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Gluten-Free Pumpkin French Toast Recipe

Gluten-Free Pumpkin French Toast Recipe
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★★★★★

4.9 from 27 reviews

This Gluten-Free Pumpkin French Toast is a cozy, autumn-inspired breakfast that combines the warm flavors of pumpkin and spices with the comforting texture of French toast. Perfect for those following a gluten-free diet, it uses sturdy gluten-free bread soaked in a rich pumpkin custard and cooked to golden perfection. Serve it with maple syrup and your favorite toppings for a delicious and wholesome morning treat.

Ingredients

Scale

Custard Mixture

  • 1 cup canned pumpkin puree (unsweetened)
  • 3 large eggs (beaten)
  • 1/2 cup milk (almond or dairy)
  • 2 tablespoons maple syrup (optional, for sweetness)
  • 1 teaspoon ground cinnamon (freshly ground preferred)
  • 1/2 teaspoon ground nutmeg
  • 1 pinch salt

Bread & Cooking

  • 8 slices gluten-free bread (preferably sturdy and slightly day-old for better soaking)
  • 1 tablespoon butter (for frying)

Instructions

  1. Prepare the custard mixture: In a large mixing bowl, whisk together the pumpkin puree, beaten eggs, milk, maple syrup, cinnamon, nutmeg, and salt until the mixture is smooth and thoroughly combined.
  2. Set up for dipping: Pour the pumpkin custard into a shallow dish that is wide enough to comfortably dip each slice of bread.
  3. Heat the skillet: Place a non-stick skillet or griddle over medium heat and add the butter, letting it melt and foam gently without burning.
  4. Dip the bread: Submerge each slice of gluten-free bread in the custard mixture, soaking each side for 20-30 seconds to ensure it absorbs enough custard without becoming soggy.
  5. Cook the first side: Transfer the soaked bread to the hot skillet, pressing lightly so it makes good contact with the pan. Cook for 3-4 minutes until the bottom is golden brown and crisp.
  6. Flip and cook the other side: Carefully flip each slice and cook for another 3-4 minutes until the second side is equally golden and the texture is firm but tender.
  7. Repeat the process: Continue dipping and cooking the remaining bread slices, adding additional butter to the pan as needed to prevent sticking and enhance browning.
  8. Serve warm: Serve the pumpkin French toast immediately, topped with extra maple syrup, fresh fruit, whipped cream, or nuts as desired.

Notes

  • Use slightly day-old gluten-free bread; fresh bread might be too soft and fall apart when dipped.
  • If you prefer a dairy-free version, substitute almond milk or any other plant-based milk.
  • Maple syrup is optional in the custard but recommended as a topping for extra sweetness.
  • Adjust spices to your preference by adding more cinnamon or nutmeg.
  • For added texture, consider topping with toasted nuts or seeds.
  • Cook on medium heat to avoid burning the butter and ensure even cooking.

Nutrition

Keywords: gluten-free French toast, pumpkin French toast, autumn breakfast, gluten-free breakfast, pumpkin spice, easy breakfast recipe

Find it online: https://foodbylina.com/gluten-free-pumpkin-french-toast-recipe/