Gluten Free pumpkin Pie French Toast
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.
Servings 4 -6 slices
Calories 353kcal
Equipment
Ingredients
- 2 large eggs
- 3 Tablespoons canned pumpkin puree
- 2 Tablespoons milk any kind, dairy or non-dairy
- ½ Tablespoons sugar
- ½ teaspoon cinnamon
- ⅛ teaspoon allspice
- ¼ teaspoon vanilla
- 4-6 slices gluten free bread we have used my sandwich bread recipe (linked in notes, Mrs Hewitt's, and Udi's Delicious
Instructions
- 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!
Notes
You can find my gluten free sandwich bread recipe HERE. It works so well for French toast!
Nutrition
Serving: 1g | Calories: 353kcal | Carbohydrates: 50g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Cholesterol: 187mg | Sodium: 513mg | Fiber: 6g | Sugar: 14g