Whole Wheat French Toast with Pumpkin Butter

Whole Wheat French Toast with Pumpkin ButterPhoto © Women's Health Magazine

You will need a lot of energy so don't go into a carb crash with a plate full of sticky pancakes and syrup. This yummy breakfast treat contains whole wheat, lots less sugar and more protein so you'll be raring to go all day long.

Prep Time: 10 minutes
Cook Time: 5 minutes

Ingredients:
I tsp unsalted butter
1 egg
1 egg white, beaten
2 slices whole-wheat bread
1 Tbsp pumpkin butter (available at specialty and gourmet stores)

Preparation:
Melt butter in frying pan over medium heat.
Beat together egg and egg white in a bowl. Dip bread into mixture, coating thoroughly.
Add bread to pan and cook both sides until golden brown. Serve with pumpkin butter.

Nutrition Information
Makes 1 serving
Per serving:
258 calories
8 g fat (3 g saturated)
392 mg sodium
30 g carbs
4 g fiber
17 g protein

Compare this nutrition information to all of the calories and fat found in one serving of pancakes and syrup that you might typically eat for breakfast:
559 calories
15g fat (3g saturated)
683 mg sodium
98 g carbs
5g fiber
l0g protein

Other Toppings for Whole Wheat French Toast
Fruit Dessert ToppingBlueberry SaucePeach Strawberry Sauce

Spiced pumpkin butter is a jam or spread similar to apple butter, but with the hearty flavor of pumpkin.

Prep Time: 20 minutes
Cook Time: 15 minutes

Ingredients:
4 cups cooked and mashed pumpkin
1 (2-ounce) package powdered pectin
4-1/2 cups sugar
1 Tablespoon pumpkin pie spice
1/2 teaspoon unsalted butter

Preparation:
Place pumpkin in a heavy kettle. Stir in pectin. Place over high heat and bring to a boil, stirring constantly. Stir in sugar, pumpkin pie spice, and butter. Continue stirring and bring to a full rolling boil. Boil hard exactly 4 minutes. Remove from heat. Stir 5 minutes. Ladle jam into 1/2 pint hot, sterilized jars, leaving 1/4 inch head space.

Adjust caps according to manufacture's directions. Process 10 minutes in boiling water bath. After cooling, check seals. Yield: 6 (1/2-pint) jars

Recipe Source: Los Angeles Times Cookbook edited by Betty Baisley (Plume Books)