Wednesday, January 22, 2014

Pumpkin French Toast

Pumpkin French Toast

So who does not love French toast?  ME!!  This girl!!  And her family!!  So of course I love making the blueberry French toast but this is a great way to switch it up once and a while.  Pumpkin season has past being that it's the middle of January but having that pumpkin taste once and awhile is great.  I love this recipe because everyone in the family can eat it.  Even little Josie girl can eat it (age 1).

Pumpkin French Toast

  • 3 1/2 cups 1-inch bread cubes
  • 9 large eggs whites
  • 2 cups almond milk
  • 1 tsp vanilla extract
  • 1 1/2 tsp pumpkin pie spice
  • 1/4 cup pumpkin puree
  • 3-4 tablespoons coconut sugar
  • nuts, like pecan or walnuts (optional)

  • Instructions-
    Cut any kind of bread into 1-inch cubes – I recommend a crusty, whole grain variety. If using sandwich bread, use 5-7 thick slices. Then, spread into a lightly greased(olive oil) 9×13 baking dish.

    In a large bowl, whisk together eggs, milk, vanilla and pumpkin 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. Bake for 35-45 minutes or golden brown and no longer wet.
    Serve immediately with pure maple syrup, store leftovers in the refrigerator covered for up to a couple days.

    Enjoy!!  Eat Clean!!  Exercise daily!!  Enjoy every moment!!

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