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Tuesday, October 2, 2012

Brownie Batter Stuffed French Toast

There isn't really an interesting story or recipe that inspired today's dish. I was simply in the mood for a sweet breakfast dish and this recipe was the amazing result. In this strangely fantastic blend of brownies and breakfast, slices of French toast are sandwiched between a decadent chocolate filling.

Brownie Batter Stuffed French Toast
Gluten Free
Serves One

3 tbsp. liquid egg substitute
2 slices light gluten free sandwich bread
1/8 tsp. pure vanilla extract

Brownie Batter Filling:
2 tbsp. canned pumpkin puree
2 tsp. unsweetened cocoa powder
2 packets of Truvia sweetener
1/8 tsp. pure vanilla extract
2 tsp. unsweetened original almond milk
Optional Toppings-- pancake or maple syrup, chocolate syrup, whipped cream, fresh fruit

1. In a small bowl, stir together all of the filling ingredients (pumpkin, cocoa, Truvia, vanilla, and milk) until well combined. Set aside.

2. Pour egg substitute into a shallow bowl that is large enough to fit a bread slice. Stir in vanilla extract.

3. Spray a small skillet with nonstick spray and bring to medium heat.

4. While the skillet is heating up, lay the bread slices flat on a clean, dry surface. Evenly spread brownie batter onto one slice of bread then top with remaining slice to form a sandwich.

5. Carefully dip sandwich into egg and let soak for about 20 seconds per side. Coat the edges of the sandwich as well.

6. Transfer french toast sandwich to skillet and cook until golden brown on the bottom, 4-5 minutes. Use a spatula to gently flip the sandwich, then cook 3-4 more minutes or until golden brown on both sides.

7. Plate French toast and serve with desired toppings.

Nutrition Information--approximately 140 calories per serving (with no toppings)

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