Pumpkin French toast

by Leanne Vogel (Healthful Pursuit) on November 28, 2010

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

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
1/3 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 Tbsp maple syrup
3 Tbsp coconut oil, melted
1 tsp cinnamon

The toast

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

Directions

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

Anita

What about date syrup? That could be incredible in that recipe too! Man, those look good.

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Leanne

That’s a fantastic idea Anita! I’ll have to try that next time

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