Self-care from Cell to Soul!

Baked Pumpkin French Toast


Prep Time

15 minutes

Ingredients

  • Loaf of gluten-free bed - I used Rudi’s whole grain
  • 6 large organic eggs
  • 2 C goat’s milk (or any kind of milk alternative)
  • 2 tsp vanilla extract
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1 C pumpkin puree
  • 1/3 C coconut sugar

Directions

  •  Cut any kind of bread into 1-inch cubes - I recommend a crusty, whole grain variety, but sandwich bread will work, too. Just use enough slice to fill a lightly greased 9x13 baking dish quite full.
  •  In a large bowl, whisk together eggs, milk, vanilla, pumpkin butter and pie spice until well combined. Pour over bread and push down with a spoon or your hands until it's all soaked and mostly covered. Cover with saran wrap or lid and refrigerate overnight.
  •  In the morning, preheat oven to 350 degrees, uncover and top with brown sugar, additional pumpkin pie spice and nuts (optional). Bake for 35-45 minutes or golden brown and no longer wet.
  • Serve immediately with maple syrup, honey or agave nectar. Store leftovers in the refrigerator covered for up to a couple days.