High-Protein Pumpkin French Toast with Greek Yogurt

This pumpkin French toast uses eggs, egg whites and pumpkin puree for a cozy fall breakfast with more protein than standard French toast.

If you prefer an oven-baked make-ahead option, try our pumpkin baked oatmeal with Greek yogurt.

Ingredients

6 slices bread, 2 eggs, 1/2 cup egg whites, 1/2 cup pumpkin puree, 1/3 cup milk, vanilla, cinnamon, pumpkin pie spice and salt.

Method

Whisk the custard. Dip each slice briefly, then cook on a lightly greased skillet over medium heat for 2 to 3 minutes per side until golden and set. Serve with plain Greek yogurt and cinnamon.

Protein estimate

With higher-protein bread and Greek yogurt, a two-slice serving can provide roughly 25 to 30 grams of protein, depending on the brands used.

Tips

Use pumpkin puree rather than pie filling, avoid soaking the bread too long, and cool leftovers before refrigerating. Reheat in a toaster oven or skillet for the best texture.