Recipe Image

Pumpkin-Walnut Baked French Toast with Maple-Coffee Syrup

  • 25 m
  • 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.”

Ingredients

    • 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)

Directions

  • 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.
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