Title
Pumpkin-stuffed French toast
This healthy breakfast tastes sinfully indulgent.
Serving Size
2 slices
Servings
2
Prep Time
10 min
Cook Time
2 - 4 min
Health Benefit
Ingredients
1 Tbsp
2 Tbsp
2 Tbsp
2 tsp
1/2 tsp
1/4 tsp
Generous dash
1/4 cup
1 Tbsp
1 Tbsp
Generous dash
To serve (optional)
To serve (optional)
Directions
- Slice each piece of bread lengthwise without separating the halves, and place a 1" ball of aluminum foil in the center of each slice. The foil will help make an open space for the stuffing (think pita bread). Put bread in toaster oven for 5 minutes.
- Remove bread from toaster oven, remove foil, and stuff each slice with chilled pumpkin filling: whisk together the Neufchâtel cheese, plain low-fat yogurt, pumpkin purée, brown sugar, pumpkin pie spice, vanilla extract, and dash of cinnamon to make the pumpkin filling.
- For the batter, whisk together the egg white, almond milk, plain low-fat yogurt, pumpkin purée, and dash of pumpkin pie spice in a shallow bowl. Carefully dip stuffed bread into the batter and coat on each side.
- Heat an olive oil-sprayed pan and sear bread for 2-4 minutes on each side. Remove from heat and serve immediately with pure maple syrup or slivered almonds, if desired.
- Handy Hint: If slicing up challah gets messy, use thinly-sliced banana slices to patch spots.
Recipe Nutrition
Calories
193
Fat
5.6
Saturated fat
1.8
Polyunsaturated fat
0.1
Monounsaturated fat
0.6
Cholesterol
19.7
Sodium
266
Carbs
29.3
Fiber
3.2
Protein
8.2
