But while I lay half asleep, I starting thinking about what I wanted for breakfast on this rainy Saturday morning.
I knew I had a small amount of canned pumpkin from a previous recipe I concocted in the week. Hmmmm, what about adding the pumpkin to my traditional egg, milk mixture and make some ‘French Toast-kin’ (Russ’ name for it!)
So I added an egg, milk and 3 TB of pumpkin to a bowl. Added a dash of cinnamon, about 2 tsp of maple sugar and could have added some vanilla bean paste but didn’t think to add it…but you can if you want!
I dipped the bread in this well blended mixture and added it to the skillet to cook it up.
I decided to chop up some pecans, add them to a bit of melted butter and sprinkle in a bit of maple sugar-to top the toast.
[FODMAP followers...US canned pumpkin has not been tested by Monash for FODMAP content yet. It may be a source of mannitol and so I suggest you try with caution. Mannitol malabsorption is less common than sorbitol malabsorption and I do find many of my clients can tolerate mannitol containing foods in reasonable portion. This recipe has small amounts of pumpkin per serving]
- 3 TB canned pumpkin [FODMAP followers this has not been tested my Monash, may have mannitol}
- 1 egg
- 2/3 cup milk [FODMAP followers use lactose free]
- generous dash cinnamon
- 2 tsp maple sugar (can purchase at Trader Joe's)
- 1/2 tsp vanilla paste-optional
- 3 slices favorite French toast making bread [FODMAP followers use appropriate GF bread]
- Topping: 1/2 cup chopped pecans, 1/2 TB melted butter and a generous dash of maple sugar
- Place a large skillet over medium heat and add butter or olive oil to grease pan.
- Whisk pumpkin, egg, milk, cinnamon, maple sugar and vanilla paste to blend ingredients into a beautiful orange hew in a small bowl.
- Dip bread into pumpkin mixture to lightly coat each side.
- Add coated bread to skillet and cook about 3 minutes each side-turning a few times to allow for even cooking.
- Top with pecan topping.
- Serves 3