Ingredients
Scale
Casserole
- 1/2 can pumpkin puree
- 1/2 cup coconut sugar or brown sugar
- 4 tbsp Follow Your Heart egg
- 4 cups almond milk
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 2 teaspoon cinnamon
- 1 large loaf of sourdough bread
For the crumb topping
- 1 cup almond flour
- 1/4 cup coconut sugar
- 1/2 teaspoon cinnamon
- 1/2 cup vegan butter
- 1/2 cup chopped pecans
Instructions
- In a large bowl add the FYH eggs with almond milk, whisk, combine and remove any clumps. set aside. in the same bowl add the remaining ingredients: pumpkin puree, coconut sugar, pumpkin pie spice, cinnamon, and vanilla.
- Lightly coat a 9×13 baking dish with oil. Slice and cube the bread, and place a layer of bread cubes evenly into the baking dish. Pour the mixture evenly over the top. Make sure 95% is covered in the mixture with a few not. Store covered overnight in the fridge.
- Preheat the oven to 350 degrees. Bake for 10-15 minutes in the oven. While baking assemble the crumble topping by combine all of the ingredients in a bowl. Once baked for 10-15 minutes, remove, and spread the crumb topping atop the casserole along with and bake for an additional 10-15 minutes. Serve with coconut whip and syrup if desired.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: French Toast Casserole
- Cuisine: Breakfast