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 TIME20minutes
COOK TIME15minutes
TOTAL TIME35minutes
SERVINGS4
INGREDIENTS
8slicespaleo or gluten free bread
5eggs
1/4cuppumpkin puree
1/2cupcoconut milk
1tspcinnamon
Coconut oil for frying
Maple syrup and whipped cream for serving
INSTRUCTIONS
Crack eggs into a wide bowl and whisk thoroughly with pumpkin, milk and cinnamon.
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.
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.
Repeat until all of the bread is cooked, adding more coconut oil to the skillet as needed.