Recipe: Pumpkin French toast

Did you know that French toast originated as early as the Roman Empire? Take a bite of history with this recipe. 

Serves: 8-10 (1 slice)

Ingredients

• 8-10 slices whole grain bread
• 1 cup vanilla milk of choice (almond, soy)
• ½ cup plain non-fat Greek yogurt
• 1 egg
• ¾ cup pumpkin puree
• 1 tablespoon maple syrup
• 1 teaspoon pumpkin pie spice
• ½ teaspoon cinnamon

Directions

To keep French toast warm between batches, preheat oven to 300 degrees and place cooked French toast on a baking sheet inside the oven.

In a large bowl or wide baking dish, gently whisk together milk, yogurt, egg, pumpkin puree, maple syrup, pumpkin pie spice and cinnamon.

Coat a large non-stick skillet or griddle with non-stick cooking spray or extra virgin olive oil and heat.

Place slices of bread in the pumpkin mixture and turn over a few times until both sides are well coated and bread has absorbed some of the batter. Once the skillet is hot, transfer slices of bread to the skillet and cook until golden brown on both sides (about 3-4 minutes). **Note type of bread used can affect the finished product. Denser, whole grain bread (ie. Ezekiel, etc.) are stronger and hold up to the thick batter better. Lighter bread can result in mushy French toast.

Place cooked French toast in a warm oven until ready to serve.

Enjoy French toast warm with desired toppings (maple syrup, jam/jelly, fruit).

Nutrition Facts: 

150 calories, 2.5g fat (0.5g saturated fat), 140mg sodium, 25g carbohydrates, 3g protein, 6g sugar (2g added sugar)

Recipe from Cecelia Jacobson, Registered Dietitian for the Oregon Heart and Vascular Institute at PeaceHealth Sacred Heart Medical Center at RiverBend.