Skinny Crunchy Stuffed Pumpkin French Toast

• 4 Tablespoons Low Fat Greek Yogurt
• 1/2 cups Canned Pumpkin Puree
• 1 Tablespoon Maple Syrup
• 1 teaspoon Pumpkin Pie Spice
• 8 slices Whole Wheat Bread
• 3 Large Eggs
• 1/4 cups Low Fat Milk
• 2/3 cups Chopped Pecans
• Additional Maple Syrup And Pomegranate Kernels, To Serve (optional)

1. Mix Greek yogurt, pumpkin puree, maple syrup and pumpkin pie spice together in a small bowl. Spread on slices of bread and sandwich the remaining slices on top, pressing the edges to seal them.
2. Whisk eggs and milk together in a shallow dish. Add chopped pecans to a plate. Dip each sandwich first into the egg mixture and then into the pecans, making sure it is evenly coated everywhere.
3. Heat a frying pan on medium heat. Spray the pan with cooking spray and cook each sandwich on both sides until browned and crispy.
4. Serve with additional maple syrup and pomegranate if you like.

low fat, pumpkin puree, maple syrup, pie spice, whole wheat bread, eggs, ubc, pecans, syrup

Taken from tastykitchen.com/recipes/breakfastbrunch/skinny-crunchy-stuffed-pumpkin-french-toast/ (may not work)