I’ve been looking forward to this morning since Wednesday when Emily Bites posted her recipe for Pumpkin French Toast. The weatherman was forecasting a cold front coming into Oklahoma that would put us in the 40’s (and after a summer of 100+ heat that 40 degrees sounded heavenly). That’s a perfect morning for Pumpkin French Toast. So, I made up a batch but instead of using regular bread I used rustic crusty whole wheat french bread (weighed out a 100 calorie portion which ended up being five 1/2 inch medallions). I topped with some Mrs. ButterWorth’s Sugar Free Syrup and 1/8 tsp powdered sugar sprinkled on top. Seriously scrumptious!
Now, I’m off to buy dirt to plant my new 1/2 price rose bushes and pansies!! I love fall… love it!