I love having breakfast for dinner sometimes! It puts a nice little spin on things and is so delish. For my French toast, I don’t usually sauté it in a pan, but I like to put it in a waffle iron because it gets a nice and crispy crust on the outside while still slightly gooey on the inside. . . . the perfect combo! This time I decided to try a pumpkin flavored batter. I first saw this great idea from Lee, who made it here and also from Body Mind Soul (both great blogs I may add!) I just thought the pumpkin was such a great idea, thanks! There is a nice hum of pumpkin flavor in the background, but not too strong. I had a little bit of the batter left over, which I think I’m going to put in oatmeal next time! I also like to use Trader Joe’s cinnamon swirl bread to give it added cinnamon flavor because I’m a cinnamon addict! Greek yogurt is the perfect medium for dipping and I’m loving the strawberries coming in season. Even though I don’t eat bacon that often, there is nothing like the real thing and is perfectly fine to eat every once in awhile. It tastes so yum!
Pumpkin Waffled French Toast
- 1/2 loaf TJ’s Cinnamon Swirl Bread (about 6-7 slices) or your favorite french toast bread
- 1 cup vanilla non-fat half-n-half (TJ’s brand) or you could use plain and add some vanilla extract
- 1/3 heaping cup of canned pumpkin
- 1/2 cup egg substitute
- 3 tbsp dark brown sugar
- 1 tbsp pumpkin pie spice
- 1/2 tsp cinnamon
- Various sides: I chose an egg with a sprinkling of cheese, good ol’ bacon, greek yogurt for dipping and strawberries.
When each one is done and golden, place on a sheet rack on top of a cookie sheet, and place in a 200 degree oven to keep warm.
A nice close-up! The texture is amazing with the pumpkin!
I actually can’t wait to have this for breakfast again tomorrow, slathered with some peanut butter maybe?!
What’s your favorite breakfast for dinner or dinner for breakfast?