Pumpkin + Peanut Butter + French Toast = Winning Combination
Last night as I was drifting off to sleep, I thought of this odd combo and had high hopes for a recipe success!
I’ve had a jar of PB2 powdered peanut butter collecting dust in my pantry for a while now, mainly because I typically overlook it in favor of real peanut butter.
As I was trying to think of creative ways to use the jar, a light bulb went off!
Combine the powdered peanut butter with pumpkin!
To bring PB2 to life, you typically add water, but I figured that by adding pumpkin, the powdered peanut butter would be much thicker and also take on a pumpkin flavor.
I combined 2 tbsp. of PB2 with about a third of a cup of canned pumpkin and stirred up the mixture until it was nice and thick.
I then got to work on the French toast.
I dredged one Arnold honey wheat sandwich thin in a mixture of one egg white and 1/2 tsp. of pumpkin pie spice.
After cooking the French toast on the griddle, I spread one half with the pumpkin peanut butter and placed thin slices of a ripe peach on the other.
After smooshing the two halves together, I dowsed them in syrup and sprinkled the ’em with nutmeg.
I couldn’t wait to dig into this bad boy!
This breakfast combined many of my different loves: peanut butter, pumpkin, doughy bread, pumpkin pie spice and fresh fruit.
Today’s workout included a five mile run with this little one:
She’s such a good running buddy.
Sadie’s reward for keeping me motivated through our five mile run was licking the container I used to combine the peanut butter and pumpkin.
She was quite a fan.
Pumpkin Peanut Butter French Toast
- 1/3 c. canned pumpkin
- 2 tbsp. PB2 (I’m sure regular peanut butter would work as well)
- 1/2 ripe peach, thinly sliced
- 1 Arnold sandwich thin
- 1 egg white
- 1/2 tsp. pumpkin pie spice
- Nutmeg, to taste
- Syrup, to taste
- Combine PB2 and pumpkin in a bowl and set aside
- Whisk together egg white and pumpkin pie spice
- Dredge sandwich thin in egg white mixture
- Spray a pan or griddle with non-stick cooking spray
- Cook sandwich thin slices at a medium-high heat until egg mixture is set, flipping once
- Remove sandwich thins from griddle and spread one half with peanut butter mixture and layer peach slices on the other half
- Press two halves together and cover in syrup and sprinkle with nutmeg, if desired
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gahh this looks awesome! i am OBSESSED with PB2 and literally use it in everything (smoothies, oatmeal, cottage cheese, yogurt…..) so i can’t believe i never thought to combine it with pumpkin! most definitely doing this tomorrow for breakfast!
I never would have thought to use a sandwich thin to make french toast. What a great idea! I’m going to have to try this next weekend! Yum!
Thank you Thank you Thank you!!!
I tried this…..except I put the PB2/pumpkin mixture between Central Market’s Cinnamon Apple Mini waffles….crazy delicious.