Baked Pumpkin French Toast

December 24, 2010 by Leanne Vogel September 8, 2014

Bits of gluten-free bread baked with eggs and pureed pumpkin with a crunchy flax topping.

Ingredients

The topping

• 1/2 cup quinoa flakes
• 1/3 cup roasted maple shelled flax or crushed flax seeds
• 2 tablespoon maple syrup
• 3 tablespoon coconut oil, melted
• 1 teaspoon cinnamon

The toast

• 3 cups gluten free bread, cubed and left out to dry overnight
• 2 eggs
• 2 tablespoon chia seeds
• 3 tablespoon pumpkin puree
• 2 tablespoon non-dairy milk
• 2 tablespoon maple syrup
• 2 tablespoon molasses
• 1 tablespoon cinnamon
• 1/2 teaspoon vanilla
• 1/4 teaspoon ginger
• 1/4 cup walnuts, crushed
• pinch nutmeg

Instructions

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!

Nutrition Information Per Serving