Throughout October, we’re bringing you more from our Ones To Watch. For seasonal recipes and tips from this talented group, visit the Extra Sauce page.
Pumpkin French Toast Courtesy of City Greens Produce’s Meg White
Serves 4
4 large eggs
2 Tbs. canned pumpkin
¼ tsp. cinnamon
4 slices whole wheat bread
2 tsp. tub margarine spread
Maple syrup, confectioners’ sugar or fresh berries for garnish
• In a shallow bowl, whisk the eggs, canned pumpkin and cinnamon.
• Add the bread slices and turn them in the mixture to soak for 30 seconds to 1 minute.
• Coat a griddle or skillet with cooking spray and set over medium-high heat.
• When the pan is hot, add the margarine.
• When the margarine sizzles, add the soaked bread slices and cook until golden brown on the outside, 2 to 3 minutes per side.
• Serve warm with syrup, sugar or fruit.
This article appears in Oct 1-31, 2010.