Pumpkin-Walnut Baked French Toast with Maple-Coffee Syrup

Pumpkin-Walnut Baked French Toast with Maple-Coffee Syrup

1 Review
From: Diabetic Living Magazine

This overnight French toast recipe is especially tasty with the addition of canned pumpkin and spices. Topped with a coffee-flavored maple syrup and optional fruit, it's sure to be a fall or winter favorite with everyone at your table.

Ingredients 8 servings

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  • Pumpkin-Walnut Baked French Toast
  • 6 cups cubed and dried reduced-calorie wheat bread (8 ounces)
  • 1½ cups fat-free milk
  • 1¼ cups refrigerated or frozen egg product, thawed or 3 eggs, lightly beaten
  • ¾ cup canned pumpkin
  • ¼ cup packed brown sugar (see Tip)
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 cup chopped walnuts, toasted (see Tip)
  • Maple-Coffee Syrup
  • 2 tablespoons granulated sugar (see Tip)
  • 1 tablespoon cornstarch
  • ⅔ cup water
  • 1 teaspoon instant coffee crystals
  • ⅓ cup reduced-calorie maple-flavor syrup
  • ½ teaspoon vanilla
  • Banana slices, fresh raspberries and/or fresh blueberries (optional)

Preparation

  • Prep

  • Ready In

  1. Prepare French Toast: Coat a 3-quart rectangular baking dish with cooking spray. Arrange the dried bread cubes in the prepared baking dish.
  2. In a large bowl, whisk together milk, eggs, pumpkin, brown sugar, cinnamon and nutmeg until smooth. Gradually pour egg mixture over bread; press lightly with the back of a large spoon to moisten bread. Sprinkle walnuts evenly over bread. Cover and chill for 2 to 24 hours.
  3. Preheat oven to 350°F. Bake, uncovered, for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Let stand for 10 minutes before serving.
  4. Meanwhile, prepare syrup: In a small saucepan, combine sugar and cornstarch. Whisk in water. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from the heat and stir in instant coffee crystals, syrup and vanilla.
  5. Cut French toast and divide among serving plates. If desired, garnish with banana slices. Drizzle with warm syrup; serve warm.
  • Tips: We do not recommend using sugar substitutes for this recipe.
  • To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 257 calories; 10 g fat(1 g sat); 5 g fiber; 31 g carbohydrates; 12 g protein; 1 mg cholesterol; 19 g sugars; 230 mg sodium;
  • Carbohydrate Servings: 2
  • Exchanges: 1½ fat, 1½ lean protein, 1 other carbohydrate, 1 starch

Reviews 1

November 30, 2018
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By: ivy_reiss
A dairy-free version, with real ingredients, and traditional stove-top method: This recipe is amazing. I made a few modifications, as I do not eat dairy, so I substituted Silk vanilla almond milk (my fave). In addition, I also substituted strong espresso coffee (made in a stove-top espresso maker) for the suggested water and instant coffee crystals and used real Quebecois maple syrup. I skipped the overnight soak and baking--and cooked the french toast as per regular, then topped it with roasted walnuts. I skipped the pumpkin just because that would need to soak. I will do the overnight baked version soon. Both the french toast batter and maple-coffee sauce was to die for; it could be used as a cake filling. OMG. Seriously. This recipe is a must try with endless possibilities. Well done eating well!! --Ivy Reiss, food, travel, and culture writer Follow @Ivy_Reiss and find on LinkedIn Visit: IvyReiss.com and www.TheArtisMagazine.com
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