I know that pumpkin recipes are everywhere this time of year, but for good reason: Pumpkin. is. amazing. It works magic in baked goods, pairs wonderfully with both sweet and savory flavors, gives unparalleled texture and brilliant color to dishes, and simply adds coziness to life. Not to mention, it loads you up with filling fiber, vision-supporting vitamin A, cancer-fighting beta-carotene, refueling potassium, and immune-supporting vitamin C. What’s not to love?
Now take all that pumpkin goodness and pair it with thick slabs of whole grain bread bathed in warm fall spices, cooked until golden crisp, and topped with mouthwatering maple almond butter sauce and caramelized banana. (There’s no shame in drooling.)
So even if this is your millionth pumpkin recipe of the month, do yourself a favor and do NOT pass it up. Not only is this super-indulgent, but you can feel good about it as well. It packs in whole grains, fiber, protein, vitamins and minerals, and only healthy fats. It’s dense and filling, but light on calories and refined sugar. A perfect breakfast for any day!
Pumpkin French Toast
- 2 egg whites
- 2 Tbsp milk
- 1.5 Tbsp canned pumpkin
- 1/4 tsp vanilla extract
- 1/2 – 1 packet stevia (or 1-2 tsp sugar of choice)
- 1/2 tsp pumpkin pie spice
- 2 large slices whole grain bread (I use Rudi’s 100% whole wheat)
Whisk egg whites through pumpkin pie spice in a small pie pan or other shallow container. Add bread, and soak each slice 1-2 minutes per side, until most of the egg mixture is absorbed. Heat a large nonstick skillet over medium heat. (Lightly grease as necessary.) Add bread and cook on medium-low to medium heat several minutes per side, until browned and crisp.* Transfer to a plate and slice. Prepare toppings (below), take a picture of your beautiful creation, then devour.
*I know it’s tempting to rev up the heat and eat as soon as possible, but you want to give the inside time to cook and allow the outside to toast gradually in order to avoid burning.
Maple Almond Butter and Seared Banana Topping:
- 2-3 tsp Justin’s maple almond butter
- 2-3 tsp maple syrup (same amount as almond butter)
- 1/4 tsp vanilla extract
- light sprinkle ground cinnamon
- 1/2 very ripe banana
- coconut oil for the pan
In a small microwaveable bowl, combine almond butter, syrup, vanilla, and a pinch cinnamon. Microwave 10 seconds then stir until smooth. Pour evenly over French toast. Meanwhile, lightly rub your hot skillet with coconut oil and bring the heat back to medium. Slice banana banana in half lengthwise and lightly sprinkle with cinnamon. Add face-down to hot skillet and cook about 1 minute, until golden and lightly caramelized; flip and cook about 1 minute longer. Serve atop French toast and maple almond butter.