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:  5 mins

Cook time:  5 mins

Total time:  10 mins

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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

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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

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