Holiday Saga: Pumpkin & Apple French Toast (Gluten Free)

This Pumpkin & Apple French Toast is amazing! Looking for something quick and easy to make on Thanksgiving or Christmas morning? Or even New Years? Try this recipe! I found the base idea for this on With Style & Grace and adapted it a little. I took Udi’s gluten free sandwich bread, which is light, fluffy, and pliable. This worked great as the base for my french toast. I then went outside to the deck where we have coolers of Cortland apples, which are by far my most favorite type of apple from Buffalo and the Niagara area, and sliced those up for my garnish. This dish would go amazingly well with a maple or applewood bacon or breakfast sausage for all the meat eaters out there!

Pumpkin & Apple French Toast

Serves 3

Ingredients

  • 3 eggs
  • 1/4 cup pumpkin puree
  • 1-3 tbsp. almond milk
  • 1 tsp. cinnamon (can put in pumpkin pie spice and skip the cinnamon and nutmeg steps)
  • pinch of nutmeg
  • 1 tsp. vanilla
  • Udi’s gluten-free bread
  • 2 Cortland (or another soft, sweet type of apple) apples, sliced thinly and/or roughly chopped

Method
In a large shallow bowl, whisk together the eggs, pumpkin puree, milk, cinnamon, nutmeg and vanilla. Place the slices of bread into the egg mixture and let soak while the pan heats up [3-5 minutes]. Spray skillet with non-stick spray in a large skillet over medium-high heat. Place  bread into the pan and cook until golden brown on 1 side, approx. 2-3 minutes. Turn the slices over and cook until golden brown, 2-3 minutes longer. 
Topping: with leftover egg mixture, toss in the apples and stir to coat. Toss these in the pan and saute until just soft. Serve on top of French Toast with maple syrup.

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