Pumpkin Pecan French Toast Casserole
For the Pumpkin French Toast
- 1 loaf of Ezekiel 4:9 Sprouted Grain Bread
- 8 eggs or vegan egg substitute (flax eggs work great!)
- 1 cup pumpkin puree
- ½ cup non-dairy milk of choice
- 1 tsp vanilla extract
- ½ cup maple syrup
- 2 tsp pumpkin pie spice
- OPTIONAL: 8 oz cream cheese or vegan cream cheese
For the Pecan Crumble Topping
- 2/3 cup Ezekiel 4:9 Crunchy Cereal
- ½ cup chopped pecans
- 3 tbs coconut sugar
- 4 tbs all-purpose flour
- 4 tbs plant-based butter
- ½ tsp cinnamon
Preheat your oven to 350 degrees Fahrenheit.
Whisk together 8 eggs or vegan egg replacer, ½ cup non-dairy milk, 1 cup pumpkin puree, 1 tsp vanilla extract, 1/3 cup maple syrup, and 2 tsp pumpkin pie spice.
Slice 1 loaf of Ezekiel 4:9 Sprouted Grain Bread diagonally, and layer like shingles into a greased baking dish.
Pour over the pumpkin custard and let the bread soak it all up. Set aside until time to bake.
To make the crumble topping, mix together 4 tbs of flour, 4 tbs of plant-based butter, ½ tsp cinnamon, and 3 tbs coconut sugar by combining with a fork until pea-size crumbles form.
Stir in 2/3 cup Ezekiel 4:9 Crunchy Cereal and ½ cup chopped pecans. Cover and refrigerate until it is time to top the casserole to prevent the butter from getting too warm.
Once the casserole has soaked up the pumpkin custard, add an optional few dollops of room temperature cream cheese or vegan cream cheese substitute, about 8 oz. Top with the pecan crumble topping and bake for 40-45 minutes.
Slice and enjoy! This recipe serves 6-8.