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
- 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!
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{ 2 comments… read them below or add one }
What about date syrup? That could be incredible in that recipe too! Man, those look good.
That’s a fantastic idea Anita! I’ll have to try that next time