Pumpkin Peanut Butter French Toast

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P + PB + FT

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!

What to Do with PB2?

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.

PB2 + Pumpkin

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.

Arnold Honey Wheat Sandwich Thins

I dredged one Arnold honey wheat sandwich thin in a mixture of one egg white and 1/2 tsp. of pumpkin pie spice.

Dunk-a-Roo!

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.

Open Faced P & PB French Toast

After smooshing the two halves together, I dowsed them in syrup and sprinkled the ’em with nutmeg.

Voila!

Chomp!

I couldn’t wait to dig into this bad boy!

A Bite o' Yum

Eat Up, Buttercup!

This breakfast combined many of my different loves: peanut butter, pumpkin, doughy bread, pumpkin pie spice and fresh fruit.

Win!

Workout

Today’s workout included a five mile run with this little one:

Running Buddy

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

Ingredients:

• 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

Directions

• 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