Pumpkin French Toast

3 large eggs ½ cup skim milk ¾ cup canned pumpkin 1 t pumpkin pie spice 10 slices light wheat bread (I used Arnold brand, but Pepperidge Farms or a store brand would work great too)

In a large shallow bowl (I usually use a glass pie plate), combine the eggs, milk, pumpkin and spice and whisk together until thoroughly mixed. Set aside. Mist a griddle or skillet with cooking spray and bring to medium-low to medium heat. Dip each side of a piece of bread into your egg/pumpkin mixture to coat and then shake off any excess mixture. Place the coated bread on the pan and repeat until the pan is full. Cook for 1-2 minutes or until the bottom is golden brown and then flip and cook an additional 1-2 minutes. You will likely need to do several batches – don’t forget to re-mist your

griddle with cooking spray in between! WEIGHT WATCHERS POINTS PLUS: 4 per (2 slice) serving (P calculated using the recipe builder on weightwatchers.com) NUTRITION INFORMATION: 145 calories, 22 g carbs, 4 g fat, 10 g protein, 7 g fiber (from myfitnesspal.com)