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Pumpkin-Walnut Baked French Toast with Maple-Coffee Syrup
2 h 55 m
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.”
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
1Prepare French Toast: Coat a 3-quart rectangular baking dish with cooking spray. Arrange the dried bread cubes in the prepared baking dish.
2In 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.
3Preheat 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.
4Meanwhile, 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.
5Cut 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.