Imagine waking up to a breakfast that's not just delicious, but also completely paleo-friendly and bursting with autumn flavors! This Paleo Pumpkin French Toast Bake is about to revolutionize your morning routine, transforming ordinary breakfast into an extraordinary culinary experience that will have your taste buds dancing and your health-conscious heart singing. Packed with wholesome ingredients and rich, comforting pumpkin spice notes, this recipe is the ultimate game-changer for anyone seeking a nutritious yet decadent breakfast that doesn't compromise on taste or dietary principles.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Paleo
Serves: 6 servings
Ingredients
- 1 loaf paleo bread, cubed
- 1 cup pumpkin puree
- 4 eggs
- 1 cup almond milk
- 1 tsp cinnamon
- 1/4 cup maple syrup
- 1/2 tsp nutmeg
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your Paleo Pumpkin French Toast Bake cooks evenly.
- In a large mixing bowl, combine the pumpkin puree, eggs, almond milk, maple syrup, cinnamon, and nutmeg. Whisk the ingredients together until they are well blended and smooth.
- In a separate bowl, take your cubed paleo bread and gently toss it to break up any large pieces. This will help the bread soak up the pumpkin mixture more effectively.
- Gradually pour the pumpkin mixture over the cubed bread. Use a spatula or your hands to gently fold the bread into the mixture, ensuring that all pieces are evenly coated.
- Once the bread is well coated, let it sit for about 10 minutes. This allows the bread to absorb the liquid and flavors from the pumpkin mixture.
- While the bread is soaking, prepare a baking dish by greasing it with a bit of coconut oil or ghee to prevent sticking.
- After the bread has soaked, transfer the mixture into the prepared baking dish, spreading it out evenly.
- Place the baking dish in the preheated oven and bake for 30 minutes, or until the top is golden brown and the center is set.
- Once baked, remove the dish from the oven and let it cool for a few minutes before serving. This will make it easier to cut into portions.
- Serve warm, optionally drizzled with additional maple syrup or topped with your favorite nuts or fresh fruit for added flavor and texture.
Tips
- Use fresh, high-quality paleo bread for the best texture and absorption of the pumpkin mixture.
- Allow the bread to soak thoroughly to ensure maximum flavor infusion and a custardy consistency.
- For extra richness, consider adding a sprinkle of chopped nuts like pecans or almonds on top before baking.
- Make sure to grease your baking dish well to prevent sticking and ensure easy serving.
- Let the dish rest for a few minutes after baking to help it set and make cutting easier.
- For added nutrition, you can experiment with different spices like ginger or cardamom to complement the cinnamon and nutmeg.
- If you prefer a slightly crispy top, broil the dish for 1-2 minutes at the end of baking, watching carefully to prevent burning.
- This dish can be prepared the night before and refrigerated, then baked in the morning for a quick and convenient breakfast.
Nutrition Facts
Calories: 262kcal
Carbohydrates: 37g
Protein: 11g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 124mg
