substitute)
  • 1 tbsp. non-fat milk
  • ½ tsp. vanilla
  • ¼ cup corn flakes, crushed
  • 2 slices wheat bread
Instructions
  1. In a small bowl, mix together, cream cheese, pumpkin, stevia and pumpkin pie spice. Spread mixture onto bread. Put bread slices together to make a sandwich.
  2. In a shallow bowl, add egg, milk, and vanilla, mix until combined.
  3. In another bowl, add crushed corn flakes.
  4. Spray a skillet with cooking spray and set over medium heat.
  5. Carefully take bread and dip in egg mixture, coating both side of the bread. Then dip both sides of bread into corn flake mixture.
  6. Place in the skillet and cook each side until golden brown. About 2 - 3 minutes per side.
Notes
Calories using 50 calories a slice bread: 200, Fat: 2.1, Cholesterol: 5.3, Sodium: 480, Potassium: 121, Carbs: 28.4, Fiber: 5.7, Sugar: 3.4, Protein: 17.2

This meal is pretty quick to throw together.  If you make the cream cheese mixture  and crush the corn flakes night before, you could make this and have a delicious breakfast in 5 to 7 minutes.  Oh and for calorie count, I used 50 calories a slice Alvarado Street Flax Bread, which I purchased at Trader Joe’s, but it is also available at Whole Foods.  To keep the calories low try to stick around 50 to 70 calories for a slice for the bread.  So what are you waiting for?  Go prep your breakfast or better yet make some french toast now!  🙂

It’s time to whip up something fun for lunch!!   Hmmm, thinking french toast again, but I only allow myself one bread meal a day!!  I have to draw the line somewhere.

Have a great day!!!

Toodles,

Jen


Photobucket

Mixitup

Comments

  1. I have the same problem… my giant can of pumpkin seems to last forever! (not that I mind all that much 🙂 ) But once the pumpkin starts… it just keeps coming. I finally made several baked oatmeals with it so it would keep better!

  2. I am having this for dinner tonight, but instead of corn flakes, I’m going to use cinnamon puffins cereal instead (don’t have cornflakes!)

  3. I like the idea of the bit of crunch that would come from using cornflakes!

  4. I’m already ridiculously excited about opening one of those giant pumpkin cans 🙂 This looks fantastic!

  5. What a delicious treat! It looks amazing, and it’s the perfect time of year for pumpkin.

  6. PLEASE keep them coming – I am new to the Blog, and pumpkin is my favorite!!!!!!!!!!

  7. Love to hear about the baked oatmeal recipes mentioned above!

  8. I am all stocked up on pumpkin for the winter (Thank you Costco!), and I cannot wait to use some in french toast – this looks uh-mazzzzing!

  9. I could eat that filling with a spoon! So I know this French toast must be spectacular! What a delicious way to start the day~

  10. This sounds amaaaazing! I have a can of pumpkin sitting too and waiting to be used. I’m TOTALLY in the Fall season mindset before it’s even here and I don’t even care! I’m loving it. I don’t have any corn flakes though cause I try not to eat corn as it doesn’t work well with my blood type. Hmm

  11. Jennifer,
    You NEVER have to apologize for more pumpkin recipes 🙂 I love pumpkin and this looks so scrumptious! I can’t wait to try the recipe. Thanks so much for linking up last week to Creative Thursday. Can’t wait to see what you have for this week’s party! Have a great week.
    Michelle

  12. Good morning there!
    I just wanted to let you know that I featured your recipe on my ~A Little Extra Helping of Sunday Potluck~ post this morning. 🙂
    To see the post & to grab your featured button, just click the link.
    http://www.thefrugalfoodiemama.com/2012/09/a-little-extra-helping-of-sunday.html

  13. how well do you think these would hold up in the freezer?

    • I’m not sure to be honest! I would make one and see how it goes. I’d imagine they should be pretty good since I freeze bread all of the time. I would probably take it out the night before I was ready to use it and put it in the fridge and maybe warm up in the oven. I think in the microwave it mighty get soggy.

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