Pumpkin Bread French Toast - Low Carb and Gluten Free

Pumpkin Bread French Toast: A Busy Mom's Delight

Mornings in our house are a whirlwind. Between getting everyone ready for school, packing lunches, and making sure everyone has their homework, breakfast is often an afterthought. But even amidst the chaos, I believe in the power of a nourishing and delicious breakfast. That's where this recipe for Pumpkin Bread French Toast comes in. It’s not only incredibly tasty, but also remarkably simple and adaptable to my busy schedule – and, let’s be honest, it also makes cleaning up a breeze!

I discovered this recipe quite by accident, really. I had leftover pumpkin bread from a weekend baking session (a slightly ambitious attempt to make something other than store-bought muffins, which let’s be frank, are usually our go-to). I needed a quick breakfast that wouldn't require a lot of prep time. The idea of french toast, usually a weekend indulgence, popped into my head. But instead of regular bread, I decided to experiment with my homemade pumpkin bread. The result? A revelation! It combined the comforting flavors of pumpkin spice with the satisfying texture of french toast. Now, it's a regular in our breakfast rotation.

The beauty of this recipe lies in its simplicity and flexibility. You can easily adjust the sweetness to your liking, add different spices to create unique flavor profiles, and even use different types of low-carb bread if you don't have pumpkin bread on hand. I often find myself throwing in a sprinkle of pecans or walnuts for added crunch, or a dollop of whipped cream for a luxurious touch. The possibilities are endless!

What makes this recipe perfect for busy moms (like me)?

• Minimal prep time: The recipe comes together quickly, saving precious minutes in the morning rush.
• Make-ahead option: The pumpkin bread can be made ahead of time and stored in the refrigerator, making breakfast even faster.
• Healthy twist: The use of almond flour and other healthy ingredients makes this a guilt-free treat.
• Adaptable: The recipe is easily adjusted to fit your dietary needs and preferences.
• Crowd-pleaser: Everyone in my family, even my picky eaters, loves this Pumpkin Bread French Toast.

This recipe isn't just a breakfast solution; it’s a taste of home, a reminder to slow down amidst the busy chaos of motherhood, and an opportunity to enjoy a delicious meal with my family. That’s what makes it truly special. So, give this recipe a try, and experience the joy of a quick, easy, and utterly delicious breakfast, even when time seems to be your biggest enemy. And trust me, the cleanup is a breeze!

Beyond the simple steps and delicious results, this recipe represents more than just a breakfast food. It's a symbol of adapting to the unexpected and finding joy in the everyday moments of life. The unexpected leftover pumpkin bread became a culinary adventure, a testament to the magic of resourcefulness and the surprising simplicity of creating something delicious from what you already have. It reminds me that even in the whirlwind of a busy life, there's always time for a little bit of deliciousness and connection.

I hope you enjoy this recipe as much as I do. Let me know in the comments how your Pumpkin Bread French Toast turns out! Happy cooking!

Step-by-step

• Preheat oven to 350 degrees (F)
• Combine the melted butter, eggs, almond milk, and pumpkin puree in a blender and blend until smooth.
• Combine the almond flour, coconut flour, sweetener, baking powder, salt, and spices in a medium bowl and stir well.
• Pour the blender ingredients into the dry ingredients and stir until well combined and moisture is absorbed.
• Line a long, narrow loaf pan with parchment paper and spoon the batter into a 12 x 4 loaf pan.
• Bake the bread at 350 degrees (F) in the center of your oven for 60 minutes (or until a knife inserted in the center comes out clean.)
• Turn off the oven and leave the bread in there for an additional 15 minutes.
• Remove the bread from the oven and then from the pan using the parchment paper base to lift it out.
• Cool on the counter or in the refrigerator loosely covered for a minimum of 4 hours, but for best results leave it overnight before slicing.
• Combine the eggs, heavy whipping cream, cinnamon and sweetener in a medium bowl and beat well until smooth.
• Melt the butter in a nonstick saute pan over medium heat.
• Carefully dip a slice of the pumpkin bread in the egg mixture on both sides for just a few seconds, and cook in the butter for about 2 minutes per side or until golden brown.
• Remove the french toast to a warmed plate and repeat with the remaining slices.
• Serve warm with butter and sugar free syrup or cinnamon and sweetener sprinkled over the top.