Pumpkin French Toast
For those of you getting tired of the same old cereal and oatmeal, experiment with this delicious sweet and savory French toast! You don’t need to wait for the bright orange fall pumpkins to arrive in order to benefit from them nutritionally. Canned pumpkin puree is just as nutritious as fresh, is low in calories and fat, and a good source of carotenoids, fibre, potassium, pantothenic acid, magnesium, and vitamins C and E.
Ingredients:
| Pumpkin puree | ¼ cup | 60 mL |
| Eggs | 4 | 4 |
| Cinnamon | ½ tsp | 2 mL |
| Ground nutmeg | ¼ tsp | 1 mL |
| Milk | 2 Tbsp | 30 mL |
| Agave nectar | 1 tsp | 5 mL |
| 100% whole wheat bread | 4 pieces | 4 pieces |
| Margarine | 1 tbsp | 15 mL |
Directions:
- Warm ½ Tbsp margarine in a skillet over medium heat.
- Cut bread into four small squares.
- Whisk the pumpkin puree with the eggs, milk, and agave.
- Add the cinnamon and nutmeg. Sink each piece of bread in the egg mixture. Flip sides. Add the egg soaked bread piece by piece into the warm skillet.
- Cook for three minutes and then flip. Cook another two minutes. Add the other ½ Tbsp margarine to the pan and cook the remaining pieces of bread. Stack and serve warm with agave.
Makes 4 servings (111g / serving). 1 serving = 1 slice of French toast
