Whatcha got in the oven?
Oh, pumpkin! How seasonal.
Remember my Pumpkin Spice French Toast? Well, here’s a new version. It’s baked and can be prepared the night before (ideally) or in just a few minutes (if you’re impatient like me).
And I post it the day after Thanksgiving (also my wonderful momma’s 50th birthday!) because if your family is like ours, you’ve got some pumpkin leftover, and lots of bread. Put it to good use with this delicious breakfast bake.
2 slices whole-grain bread
1 t pumpkin pie spice
1 t stevia
optional: scant 1/8 t salt (I omitted)
1 T organic vanilla yogurt
2 T pumpkin puree
2 T nondairy milk
splash of vanilla
-Preheat oven to 400 degrees. Lightly grease a ramekin. Set aside.
-Slice bread into cubes. If you have time, let it sit out for a while to dry out.
-If you’d like to prepare the night before, which is recommended for a softer bake, then toss all dry ingredients together in a small bowl (bread + spices). In another small bowl, combine all wet.
-Bake for about 10-12 minutes, longer if you left in the fridge over night.
Serve right out of the oven with warm maple syrup or organic honey. Enjoy!