Pumpkin Pecan French Toast Casserole
Number of Servings
Serves 8
Ingredients

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
  • [q:1/2] cup non-dairy milk of choice
  • 1 tsp vanilla extract
  • [q:1/2] cup maple syrup
  • 2 tsp pumpkin pie spice
  • 8 oz cream cheese or vegan cream cheese (optional)

Pecan Crumble Topping

  • [q:2/3] cup Ezekiel 4:9 Crunchy Cereal
  • [q:1/2] cup chopped pecans
  • 3 Tbsp coconut sugar
  • 4 Tbsp all-purpose flour
  • 4 Tbsp plant-based butter
  • [q:1/2] tsp cinnamon
Directions
  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Whisk together eggs, non-dairy milk, pumpkin puree, vanilla extract, maple syrup, and pumpkin pie spice.
  3. Slice bread diagonally, and layer like shingles into a greased baking dish.
  4. Pour over the pumpkin custard and let the bread soak it all up. Set aside until time to bake.
  5. To make the crumble topping, mix together flour, plant-based butter, cinnamon, and coconut sugar by combining with a fork until pea-size crumbles form.
  6. Stir in cereal and chopped pecans. Cover and refrigerate until it is time to top the casserole to prevent the butter from getting too warm.
  7. 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 to 45 minutes.
  8. Slice and enjoy!
Nutrition Info
Made with 8 flax eggs, almond milk, and vegan cream cheese: 546 Calories, 18 g Protein, 0 mg Cholesterol, 70 g Carbohydrates, 19 g Total sugars (17 g Added sugars), 14 g Fiber, 26 g Total fat (10 g sat), 318 mg Sodium, [nut:4] Phosphorus, [nut:3] Vitamin B3 (niacin), Iron, Zinc, [nut:2] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B6, Magnesium, [nut:1] Calcium, Potassium