French Toast

Breakfast is the most important meal of the day and nothings better then a meal that will fill you up and stick with you, and french toast has always done that for me. I got this recipe from Deceptively Delicious, as I have only made french toast on a very few occasions with results I was less then happy with. We decided to have breakfast for dinner to mix it up a little, needless to say it was enjoyed by all.

4 large eggs
2tbsp banana or pineapple or sweet potato or carrot or butternut squash puree or canned pumpkin (Make sure its on the watery side so it mixes well with the eggs)
1/4 tsp cinnamon
4 slices whole-wheat bread
Nonstick cooking spray
2 tsp trans-fat-free soft tub margarine spread
Pure maple syrup, confectioner's sugar, or fresh fruit, for serving
Flaxseed meal (optional)

1. In a shallow bowl, whisk the eggs, puree, and cinnamon. Add the bread slices and turn them in the mixture to soak for 30 seconds to 1 minute (any longer and the bread will get soggy).

2. Coat a nonstick griddle or large nonstick skillet with cooking spray and set it over medium-high heat. When the pan is hot, add the margarine. When the margarine sizzles, add the soaked bread slices (sprinkle with flaxseed if you like) and cook until golden brown on the outside, 2 to 3 minutes per side. Serve warm with syrup, confectioners' sugar, or fruit.