A lightened up, Autumn breakfast recipe that tastes like decadence!
Happy Halloween! We woke this morning feeling quite festive in our house on this lovely, holiday morning. The weather was overcast and chilly, which is kind of big deal at our house, giving us reason to celebrate. My husband and I moved to California a number of years back, and we dearly miss the changing of seasons having both grown up in the beautiful Pacific Northwest. The summer weather in Southern California often lingers into November, so it was a fun surprise to have Halloween fall on a cool day for trick or treating!
Lately, I have been a bit obsessed with honey-roasted pecans, whether adding them to my oatmeal, a salad, or munching on them for a snack. I just can’t seem to get enough! A few weeks ago, I found a roasted pecan syrup while browsing at Home Goods, one of my absolute favorite stores considering their vast selection of unique and affordable home items, including their pantry selection. It’s been sitting on my shelf staring at me every time I am in my pantry making my mouth water, so it was fun to pop that top off and try it out today!
As I went to work in the kitchen, my two-year-old split her time between helping mom with breakfast, and bouncing around the kitchen in her Halloween costume – a sweet little bunny rabbit (and a somewhat whiny version of one I must say, as of today). Just one of those mornings! However, she was one happy camper when she was served breakfast, even asking for thirds. Good thing we hit all the food groups with this meal (although she did have a little less syrup on each helping than mom did). I’m sure she will make up for it after trick or treating!
In creating this recipe this morning, the plan was to come up with a lightened version of what sounded like a completely calorie-ridden craving as I stood there peering into my pantry. Plus, I wanted to find the balance between being festive with meals today, while taking into consideration that our little one will probably indulge in some sweet treats later in the day. I used a couple items that helped cut some calorie corners for me, and still pack in some healthy nutients. I was very pleased with both the flavor and calorie count at the end! If you are in the mood for throwing calories out the window (it is a holiday after all), go with a richer version and substitute the items listed below. Happy Halloween to you!
Pumpkin Cream Cheese French Toast with Honey-Roasted Pecans
Ingredients:
Cream cheese spread:
-6 oz light cream cheese (for richer flavor, use regular cream cheese)
-3 Tbsp pumpkin puree
-3 1/2 Tbsp powdered sugar
-2 tsp vanilla
-1/2 tsp pumpkin pie spice
French Toast:
-4 eggs
-1 c. whole milk
-1 tbsp pumpkin puree
-2 tsp powdered sugar
-1 tsp vanilla
-1/2 tsp pumpkin pie spice
-dash of salt
-8 slices of bread (I used wheat bread, a light version with 45 calories per slice. For thicker french toast, use sourdough, or another dense bread).
-Pam spray (or butter for richer flavor)
Toppings:
-Syrup
-Butter, or Brummel and Brown yogurt spread (great substitute for butter with half the calories)
-Honey-roasted pecans
Instructions:
- In a small mixing bowl, mix the 5 ingredients for the pumpkin cream cheese spread with a hand held electric mixer. Beat until smooth, and set aside in a small bowl (makes about 1 cup).
- Mix first 6 ingredients in a shallow dish and beat with a whisk to mix ingredients together.
- Spray pan with pam spray or olive oil spray and heat over med-high heat until hot. (Use butter to fry french toast pieces, for richer flavor).
- Dip 2 pieces of bread, coating both sides with the egg and milk mixture. Soak just barely, so the bread does not become too soggy. It will start to tear and become difficult to handle, especially if using a less dense, lower calorie bread. If using a tougher, denser bread, soak slightly longer until soft. It will also soak up more liquid, so you may need to make another batch of the egg/milk mixture.
- Transfer bread to the pan and cook several minutes on each side until browning.
- Layer pumpkin cream cheese spread onto 4 of the pieces, then place another piece of the french toast on top, sandwich style, and cut in half.
- Top with butter/brummel and brown, syrup and honey roasted pecans and enjoy!
(Makes 4 servings)
*note: if you end up with extra pumpkin cream cheese, stick it in the fridge and use it on bagels or toast in the next week, and sprinkle with cinnamon and a few of those honey-roasted pecans for a nice crunch!
Calorie Content (lightened version)
-French toast (2 slices) = 147 cal
-2 tbsp pumpkin cream cheese filling = 52 cal
-2 tbsp syrup = approx 100 cal
-1 tbsp honey roasted pecans = 40 cal
-1 tbsp butter = 100 cal / 1 tbsp Brummel and Brown spread = 45 cal
(Total: 444 calories / 384 calories)
