Pumpkin Stuffed French Toast

Prep Time

10 min

Cook Time

2 - 4 min

Servings

2

A healthy breakfast that tastes sinfully indulgent.


Ingredients

  • 2 thick slices (1”) stale whole-wheat Challah bread
  • 1 tablespoon Neufchâtel cheese, softened
  • 2 tablespoons plain low-fat yogurt, chilled
  • 2 tablespoons pumpkin purée
  • 2 teaspoons brown sugar
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon vanilla extract
  • Generous dash of cinnamon
  • 1 egg white, beaten
  • 1/4 cup almond milk
  • 1 tablespoon plain low-fat yogurt
  • 1 tablespoon pumpkin purée
  • Generous dash of pumpkin pie spice

Directions

Step 1

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 a toaster oven for 5 minutes.

Step 2

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 for the pumpkin filling.

Step 3

For the batter, whisk together the egg white, almond milk, plain low-fat yogurt, pumpkin purée, and a dash of pumpkin pie spice in a shallow bowl. Carefully dip stuffed bread into the batter and coat on each side.

Step 4

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.

Step 5

Handy Hint: If slicing up challah gets messy, use thinly sliced bananas to patch spots.


Nutritional Information

Calories 193
Fat 5.6 g
Saturated fat 1.8 g
Polyunsaturated fat 0.1 g
Monounsaturated fat 0.6 g
Cholesterol 19.7 mg
Sodium 266 mg
Carbs 29.3 g
Fiber 3.2 g
Protein 8.2 g


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