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Pumpkin Pecan Baked French Toast

Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings: 5
Author: Lorie Yarro

Ingredients

  • 6 pieces bread wide pan slices
  • 1 1/4 c milk of choice
  • 3 eggs* for egg free, sub 1 1/2 T flax meal
  • 2-3 T pure maple syrup
  • 3 T pumpkin purée
  • 1/3 c chopped pecans
  • 2 tsp heaping cinnamon
  • 1 tsp vanilla
  • dash of sea salt
  • coconut oil

Instructions

  • Preheat oven to 350°F.
  • In a small mixing bowl, whisk eggs lightly.
  • Add in milk, vanilla, maple, sea salt, and pumpkin and whisk to combine until smooth.**
  • Coat an 8x8 baking pan lightly with coconut oil.
  • Cut pieces of bread into 1 inch bite sized pieces and toss with pecans in pan.
  • Pour pumpkin mixture over the bread and pecans and gently stir bread to evenly coat every piece.
  • Bake for about 35-45 minutes or until a knife or toothpick near the center comes out clean.
  • In the last 10 minutes, you can sprinkle with extra pecans as well if desired.
  • Allow to cool for about 5 minutes before serving.
  • Drizzle with extra maple or maybe even add some freshly made whipped cream, regular or dairy free!
  • **If you are making this egg free, whisk the flax and milk together first and allow to chill for 15 minutes before moving forward.