Pumpkin bread French toast sammy (aka sandwich, aka “sam-ridge” if you are my Grandma) with caramelized bananas and crunchy peanut butter, topped with a maple pumpkin yogurt sauce and toasted walnuts.I woke up this morning with pumpkin bread on my mind, and remembered that a few weeks ago I saw Caitlin create this pumpkin French toast masterpiece, which I then spotted a few days ago when Kath made it as well. Bingo. Enter my version of heaven…
- peanut butter
Maple Yogurt Sauce Ingredients
- 1/4 cup plain Greek yogurt
- 1/4 cup pumpkin puree
- couple pinches of cinnamon, to taste
- 1/2 tsp maple syrup
DirectionsMix all ingredients in a small bowl and set aside until the French toast is done cooking.
French Toast Sammy Ingredients
- 2 slices of pumpkin bread
- 1/4 cup egg whites, or 1 egg beaten
- 1/2 banana
- peanut butter (or any nut butter you prefer)
- toasted walnuts or pecans
- cooking spray
- Preheat oven to 350 degrees F. Also preheat griddle pan to medium-low heat.
- Pour egg onto a small plate that has a lip edge.
- Lay the pumpkin bread slices flat in the egg and allow them to soak for 2-3 minutes. Flip, and allow the other side to soak for another 2-3 minutes.
- Coat griddle pan with cooking spray and place egg soaked bread slices onto it. Cook for 3-4 minutes.
- While the bread slices are cooking, slice the banana lengthwise and lay it cut-side down on the griddle pan.
- Flip the bread and cook other side for another 3-4 minutes. Flip the banana after 3-4 minutes, when it has browned and smells like cooked banana.
- Transfer the French toast onto a bread cooling rack (if you have one), or a cookie sheet and finish off in the oven for another 3-4 minutes.
- Remove the banana once it’s done cooking and set aside until you are ready to assemble your sammy.
- Place 1 slice of pumpkin French toast on plate.
- Smear with peanut butter, to your liking.
- Next, place caramelized banana on top of pb.
- Smear other slice of French toast with pb as well, so that it sticks to the banana, and place pb side down.
- Spoon maple yogurt sauce over top (you may or may not use all of it), to your liking.
- Top with a sprinkle of toasted nuts.
A few notes
- I cut the pumpkin bread pretty thick because I wanted to make sure it didn’t fall apart. You could definitely cut smaller slices if you prefer.
- Instead of maple syrup, you could use maple-flavored stevia to sweeten the yogurt if you prefer. You could also add pumpkin spice or freshly grated nutmeg.
- Another idea I had is to make a French toast parfait, cutting the bread into cubes, coating them with the egg, cooking them, and then assembling them in a tall glass, layering the French toast cubes with the caramelized banana, maple pumpkin yogurt sauce, drizzles of warmed peanut butter, topped with a sprinkle of nuts.