Pumpkin French Toasts


We are beginning September and falls is approaching. I made this soft and warm Pumpkin French Toast. Is separate bowls, I spread the pumpkin puree with the spices and in another bowl, I frothed the egg whites. I damped the whole wheat bread in the pumpkin spice puree and then I passed it through the egg whites. Once completely covered, I cooked them in a hot pan. I topped them with bananas, berries and peanut butter. I drizzled a berry syrup made from the juice of the unfrozen berries mixed with agave.


I enjoyed this breakfast along with a bold black coffee in a rainy morning with no electricity after strong rains and soft winds in the rural house of my grandparents.


Ingredients:                                                                                                                                                                                       yield: 1 person

2slices of bread         6T egg whites        1/2tsp vanilla     a dash of cinnamon and nutmeg        1/2cup to 2/3cup pumpkin puree      2tsp borwn sugar

For the berry syrup:  3T berry water      1T agave

Additional: banana, berries, honey, agave, dark chocolate, nut butter



In one bowl mix the pumpkin puree with the spices. In another bowl froth the egg whites. Turn on a pan on medium heat and spray coconut oil.

Now, submerge a the bread slices (one at a time) in the pumpkin mixture until covered. Then, pass them through the egg whites and put it in the hot pan.


Cook for two minutes each side.


Once cooked, transfer them to the serving dish and garnish them.


For the berry syrup, simply mix the water with the agave until infused.


If you have remaining egg mixture, cook it as an scrambled egg. The result will be pumpkin spiced scrambled eggs with a bright color.


Nutritional facts may vary upon the bread used and toppings.


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