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Drink & Dish: Pumpkin Waffle French Toast

October 16, 2013 · by Ari · 15 Comments

Light and fluffy gluten-free pumpkin waffles turned into sweet, pumpkin french toast for the best of all breakfast worlds. Do you love pumpkin as much as I do? Check out my other pumpkin recipes.

Pumpkin Waffle French Toast #glutenfree

You know what I don’t really understand? When people eat brunch at 2 pm. I mean isn’t the entire point that it’s supposed to be between breakfast and lunch? You know, because you sleep past breakfast. Well, I don’t. I have an internal clock and 6:30 is considered sleeping in for me. When I say brunch, I mean 10am and that’s like…we’re eating at 10am because I’ve been up for 4 hours and could have already eaten, and then been hungry again by now. I’ve always had a big appetite.

Pumpkin Waffle French Toast #glutenfree

And I’m not one of those easy going hungry people either. Nope. Cranky, irritable, and hangry (hungry/angry) is more my style. Not to mention dramatic. I can’t even tell you how many times I have told Steve that I was “literally starving to death” or that “I have never been so hungry!”

Pumpkin Waffle French Toast #glutenfree

10am really is the right time. Wake up, drink coffee, start cooking, and by the time you’ve become a fully developed human being (it takes me a workout, or at least an hour), people start arriving, and you’ve become at least mildly pleasant.

Pumpkin Waffle French Toast #glutenfree

So let me explain this french toast to you. It’s really pretty simple. You take a waffle–any waffle, but preferably this pumpkin one–and you soak it in some French toast batter (do you call it batter? it’s not really a batter? you get the point…) for an hour or so, then you just pan fry it up like regular french toast. It truly is the best of all breakfast worlds. A couple things to note: If you use homemade waffles, you want them to be cooked crispy, and 1-2 days old, otherwise they will get soggy. If you’re using a frozen waffle, toast it first.

Pumpkin Waffle French Toast #glutenfree

For our final fall episode of Drink & Dish, Nicole and I went with a harvest brunch (in case my entirely too long rant about brunch time wasn’t an indication…). Nicole makes a delicious pumpkin chai latte that is so warm and comforting, it will knock your socks off! Also, don’t forget to subscribe to Drink & Dish on YouTube!

In addition, I have an important announcement! After hearing that many of you were worried about completing the Drink & Dish video challenge in the time allotted, we have decided to extend it all the way to New Years! We really want to see as many people as possible succeed with their videos, so you still have plenty of time to enter!

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Drink & Dish: Pumpkin Waffle French Toast

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 40 minutes

Yield: 8-10 servings

Serving Size: 1 waffle

Drink & Dish: Pumpkin Waffle French Toast

Light and fluffy gluten-free pumpkin waffles turned into sweet, pumpkin french toast for the best of all breakfast worlds.

Ingredients

    For the pumpkin waffles:
  • 2 cups gluten-free baking blend
  • 1 tbsp baking powder
  • 1 tbsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • Dash salt
  • 1/4 cup pure maple syrup
  • 1 3/4 cup reduced fat buttermilk
  • 3 eggs, lightly beaten
  • 1 cup canned pumpkin
  • 2 tsp vanilla extract
  • For the french toast:
  • 1 cup pumpkin puree
  • 2 eggs + 8 egg whites
  • 2 cups unsweetened almond milk
  • 1 1/2 tbsp vanilla
  • 1/4 cup pure maple syrup
  • 1 1/2 tbsp pumpkin pie spice

Instructions

  1. To make the waffles, in a large bowl whisk together baking blend, baking powder, cinnamon, pumpkin pie spice and salt.
  2. In a medium bowl, whisk together wet ingredients. Gently fold wet ingredients into dry until just combined. A few small lumps are fine--you do not want to overmix. Let stand for 10 minutes.
  3. Meanwhile, preheat waffle heater. Spray with nonstick spray. Once batter has rested, cook until lightly browned and edges are crisp, about 10 minutes.
  4. To make the french toast, in a large bowl beat together pumpkin, eggs, almond milk, vanilla, maple syrup, and pumpkin pie spice. Place waffles in a large shallow dish and cover with pumpkin/egg mixture. Cover and refrigerate for 1 hour.
  5. Spray a large skillet with nonstick spray. Cook each waffle until browned and edges crisp, about 5-7 minutes per side. Serve immediately with maple syrup and fresh berries if desired. Leftovers can be stored in the refrigerator in an airtight container for up to 5 days.

