Monday, October 15, 2012

Gluten Free Baked Pumpkin French Toast

I hope you’re not tired of pumpkin – I know I’m not! It seems like every blog I read is featuring pumpkin lately, and just like fresh tomatoes in the summer, I can’t get enough!

I used to have sort of an aversion to pumpkin. I’m not sure if it was the smell of raw pumpkin, the mess of carving pumpkins, or just my lack to knowledge, but I’m glad I got over it! These days, the more pumpkin the better.

AND in addition to be tasty, pumpkin is a champion for fiber, Vitamin A, C, and E. It’s also a good source for Vitamin B, or what I call “the feel good” vitamin.

With Parrish’s robot leg, our schedules have been pretty wacky. We wake up every four hours throughout the night to change his ice pack and re-up his meds, so most mornings we don’t wake up for good until 10am. Being a typical 6 am riser, this has been a little weird. (And I am certain I will be regretting it this week when I’m back in school!)

With this wackiness, our breakfasts have been weird too. Neither one of us wakes up hungry due to grogginess, but an hour later when the hunger strikes we often just opt for an early lunch. So to reclaim breakfast, I went searching for a recipe that I could make the night before and that could be effortless in the morning.

Search no more!

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Gluten Free Baked Pumpkin French Toast

I followed the recipe listed here from the Minimalist Baker (and pinned on Pinterest) exactly, except I subbed out bread for Udi’s Gluten Free Millet Chia bread and I used Cinnamon instead of pumpkin spice.

I was also pretty liberal with the brown sugar topping…

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and I’m going to suggest that you do the same! I also broiled the top for just a few minutes to fully melt and caramelize the brown sugar. This gives the french toast a crunchy topping which was delicious!

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What I love most about this recipe is that it’s pretty effortless. You prepare it the night before, and that only took about 15 minutes. Then the next morning you pop it in the oven for 45 minutes and you’re finished!

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Serve with a smidge of syrup or honey and crushed nuts if you like. We went sans nuts, but just because I couldn’t find my walnuts – I think crushed nuts would add a great depth of flavor.

AND if pumpkin is not your thing – sub in applesauce! It will be just as delicious.

You could also makes this with a gluten free cinnamon raisin bread. Oooh yeah, that would be really good!!

So what about you? Pro or Anti pumpkin?


Happy Monday!

Parrish has his first appointment since his surgery and we’re both a little anxious about it! Fingers crossed he gets cleared for driving!!!