“I’m so glad I live in a world where there are Octobers.”

 

As a little girl, my sister and I would watch Anne of Green Gables on repeat to the point that I think I memorized most of the lines.  I used to beg my mother daily to put my hair in braids so I could be matching with Anne.  There was something magical about the movie that became my childhood favorite.  I grew up watching and reading the classics and recently fell in love with these beautifully illustrated covers of classic children’s books designed by Anna Rifle Bond of Rifle Paper Company.  Somehow, dreaming of my childhood favorites lead me to dreaming of my favorite breakfast—warm, soufflé French toast topped generously with butter and whipped cream.

Sometimes, I wish I could understand how my mind actually works—but the start of October got me thinking about Anne of Green Gables which somehow lead me to creating this magical grain free pumpkin French toast.  If I ever can figure out my complicated thought process, I will let you know, but for now I will keep dreaming up these delightful recipes for you all.  If you follow me on Instagram, you have been teased with pictures so finally here is this fun recipe!

I have been loving my new grain & nut free sandwich bread so am creating a few dishes that go off the bread recipe.  I have been making 2 loaves at a time to save on clean up, and the bread lasts perfectly in the refrigerator for up to a week.

As the morning air begins to chill, the baking of bread brings comfort to my kitchen and heart.  Morning rituals of hearty breakfasts and hot cups of coffee bring a joyful start to the day.  Place a loaf of bread in the oven, invite over some friends and gather around the table to the smells of spice and freshly ground coffee.

Happy October!

Grain Free & Paleo Pumpkin French Toast

Pumpkin and fall spices meet grain free sandwich bread for the perfect autumn French toast.  A paleo friendly, healthy comfort food breakfast, whipped cream not optional!

makes 12 slices French toast

Ingredients

• 1 loaf grain & nut free sandwich bread
• 3 eggs
• 3/4 cup raw milk or coconut milk*
• 2/3 cup pumpkin puree
• 3 tbsp maple syrup
• 1 tbsp vanilla extract
• 1 tbsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cardamom
• 1/4 cloves
• {butter, for melting on griddle}

To garnish and serve

• whipped cream or coconut whipped cream
• butter
• maple syrup
• bacon
• grass fed breakfast sausage

Directions

• Make the grain & nut free sandwich bread the day before or a few hours before.
• Heat a large griddle to medium heat.
• Make the milk batter by blending together all ingredients. Slice bread into thin slices about 1/2 inch thick.
• Place the bread in large rectangular dish (9×13 baking dish for example). Pour milk batter on top, covering all toast slices.
• Allow the toast to soak for 1-2 minutes per side, for 3-4 minutes total.
• Melt butter on griddle (if hot enough it should sizzle slightly).  Place toast slices on the hot griddle, cooking for about a minute or until golden brown then rotating to the other side to continue cooking.
• Repeat process with remaining toast.
• Serve warm garnished with butter, whipped cream, chopped pecans and bacon!

This & That

• When I make the bread recipe, I always try to make an extra loaf and keep it in the refrigerator for a few days to have on hand.  For best results, bring bread to room temperature before transforming into French toast.
• If your bread loaf is a few days old, let it soak in the milk batter for a few extra minutes.
• *If using coconut milk instead of raw milk, I used this brand and filled less than 3/4 cup and added about 2 tbsp of water to make it less thick.