Another gluten free recipe coming your way thanks to Udi’s Gluten Free bread!
As the temps drop and the days get shorter, I start to crave more decadent home-made breakfasts for cozy mornings at home. There’s nothing better than brewing some hot coffee, reading the paper and making brunch at home in your PJ’s on a crisp fall Sunday morning. Except maybe if this Pumpkin Spice French Toast with Mapled Pecans was on the menu.
When it comes to brunch foods, I’ve always been a fan of French toast because it’s easy to make, uses up leftover bread, and the flavor and topping combos are endless! With September being the month of all things Pumpkin spice, it only seemed fitting to make a Pumpkin Spice French Toast with the most decadent of toppings – mapled pecans.
With most of my family eating a gluten free diet (my 101 year old grandpa has celiac disease and three other members of my family are gluten sensitive), you better believe I’ll be making these over Thanksgiving, in my PJ’s, with leftover whipped cream on top. Happy pumpkin spicing!
- 3 eggs
- ½ cup milk or milk alternative
- ½ cup organic pumpkin puree
- ½ tsp vanilla extract
- 1 Tbsp maple syrup
- 2 tsp pumpkin pie spice (mixture of cinnamon, ginger, nutmeg and cloves)
- 8 slices Udi’s Gluten Free Delicious White Sandwich Bread
- Add eggs, milk, pumpkin puree, vanilla extract, maple syrup, and pumpkin pie spice to a bowl and whisk until mixed thoroughly
- Heat a non-stick pan or pancake griddle on medium heat, spray with ghee or coconut oil
- Dip a slice of Udi’s bread into the mixture, coating both sides
- Lay coated bread on pan or griddle and cook for about 1 minute on each side, until golden
- Repeat until all 8 slices are done, keeping slices warm in the oven
- Serve warm with butter, maple syrup and mapled pecans
- ½ cup Pecan halves
- ½ cup maple syrup
- Add pecans and maple syrup to a medium saucepan and heat over medium-low
- Stir continuously, especially as maple syrup begins to bubble
- Continue stirring for about 5 minutes until all moisture is evaporated and maple syrup begins to crystallize on the pecans
- Remove from heat and spread pecans out on parchment or wax paper to cool for at least 10 minutes