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Cinnamony, sweet slices of Gluten Free Pumpkin French Toast make the most delicious fall weekend brunch that is also paleo and dairy free!

Gluten Free Pumpkin French Toast

Cinnamony, sweet slices of Gluten Free Pumpkin French Toast make the most delicious fall weekend brunch that is also paleo and dairy free!

COURSE Breakfast
Cuisine American
PREP TIME 20 minutes
COOK TIME 15 minutes
TOTAL TIME 35 minutes
SERVINGS 4

INGREDIENTS

  • 8 slices paleo or gluten free bread
  • 5 eggs
  • 1/4 cup pumpkin puree
  • 1/2 cup coconut milk
  • 1 tsp cinnamon
  • Coconut oil for frying
  • Maple syrup and whipped cream for serving

INSTRUCTIONS

  1. Crack eggs into a wide bowl and whisk thoroughly with pumpkin, milk and cinnamon.
  2. Place bread in the bowl and coat thoroughly in the egg mixture. Allow to soak for 15 minutes so the bread slices thoroughly absorb the liquid.
  3. Heat a large skillet over medium heat and grease with coconut oil. Place two to three slices of bread in the skillet at a time. Cook for 3-4 minutes in each side, or until thoroughly cooked.
  4. Repeat until all of the bread is cooked, adding more coconut oil to the skillet as needed.
  5. Too with coconut whipped cream and maple syrup!