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Baked Pumpkin Chocolate Chip French Toast

October 15, 2012 By Jessica

When those beautiful sugar pumpkins come to market I can hardly contain myself. I must get a few. Pumpkin is one of those ingredients that just makes everything better, as if they are smiling at you, ready to make your food shine. Along with chocolate chips, I am now weak at the knees. If you haven’t tried this combination you must. You will quickly say to yourself, What have I been missing!

The kids got up SO early today, why didn’t anyone tell them it was Sunday??

To save time, I prepared the batter the night before, chilled it overnight, then assembled it in the morning while the oven was preheating. I put the pumpkin french toast into the oven and went back to bed. The kids felt Mom needed company by jumping on the bed, how thoughtful, with SpongeBob and Patrick blaring from the TV. Welcome to Sunday mornings at our house.

The smell of chocolate and sugary spice filled the air. Everyone was anxiously waiting for breakfast. A sprinkle of powder sugar and time to dig in. First bite filled with sweet pumpkin and spice softening the bread with a touch of chocolate. Melt in your mouth goodness, no maple syrup needed here, it’s that moist! Worth the wait folks. I do love lazy pajama Sundays lounging around and eating, especially a breakfast treat. Gosh, you won’t believe this is gluten free, dairy free AND soy free. The bread tastes like the real thing – filling every morsel with yummy pumpkin batter, ever so lovingly. You will score some major “I owe you” points with this. Happy Sunday!

Makes a 13×10 inch casserole dish

Prep Time: 15 minutes
Total Time: 105 minutes

*Batter can be made the day before, chilled overnight

Serves: 8

Ingredients:

10 whole eggs
1 cup sugar
1/2 cup maple syrup
2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
5 cups **homemade, pumpkin puree (1 small sugar pumpkin) or canned pumpkin
1/4 cup chocolate chips (I use Enjoy brand)
2 1/2 cups coconut milk (I use So Delicious Original Flavor)
1 loaf Udi’s Gluten Free Whole Grain Bread

Preheat Oven Temperature to 350 degrees F

**Note: Roasting Pumpkin: cut the sugar pumpkin in half, scoop out seeds with a spoon (roast separately for a healthy snack), place pumpkin halves on a parchment lined baking sheet, skin side up. Bake at 400 degrees F for 35-40 minutes, until very soft to the touch. Let it cool to room temperature. Scoop out flesh for batter. Remaining pumpkin will stay fresh up to a week, refrigerated, or freeze in an airtight container for 6 months.

In a medium bowl, add eggs, sugar, maple syrup, cinnamon, nutmeg, cloves, pumpkin puree, and coconut milk. With a handheld electric mixer, beat on low speed at first to prevent splashing then raise to medium speed, mix for 2-3 minutes, until batter is smooth. Add chocolate chips, stir to combine.

If making ahead, cover with plastic wrap, chill overnight.

Pour 2 cups of the batter into the heatproof casserole, lay out the slices of bread, overlapping each other. Pour the rest of the batter over all the bread. Lift each piece of bread and redistribute batter in between the slices, making sure there is batter between every slice. Gently press bread down into the batter.

Cover tightly with aluminum foil. Transfer to a larger roasted pan, add hot tap water into the roasting dish; fill halfway up the casserole dish. Bake for 1 hour 30 minutes, until set and appears to have pulled away from the casserole dish.

 

Note: The water bath keeps the batter of the french toast moist as it cooks. Let it cool for 20 minutes before slicing. Serve hot with a dusting of powdered sugar.

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Filed Under: breakfast, chocolate Tagged With: breakfast, chocolate, dairy-free, gluten-free, pumpkin, soy-free

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Comments

  1. Cara says

    September 29, 2014 at 2:25 pm

    Was looking for a french toast recipe, which is easy, but I'd rather GOOD than just easy. aha. anyways, once I came across your blog I wasn't sure whether to go for this recipe or the strawberries one. Both look so yummy and like winners, but, as it IS pumpkin season, my decision was clear. Now it's Monday. I went ahead and MADE THESE yesterday for my hubby and kids (and one was home for the weekend, off from college for the Jewish holiday). What a winner this was. It felt so good to know that they loved it, and as my youngest is gluten-free, he called it his favorite french toast. I loved em as well. WE ALL DID. Thank you for this recipe and thanks for being a show-star in the glute-nfree world.
    Reply
  2. Dina says

    October 23, 2014 at 4:21 pm

    I just came across your blog. You have some impressive recipes with gluten and dairy. Wish I found you sooner! I will make this french toast to start :)
    Reply
    • Jessica says

      October 24, 2014 at 8:32 pm

      Thank you Dina, you are sweet! Glad you stopped by...
      Reply
  3. Jenn says

    November 4, 2014 at 9:57 pm

    This looked heavenly when I found it on Pinterest. I roasted fresh pumpkin today and made it for dinner tonight with Udi's bread. The french toast tasted like bread pudding!! Everyone devoured it!!
    Reply
  4. cindy says

    November 23, 2014 at 4:23 pm

    oooo saw this on your article on once a month meals -- so MAKING THIS next weekend for breakfast. Happy to have you in the gluten-free blogger's community! - Cindy
    Reply
    • Jessica says

      November 24, 2014 at 11:18 am

      Thank you Cindy!! :)
      Reply
  5. Rochelle says

    November 30, 2014 at 12:06 pm

    Made this today for our post holiday brunch, it was so creamy like a pumpkin bread pudding with gooey chips. This is one seriously addictive french toast!! Now everyone wants me to make it every weekend.
    Reply
  6. Sylvia says

    January 21, 2015 at 8:43 am

    I want to make this Saturday for a special birthday brunch for my daughter but don't have pumpkin, can I use canned and if so, how much? By the way I saw your Blog Partner Once a Month Meals Feature and loved reading more about you :) Thanks Jessica!
    Reply
    • Jessica says

      January 21, 2015 at 9:26 pm

      Sylvia, Thank you so much :) Yes, canned pumpkin works well too. I would use 1 1/2 cans (15 oz size). You can freeze the remaining in a freezer safe container to add to another can for another time, or recipe. Enjoy and Happy Birthday to your daughter!
      Reply
  7. Vicki says

    March 12, 2016 at 11:19 am

    I gave your recipe a try with frozen pumpkin purée I usually have stocked in my freezer and was delighted with the results. Creamy, moist, and flavorful, thank you for sharing, we loved it and now know what to use my pumpkin for. :)
    Reply
    • Jessica says

      March 12, 2016 at 4:12 pm

      So happy to hear you enjoyed it!!
      Reply

Trackbacks

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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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