Pumpkin French Toast

November 28, 2010 By Leanne Vogel July 22, 2015

I have been preparing for this recipe for a very long time. The inspiration for this breakfast delight came from a Vegan Baked Pumpkin French Toast recipe I found on one of the blogs I follow but for the life of me, I cannot find which blog it was so I apologize for not properly crediting the original author. When I made a successful loaf of gluten free bread yesterday I figured there was no time better than the present than to take this french toast recipe for a test run. So I cut half the loaf into cubes and left the bread out to dry overnight. As with all recipes I post on my blog (I have A LOT of flops that don’t make it on here, believe me…eak!) I was super excited to dig into this new creation. So without further adieu, let’s get to the main event.

Pumpkin French toast

Author: Leanne Vogel

Recipe type: Dairy-free, Gluten-free, Nut-free, Refined Sugar-free, Soy-free, Vegetarian

Prep time: 20 mins

Cook time: 40 mins

Total time: 1 hour

Serves: 4

I made ours in 2 large ramekins but I think it would be much better prepared in muffin tins unless you have a bunch of people over and want to cut the larger cakes into smaller servings.

Ingredients

The topping

½ cup quinoa flakes
⅓ cup roasted maple shelled flax (OMEGA CRUNCH really doesn’t lie when they say you can truly put flax on everything with their product)
2 tablespoon maple syrup
3 tablespoon coconut oil, melted
1 teaspoon cinnamon

The toast

3 cups gluten free bread, cubed (it has to be at least a day old)
2 eggs
2 tablespoon salba
3 tablespoon pumpkin puree
2 tablespoon almond milk
2 tablespoon maple syrup
2 tablespoon molasses
1 tablespoon cinnamon
½ teaspoon vanilla
¼ teaspoon ginger
¼ cup walnuts, crushed
pinch nutmeg

Instructions

Preheat oven to 350F
In a small bowl, combine topping ingredients
Mix all toast ingredients (minus the bread) in a large bowl
Add bread cubes and stir to coat with the batter
Rub coconut oil into each ramekin (or muffin tin). Also rub coconut oil on one side of foil that will cover the bowls/tins
Drop equal amounts of topping into the bottom of each ramekin or tin, pressing it firmly and evenly across the bottom
Add bread cubes to ramekins/tins, letting excess batter drip off
Cover with greased foil and bake for 35min if in ramekin and 15 minutes if in muffin tins
Uncover and bake an additional 5min
Scoop out and serve upside down to display toppings, or right side up!