Nature’s Pride Recipe Submission: Pumpkin French Toast with Pear Walnut Sauce
Posted Oct 03 2010 12:30pm
As a part of the Foodbuzz Tastemaker Program, I received a free loaf of Nature’s Pride bread. Well, I really couldn’t wait for the coupon so I bought the bread in advance! Luckily, Micah eats lots of sandwiches for his lunches so we’ll put the coupon to good use! Anyway, Nature’s Pride and Foodbuzz have teamed up to sponsor a recipe contest featuring Nature’s Pride products! Six lucky Featured Publishers will receive airfare + hotel to attend the Foodbuzz Blogger Festival in San Francisco in November!!! This is my official submission.
I chose to receive the Stone Ground Whole Wheat with Honey.
Please note that this bread is not vegan, but all other parts of this recipe are! So for those of you that are 100% strictly vegan, you can use a vegan bread instead (which would have been my preference). Even though this bread was not vegan, I will say that the ingredients were much better than several of the other traditional breads at the grocery store. No funky-hard-to-pronounce ingredients!
Now for the recipe!
Pumpkin French Toast with Pears and Walnuts
4 slices Nature’s Pride Stone Ground Whole Wheat with Honey (or any bread of your choice) 1 c. almond milk 1/2 c. pureed pumpkin 1 tsp. chia seeds 2 tsp. cinnamon 1/4 tsp. ground cloves 1/4 tsp. nutmeg 4 TBSP Earth Balance 2 Pears 1/4 c. agave nectar 1/4 c. walnuts
1. In a mixing bowl, wisk together almond milk, pumpkin, chia seeds, 1 tsp. cinnamon, nutmeg, and ground cloves. Let sit for 3 minutes (for the chia seeds), then wisk lightly again. The mixture should be “eggy” but not lumpy!
2. Dip bread slices into pumpkin mixture.
3. Put a medium pan over medium heat on the stove with 2 TBSP Earth Balance. Begin cooking the bread until lightly browned.
4. When the slices are lightly browned, dip them back into the mixture. Return to pan and finish cooking.
5. While bread is cooking, peel and slice pears. In a small pan, melt 2 TBSP Earth Balance,1/4 c. agave nectar and 1 tsp. cinnamon.
6. Cook pears until soft, then add walnuts and cook until they are browned.
7. Serve this pumpkin french toast with pear walnut sauce hot and top with maple syrup (if you choose – you may not need the maple syrup).
Micah and I loved this! Perfect Saturday or Sunday morning breakfast (or Saturday evening dinner in our case).