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Baked Pumpkin French Toast Coffee Cake

pumpkin-french-toast-recipeThis yummy, wholesome-cheat, recipe is my rebuttal to the pumpkin spice latte. It’s part French Toast, part
coffee cake streusel, and part pumpkin custard.
While this may initially sound like a weird combination — it works deliciously!
Enjoy a gourmet slice of fall…this may even taste better than pumpkin pie!
Here’s what you need for 10 servings:
• 1 Tablespoon coconut oil
• 5 slices sprouted grain bread
• 4 omega 3 eggs
• 2 egg whites
• 1/2 cup organic pumpkin puree
• 1/3 cup coconut crystals
• 1 teaspoon vanilla extract
For the Streusel Topping:
• 1/2 cup almond meal
• 1/4 cup coconut crystals
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 2 Tablespoons coconut oil
1. Melt the coconut oil in an 8-inch oven-friendly skillet. Coat the entire pan, including the sides. Remove
from heat.
2. Slice the sprouted grain bread diagonally. Place the bread slices, cut side down, and point side up across
the pan.
3. In a medium sized bowl, combine the eggs, egg whites, pumpkin puree, coconut crystals and vanilla
extract. Mix well. Pour the mixture over the bread slices, coating each side of each slice. The skillet will
be nearly filled with the pumpkin mixture.
4. Cover the skillet with plastic wrap and refrigerate for 30 minutes to overnight.
5. Preheat your oven to 350 degrees F.
6. Combine the Streusel topping ingredients in a small bowl. Remove the skillet from refrigerator and
crumble the streusel topping over the soaked bread slices.
7. Bake for 25 to 30 minutes, until the custard has set and the tops of the bread slices are toasted. Allow to
cool for 15 minutes. Slice and enjoy!
10 Servings
Nutritional Analysis: One serving equals: 140 calories, 9g fat, 95mg sodium, 10g carbohydrate, 1g fiber, and 5g protein

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