French Toast and Pumpkin Sandwich
Top Rated Recipe
Key Details:
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prep time: 10 minutes
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Cook time: 20 minutes
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Difficulty Level: Easy
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Course: Snack
Cuisine: Fusion
Key Ingredients:
Eggs
Egg whites
Fat free milk
Pumpkin puree
Whole wheat bread slices
About French Toast and Pumpkin Sandwich
Table of Contents
Maple syrup and
pumpkin puree add a new angle to the ever popular French toast
- Large eggs 4
- Large egg whites 4
- Pumpkin puree 2 tbsps
- Whole wheat bread slices 8
Step 1. For each sandwich take 1 whole egg and 1 egg white in a small bowl with 1 tbsp milk, 1 dash of cinnamon powder, 1 dash of nutmeg powder and 1 tsp vanilla extract and whisk together well.
Step 2. Generously coat a non-stick skillet with oil spray and heat on medium-high heat. Dunk and coat 2 slices of bread in the egg mixture and place in the skillet. Cook for 1-2 minutes on each side or till both sides are crisp. Drain on a plate.
Read MoreIngredients
- Large eggs 4
- Large egg whites 4
- Pumpkin puree 2 tbsps
- Whole wheat bread slices 8
- Fat free milk 4 tbsps
- Cinnamon powder 4 dashes
- Nutmeg powder 4 dashes
- Vanilla extract 2 tsps
- Maple syrup 8 tsps
How to Make French Toast and Pumpkin Sandwich (Stepwise Photos)
Method
- For each sandwich take 1 whole egg and 1 egg white in a small bowl with 1 tbsp milk, 1 dash of cinnamon powder, 1 dash of nutmeg powder and 1 tsp vanilla extract and whisk together well.
- Generously coat a non-stick skillet with oil spray and heat on medium-high heat. Dunk and coat 2 slices of bread in the egg mixture and place in the skillet. Cook for 1-2 minutes on each side or till both sides are crisp. Drain on a plate.
- Drizzle 2 tsps maple syrup on one slice of bread and spread ½ tbsp pumpkin puree over it, place the other slice on top to form a sandwich.
- Keep these sandwiches on serving platter and serve hot.
Additional Tips and Tricks
About chef
Chef Shantanu Gupte
Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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