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!
Amanda from Diary of a Semi-Health Nut | Instagram
Suzie from Suzlyfe | Instagram
Erin from Table For Seven | Instagram
Becky from Olives n Wine | Instagram
Katie from Talk Less, Say More | Instagram
Giselle from Diary of an Exsloth | Instagram
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.
I’m with all the people saying I haven’t had french toast in forever! Might need to make this very soon since I still have some leftover pumpkin!
Sounds yummy! I actually considered making a vegan version of this for pumpkin week, but I didn’t have enough bread at the time LOL
I haven’t had french toast in sometime. PInning this and planning to try it this weekend.
This sounds so good! I love pumpkin and pumpkin french toast sounds amazing.
Molly and Stacie
i have not had french toast in such a long time – something i need to do for brunch.
i need that muffin mix!!! This looks amazing!
This sounds so good! And I keep wanting to try more paleo recipes for one of my good friends upcoming visits!
Mmm… French toast is one of my favorites!! And this recipe looks super doable, even on a weekday! Yum 🙂