Pumpkin French Toast Casserole (vegan, oil-free, refined sugar free)
This pumpkin french toast casserole is the ultimate fall breakfast. It is healthier than your traditional french toast but just as delicious!
Print Recipe
Ingredients
- 8 oz day old French bread, half of a big loaf (or even a few days old)
- 1 1/2 cup light coconut milk, canned
- 1/2 cup pumpkin puree
- 1 tbsp cornstarch
- 1 tbsp ground flaxseed
- 2 tbsp pure maple syrup
- 2 tbsp coconut sugar (or brown sugar)
- 1 tsp cinnamon
- 1 1/2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1/4 cup pecans
- 3 tbsp dried cranberries
Instructions
- Cut bread into 1 inch cubes. I recommend you use day old (or even a few days old) crusty french bread loaf or sourdough loaf. You want something hearty and slightly dried out, do not use sandwich bread. Place in a 8×8 square baking pan.
- In a large bowl, add the coconut milk, pumpkin puree, cornstarch, ground flaxseed, maple syrup, coconut sugar, cinnamon, pumpkin pie spice, vanilla, and sea salt. Whisk until well combined.
- Pour mixture over the bread and use a spoon to toss the bread with the mixture so everything is evenly coated. Cover with saran wrap or foil and place in the fridge for at least 3 hours.
- Remove from the fridge and preheat the oven to 350 degrees F. Remove saran wrap or foil and sprinkle the pecans and dried cranberries over the top. Bake for 35-40 minutes until the top is golden brown and set. Let it cool for 10 minutes before serving. Enjoy warm with maple syrup and some vegan yogurt or your favorite toppings!
Servings: 4