- Karran Gupta
- October 1, 2015
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
The pumpkin bread was warm and toasted… the caramelization of the bananas went perfectly with the salty, crunchiness of the peanut butter… and the pumpkin yogurt sauce was refreshing, with a hint of cinnamon and maple flavor.
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
Mix 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.