Pumpkin Pie French Toast - Gluten Free and Dairy Free
AuthorCeleste Noland | Life After Wheat
Pumpkin Pie French Toast is the perfect fall breakfast! Packed with all the flavors of a delicious pumpkin pie and easily made gluten free and dairy free.
2 large eggs
3 T canned pumpkin puree
2 T milk (any kind, dairy or non-dairy)
1/2 T sugar
1/2 tsp cinnamon
1/8 tsp allspice
1/4 tsp vanilla
4-6 slices gluten free bread (we used Udi's Delicious)
Preheat griddle to 275° F.
Whisk eggs in a large container or pie plate. Beat thoroughly so the eggs are very smooth.
Add remaining ingredients except bread) and whisk until completely smooth.
Butter your griddle and dip one slice of bread into the egg mixture, then flip so that both sides are completely coated. Place on the griddle and repeat with remaining slices of bread until the egg mixture is gone.
Cook until the bottom is golden brown and batter is set, then flip and cook the other side until it is golden and set as well.
Remove to a plate, top with whipped cream, maple or buttermilk syrup, and an extra sprinkle of cinnamon if you want. Dig in!
Recipe by Life After Wheat at https://thereislifeafterwheat.com/2015/08/pumpkin-pie-french-toast/