Foodie Blogroll

Monday, November 18, 2013

Pumpkin Pie French Toast

While some people may  think that that it’s not acceptable to eat pie for breakfast, if you transform the pie into french toast, I think it becomes a totally reasonable breakfast meal. This amazing French toast recipe has all the wonderful components of pumpkin pie layered between two pieces of delicious gluten free french toast. The “crust” of the pie is created by coating the French toast in puffed rice  cereal that becomes perfectly toasted in the skillet. The “pie filling” is a simple combination of pumpkin puree, maple syrup, and spices that’s layered on top of the crusted bread Finally,  Greek yogurt, cinnamon, and more maple syrup provide the ideal toppings for this tasty dessert for breakfast dish.

Pumpkin Pie French Toast
Gluten Free
Serves One
Click Here for Printable Recipe 

pump pie french toast

French Toast--
1 cup gluten free puffed rice cereal (I used Arrowhead Mills**)
1/4 cup liquid egg substitute (like the kind by Egg Beaters)
2 tablespoons unsweetened original almond milk ( like the kind by Silk)
1/4 teaspoon pure vanilla extract
2 slices light gluten free sandwich bread ( I like the kind by Ener-G)
Pumpkin Pie Filling--
1/2 cup pumpkin puree
2 teaspoons sugar free maple syrup
2 teaspoons Truvia Sweetener
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
dash of ground cloves
1/4 cup sugar free maple syrup
2 tablespoons nonfat Greek yogurt
Dash of Cinnamon & Truvia

1. Start by preparing the filling--stir together all filling ingredients in a small mixing bowl until combined, then set aside.

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2. To prepare the French Toast, add rice cereal to a flat bowl (large enough to fit a slice of bread). Add egg, milk, and vanilla to separate bowl (also large enough to hold a slice of bread) and whisk until combined. Arrange bowls side by side next to stovetop.

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3. Preheat oven to 350 degrees. Spray a large oven safe skillet with nonstick spray and heat to medium. Dip one slice of bread in egg mixture. Use a fork to flip bread slice, being sure that all sides are thoroughly coated in egg mixture. Remove bread from egg and place in rice cereal. Press down gently so cereal adheres to bread, then flip and crust the other side. Carefully remove bread from cereal and place in skillet. Repeat entire process (egg, cereal, skillet) with remaining slice of bread.

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4. Cook French toast for 6-8 mintues or until bottom begins to turn golden brown. Use a wide spatula to carefully flip toast, and continue to cook for 5-6 minutes more or until golden on both sides.

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5.  Scoop about half of the pumpkin filling onto each piece of toast and spread into an even layer. Place skillet in oven and cook for 3-4 minutes or until filling is heated through.

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6. Carefully transfer French toast to serving plate. Add a sprinkle of cinnamon and Truvia, a drizzle of maple syrup, a dollop of yogurt and enjoy!

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Nutrition Information--approximately 248 calories per serving (entire recipe)

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**** Please note that Arrowhead Mills does not certify their puffed rice cereal as gluten free but it is found in the gluten free sections of many stores . I mistakenly assumed it was gluten free when I saw it in the gluten free section of my health food store (always read labels before buying!) and had been eating it for months by the time I discovered my error. While not certified, the ingredients are gluten free and when contacted, Arrowhead Mills says there should be no cross contamination.  I eat the cereal everyday and have never had any problems but if you have any concerns, choose a puffed rice cereal that is certified gluten free.

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