This recipe adds a warm, seasonal Autumn twist to traditional French toast!
Yield: 5(2 slice) servings
Ingredients
3large eggs
½cupskim milk
¾cupcanned pumpkin
1teaspoonpumpkin pie spice
10sliceslight wheat bread, such as Pepperidge Farms light style
Instructions
In a large shallow bowl (I usually use a glass pie plate), combine the eggs, milk, pumpkin and spice and whisk together until thoroughly mixed. Set aside.
Mist a griddle or skillet with cooking spray and bring to medium-low to medium heat. Dip each side of a piece of bread into your egg/pumpkin mixture to coat and then shake off any excess mixture. Place the coated bread on the pan and repeat until the pan is full. Cook for 1-2 minutes or until the bottom is golden brown and then flip and cook an additional 1-2 minutes. You will likely need to do several batches – don’t forget to re-mist your griddle with cooking spray in between!
Notes
To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!Nutrition Information: 145 calories, 22 g carbs, 3 g sugars, 4 g fat, 1 g saturated fat, 10 g protein, 7 g fiber (from myfitnesspal.com)MyWW SmartPoints per (2 slice) serving: (SP calculated using the recipe builder on weightwatchers.com) Green: 4 SmartPoints/ Blue: 3 SmartPoints/ Purple: 3 SmartPointsWeight Watchers Points Plus: 4 per (2 slice) serving (P+ calculated using the recipe builder on weightwatchers.com)slightly adapted from 5 Dollar Dinners
Author: Emily Bites
Course: Breakfast
Cuisine: American
Keyword: Fall Breakfast, Pumpkin Spice, Weight Watchers, WW Breakfast