Pumkpin French Toast


2 slices whole grain bread (I used Dave’s Killer Good Seed Bread)
2 egg whites
1 tsp vanilla extract
½ TBSP cinnamon
½ tsp pumpkin pie spice
Splash of your favorite milk or non dairy substitute
2 TBSP raw pumpkin seeds

Add the egg whites, vanilla, cinnamon, pumpkin pie spice and milk in a shallow bowl that’s large enough to dip your bread in.  Beat with a fork until thoroughly combined.

Heat your skillet on medium heat.  Coat the skillet with olive oil spray.  Dip both sides of a bread slice in your egg mixture and place it on the hot skillet.  Right away sprinkle the side facing up with 1 TBSP of the pumpkin seeds.  Repeat with the second slice of bread.  After about 4 minutes, carefully flip your pieces of bread over.  Cook the second side with the pumpkin seeds for about 1 ½ to 2 minutes.  The seeds toast very quickly so don’t cook it for too long.

Place both pieces on a plate, top with your favorite nut butter or maple syrup and enjoy!

One Response to “Pumkpin French Toast”


  1. Breakfast for all « Get Healthy With Heather - January 19, 2010

    […] Pumpkin French Toast […]

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