Thursday, November 7, 2013

Fall Baked French Toast

Dry, crusty bread works best.  Cut into 1 inch cubes
Grab your ingredients!

Pour batter over bread

Cover and place in refrigerator overnight

Pull out in the morning and dust with brown sugar and cinnamon

Pumpkin French Toast Bake
I loaf of GF bread cut into 1-inch bread cubes
7 large eggs
2 cups coconut milk
1 tsp vanilla extract
1 1/2 tsp pumpkin pie spice (see above recipe)
1/2 cup pumpkin puree
3-4 tablespoons brown sugar for topping
optional: pecan or walnuts for topping

Cube bread (1 inch squares).  A dry, crusty bread works best.  Cut until there is enough bread to fill a 9x13 pan (about 4 cups).  Grease a 9x13 Pyrex dish or stonewear baking dish.  Fill dish with bread.

Whisk eggs until fluffy, add milk, vanilla, spice, and pumpkin puree.  Combine until well mixed.  Pour over bread in dish.

Cover and let sit in refrigerator over night. 

In the morning preheat oven to 350 degrees.  Uncover and top with brown sugar and optional nuts.  Dust with cinnamon sugar.  Bake for 35-35 minutes until it is no longer wet.

Serve with maple syrup or Coconut Nectar.

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