Overnight Pumpkin French Toast Bake
Ingredients
The base
-
1
loaf
gluten-free bread, cut into 1-inch cubes
-
1
cup
dried cranberries
-
½
cup
pecans
The custard
-
8
large
eggs
-
1½
cups
vanilla almond milk
-
1
cup
canned pumpkin purée
-
⅓
cup
maple syrup
-
1
Tbsp
vanilla extract
-
½
tsp
ground nutmeg
-
1
tsp
ground cinnamon
-
1
Tbsp
pumpkin pie spice
-
¼
tsp
salt
Instructions
- Coat a 9×13-inch baking dish with nonstick spray and arrange the bread cubes evenly at the bottom.
- Add the dried cranberries on top of the bread cubes.
- In a large mixing bowl, whisk together the eggs, almond milk, pumpkin puree, maple syrup, vanilla extract, and spices.
- Pour the egg mixture over the bread and cranberries.
- Cover the dish with foil and refrigerate for at least 2 hours or overnight.
- When ready to bake, preheat the oven to 350°F.
- Remove the dish from the refrigerator and take off the foil.
- Top with pecans and bake uncovered for 50 to 55 minutes until golden brown and set in the center.
- Serve warm and enjoy.
Nutrition Facts (estimated)
Servings
8
Calories
300
Total fat
12g
Total carbohydrates
40g
Total protein
10g
Sodium
250mg
Cholesterol
180mg
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