Gluten-Free Pumpkin Cornbread French Toast
How to make Pumpkin Cornbread French Toast. This healthy fall breakfast recipe is naturally gluten-free, dairy-free and uses pumpkin cornbread for the base.
Keyword french toast, pumpkin breakfast
Prep Time 25 minutes
Cook Time 6 minutes
Servings 12 slices
Prepare the pumpkin cornbread recipe. This step can be done a day in advance to ensure proper cooling time. Once the loaf has been baked, slice into 1/2" thick slices.
To make the batter, whisk together the remaining ingredients (like scrambled eggs) in a cake or pie pan.
Heat a skillet or griddle pan over medium heat. When heated, drop a dash of vegan butter into the pan and swirl it around to coat the surface.
One at a time, coat the slices of cornbread in the egg batter. Place one side down, then flip it over and place in the skillet. Cook like you would a pancake, about 2 - 3 minutes per side.
Place your cooked French Toast slices in a warmed oven until the batch is done.
Serve with vegan butter, a sprinkle of cinnamon and warm Vermont Maple Syrup.
Serving: 1slices | Calories: 126kcal | Carbohydrates: 29g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 449mg | Potassium: 11mg | Fiber: 1g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 2mg