Notes

Best with crisp-cooked day old waffles. You may use frozen waffles or any waffle you'd like. This is a huge recipe that can easily be halved or quartered.

3.1
http://www.arismenu.com/drink-dish-pumpkin-waffle-french-toast/

Filed Under: Breakfast, Drink & Dish, Fall, Gluten-free, Holiday & Seasonal · Tagged: breakfast, drink and dish, fall, french toast, gluten free, pumpkin, recipe, waffles

Skinnified Pumpkin Pie French Toast

October 31, 2011 · by Ari · 2 Comments

When I saw Nicole’s recipe for pumpkin pie french toast, I wiped the drool from my mouth and began day dreaming about how I would make it myself. With all the plans and business happening in my life, I’ve been eating out a LOT. I used to love going out to eat, but let me tell you, after this weekend I am really pretty sick of it. I just want the time to make the food I want to make in my own kitchen, and have someone else clean up after me. Is that too much to ask?! 😉 I have tons of recipes doggy eared and book marked that I am just waiting to try out. Now, ask me by the end of December and I will tell you “Uuugghhh, I’m so tired of cooking and baking and hosting. Just take me to Chipotle!” Balance right? Unfortunately my balance is like weeks of one thing followed by months of an other. Haven’t quite put them together…yet.

Anyway, Sunday morning I actually had the time, after laying in bed for a spectacular hour watching Grey’s Anatomy–I NEVER lay in bed in the morning–I’m always busy busy, must get up and be productive, but it was seriously the most amazing hour!–to make a real breakfast! Hooray!! I knew I had to give this French toast a try! Hit up Nicole’s page to find this original recipe and so many more amazing ones!

Her original recipe isn’t super unhealthy, but here are some swaps I made

  • 1/2 recipe
  • Unsweetened vanilla almond milk for regular (-calories)
  • More vanilla and spices (+yum)
  • Egg whites for whole eggs (-fat, -calories, -cholesterol)
  • 1/2 brown sugar, 1/2 sugar free maple syrup for brown sugar (-sugar, -calories)
  • + protein powder (Gotta have my protein!)
  • Ezekiel bread for regular (Have you tried it? It’s a complete protein! Whatever that really means…)

Skinnified Pumpkin Pie French Toast

serves 2

  • 1/4 cup  + 2 tbs (or don’t be picky and just use 1/3 cup 🙂 ) pumpkin puree
  • 3 large egg whites
  • 1/4 cup + 2 tbs (same rule applies) unsweetened vanilla almond milk
  • 1 tsp vanilla
  • 1/2 tbs brown sugar
  • 1/2 tbs sugar free maple syrup
  • 1  tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 scoop vanilla protein powder
  • Pinch of salt
  • 4 slices of cinnamon raisin Ezekiel bread
  • chia seeds (optional)

Directions:

1. Whisk all ingredients (except bread and chia) together well.
2. Soak bread for 5-30 minutes, depending on patience/hunger.
3. Place in a sprayed nonstick pan or skillet over medium heat.
4. Sprinkle with chia seeds if desired
5. Flip when bottom is golden brown.
6. If you’re like me, drizzle any remaining soak mixture onto the bread and top with more chia seeds (Note, if you do this, you will have to flip again. It’s worth it.)
7. When both sides are finished cooking and golden brown, transfer to a plate and top with pumpkin yogurt topping.

Pumpkin Yogurt Topping

serves 1

  • 1/4 cup non fat vanilla Greek yogurt
  • 3 tbs pumpkin puree
  • 1/2 tbs almond butter (or any nut butter)
  • 1 tbs sugar free maple syrup
  • If you’re like me and want to make sure you’re full for the rest of your life, you can add even more chia seeds

Directions:

1. Whisk together and lay it on that toast!

Yummmmmm

Steve is less cool than me, and only tops with sf maple syrup. Good thing it’s sugar free because boy loves his syrup. I always ask if he wants some toast with his syrup. Then he just gives me a dirty look. Oh, marriage.

