It’s almost Halloween… let’s go pumpkin crazy!
The time of year when it’s cold enough for the boots and sweaters, but it’s not cold enough for the heater.
Upon arriving home from work each day, I find myself debating whether or not to turn the heater on.
I mean, my apartment does get pretty cold in the evenings.
But then I remind myself that it’s ONLY October, that it’s only gonna get worse, so just hold out for another month to avoid those dreaded heat bills. Call me cheap, but whateva!
As I snuggle up on my couch with my soft comfy, I can’t deny the fact that I do enjoy this cool weather… the crisp air, the brisk winds, the fall leaves, the hot chocolate, the smell of burning pumpkin candle, and pumpkin spice - the epitome of fall.
This past weekend I finally got around to making Pumpkin Pie French Toast with challah bread, you know the really thick kind of bread that actually resembles “real” French Toast.
I didn’t add much fat except the basics… eggs, reduced-fat milk, and a touch of butter. Additionally, I didn’t add any sugar to the batter since I topped off my French Toast with pure Maple Syrup.
You seriously don’t need cream, a ton of sugar, or a ton of butter for this recipe. This Pumpkin Pie French Toast will win your heart. I promise!
NUTRITION: Pumpkin is rich in Vitamin A, Fiber, and Antioxidants. Eggs are a very good source of Vitamin B2, and are a good source Protein and Vitamin D, although the yolks do contain a lot of cholesterol, the yolk also contains tons of nutrients that are good for you. Milk is an excellent source of Protein and Calcium. Maple Syrup is a much healthier alternative to sugar since a little bit goes a long way. Pecans contain natural antioxidants and are heart-healthy nuts known to lower cholesterol.
note: for an even healthier French Toast, skip the challah bread and opt for 100% whole wheat bread or whole wheat challah (if you can find it).
note 2: if you are using whole wheat sliced bread, don’t drench the bread in the batter for too long else it will get soggy.
INGREDIENTS (makes 5 to 6 pieces of French Toast):
for the batter
- Organic Eggs – 2
- Organic Reduced-Fat 2% Milk – 3/4 cup
- Libby’s Pure Pumpkin – 1/4 cup
- Ground Cinnamon – 3/4 tsp
- Ginger – 1/4 tsp
- Nutmeg – 1/4 tsp
- Pure Vanilla Extract - 1 tsp
- Salt – just a pinch
- Challah Bread – cut into 1 inch slices (*Brioche works really well too)
- Unsalted Butter – just a teaspoon per slice of French Toast
- Pecans – just a couple (chopped)
- Powdered Sugar – just a sprinkle
- Pure Maple Syrup – just a drizzle
1. Here are all the main ingredients.
2. Combine all the ingredients for the batter in a mixing bowl, one where you can easily dip a piece of challah bread.
4. Slice the challah bread into 1 inch slices.
5. I used a teaspoon of butter to cook each slice of French Toast, a triangle.
6. Heat a cast-iron skillet on low-medium heat (dial #4). Add a little butter.
7. Dip the challah bread into the pumpkin batter for a few seconds on each side.
8. Place the bread onto the cast-iron skillet. Hear that sizzle? Cook for about 3 minutes.
9. Flip and should be golden brown. Cook for about 2-3 minutes.
10. If desired top with chopped pecans, powdered sugar, and pure maple syrup. Serve immediately.
TELL ME: What’s your favorite kind of French Toast? Are you celebrating Halloween this year? If so, what are your plans?