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
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.
Nutrition Information
| Sodium | 266 mg |
| Saturated fat | 1.8 g |
| Protein | 8.2 g |
| Polyunsaturated fat | 0.1 g |
| Monounsaturated fat | 0.6 g |
| Fiber | 3.2 g |
| Fat | 5.6 g |
| Cholesterol | 19.7 mg |
| Carbs | 29.3 g |
| Calories | 193 |
Jackie Gentilesco