Whoa! I’m getting the impression you all want to win the Simple Mills pumpkin muffin mix giveaway and as you should! If you haven’t had a chance to enter yet, make sure to go enter now! (I’ll announce the winner on Friday.)
Whether or not you win the giveaway, be sure to head over to the Simple Mills website and order some mixes for yourself OR find a store near you that sells the mix. Personally, I can’t wait to try out all of the other mixes.
Anyway, if you’re not already sold, I assure you today’s recipe will get you. Promise. Are you ready for this?
That’s right, I said it. It’s a grain-free, gluten-free, dairy-free, soy-free, low-carb, PALEO PUMPKIN BREAD FRENCH TOAST CASSEROLE! And it totally passed the parent taste test over here. 😉
I assure you, it also couldn’t be easier to make.
Let’s pick up where we left off Monday…
- Whisk together:
1 tsp vanilla
1 cup almond milk
- Slice up your pumpkin bread into cube sized shapes.
- Spray an 8×8 pan with cooking spray (I used a coconut oil spray) and pile in the pumpkin bread cubes.
- Pour the egg mixture over the top, cover with foil and put in the fridge overnight.
- The next morning, pre-heat your oven to 350* and when it’s ready, take the mixture out of the fridge, remove the foil and bake for 45-60 minutes or until fully cooked.
- Cut into slices and serve with a nice drizzle of maple syrup.
I always assumed french toast casserole was a difficult thing to make but this couldn’t have been easier and it tasted so good! I had a cup of coffee and banana on the side and it was a nice, fun breakfast.
Did I convince you yet to enter the giveaway? ENTER NOW before it closes!
Join 6 awesome bloggers as we share pumpkin recipes on our blogs and social media for one pumpkin-y week ending in a giant pumpkin recipe link-up on Friday!
Want to join in the fun?
Simply tag your pumpkin recipes on Instagram with #pumpkinweek2015 and/or join in the link-up on Friday! We will each be picking our favorite posts from the hashtag to share on our blogs Friday, so be sure to check each of the co-hosts’ blogs.