This French toast was A-MA-ZING!! I will make it again and again and again! Thanks Nicole for the delicious inspiration!!

HAPPY HALLOWEEN EVERYONE!

Filed Under: Breakfast · Tagged: french toast, pumpkin, recipe, skinnified

I love weekend breakfast!

September 10, 2011 · by Ari · 4 Comments

Lately, I have been having the weirdest (for me) craving. All I have wanted to do is make french toast for breakfast. This is weird for me, because usually I like my french toast with super thick, fluffy, grainless white bread with a big glob of butter on top. This why I haven’t had it (with the exception of pumpkin bread french toast that I made for Thanksgiving) in years. No matter what I can say about indulging every now and then, I just don’t feel good when I eat that way. Physically or mentally. So I usually go for whole wheat pancakes when I want a sweet carby breakfast. But this time I had an idea and I had been waiting for the right opportunity to try it out. Well friends, today that time finally came!

As usual, I looked at a couple recipes online for inspiration, then did my own thing 🙂

French Ezekiel Banana Toast

yeild 2 servings (2 slices each)

  • 4 slices cinnamon raisin Ezekiel bread
  • 3 egg whites
  • 1/4 cup unsweetened vanilla almond milk
  • 1 banana
  • 1-2 tsp cinnamon
  • 1 tsp vanilla extract (I wanted to use almond, but sadly we were out)
  • 1 tbs sugar free maple syrup + extra for topping
  • chia seeds (optional)

Yogurt Topping

  • 1/2 cup non fat vanilla Greek yogurt
  • 1 tbs peanut butter (I used PB & Co White Chocolate Wonderful. I suggest you do too 🙂 )

Directions

1) Beat egg whites, vanilla, milk, cinnamon, 1 tbs syrup, and half of the banana with an electric hand mixer

2) Soak bread (the longer, the better!)

3) In a small bowl, beat yogurt and peanut butter together with an electric hand mixer

4) Place soaked bread on a sprayed nonstick pan over medium heat

5) Sprinkle with chia seeds if desired

6) Pour remaining soaking mix on top

7) Flip after about 5 min (when bottom is golden)

8) Sprinkle with more chia if desired

9) Cook approx 3 more minutes on second side (until golden)

10) Slice remaining half of banana in half length wise

11) Place banana on pan, sprinkle with cinnamon and cook for about a minute on each side

12) Plate and serve!

 

Prepping the soaking batter

 

Showing some love for Ezekiel bread–it really is good! No one believes me. Buttholes. 🙂

Ready, set, cook! Notice the scrambled eggs cooking in the background? We were completely out of dog food. Whoops. So the puppies got a specially prepared breakfast. Clementine of course dug right in, while Winston is a big scaredy cat had slight anxiety over the change. I had to feed him by hand assist him in his eating endeavors. No pictures of that–Win has a reputation to uphold!

Topping

TAAAAADDDDAAAAA!!!

It was so delicious. I can’t believe it was my first time making a healthy french toast. It was also super easy and I will definitely make it again and again!

In other news, I finally broke down and tried the tofu I bought @ TJ’s last week. I wanted so badly to like it. I put it in a huge delicious salad. I’m sorry tofu lovers, but I HATED it. I’m throwing the rest in the garbage. My tastes have changed and developed quite a bit, and maybe a different tofu would have been better, but I’m definitely going to be put off by it for quite some time.

Tomorrow is Skinnified Sunday!!! My mom, Hank and Charlie are coming over to enjoy with us. I love cooking for my family. It is probably my very favorite. They have done a lot for me and I like being able to share my love of cooking with them!

Hope everyone is having a fab weekend!!

Filed Under: Uncategorized · Tagged: clementine, ezekiel bread, food, french toast, recipe, steve, tofu, winston

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